Boston Salt Cod, Potato, and Onion Casserole
- Ready In:
- 1hr 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 lb salt cod fish
- 3 tablespoons butter
- 1 small onion, minced
- 1 -2 garlic clove, minced
- 3⁄4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- black pepper
- 1 tablespoon olive oil
- 2 large idaho potatoes
- 1⁄2 cup freshly grated parmesan cheese
directions
- Place the cod in a large glass bowl, add enough cold water to cover; soak at least 12 hours, changing water twice; drain and pat dry.
- In a small saucepan, melt the butter over medium heat; add in the onion and garlic; stir 1 minute.
- Add in about 2 tablespoons flour and stir for 1 minute.
- Add in broth and whisk until the mixture is smooth; add in half-and-half; season with pepper and continue to whisk until the sauce thickens, about 3 minutes; then remove from heat.
- Preheat oven to 350°; grease a 1 to 1 ½ quart casserole.
- Cut the cod into ¼-inch strips; dredge in remaining flour, tapping off excess.
- In a large skillet, heat the oil over medium heat; add the cod, cook 1 minute on each side; drain on paper towels.
- Peel the potatoes, cut into thin discs, and arrange half the discs over the bottom of the casserole.
- Layer half the cod over the potatoes and pour half the sauce over the top.
- Repeat with the remaining potatoes, cod, and sauce.
- Sprinkle cheese over the top; cover and bake 1 hour.
- Uncover and bake until nicely browned, about 25 minutes.
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