BACALAO PORTUGUESE SALT COD ENJOY DAN:

          BACALAO PORTUGUESE SALT COD STEW by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-pound salt cod fillets, skinless, boneless

4-tablespoons olive oil

1-cup milk, or enough to cover fillets

2-sweet Walla Walla onions, sliced

2-Yukon Gold potatoes, peeled

4-hard boiled eggs

20 pitted black olives, (Kalamata olives or green olives)

3/4-teaspoon Spanish paprika

Sea salt & freshly ground black pepper

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Rinse then soak salt cod in cold water, & kept chilled, for 24 hours.

2.   Change the water 1-or 2 times.

3.   Simmer salt cod in milk in a saucepan.

4.   Bring to a simmer & simmer for 2 minutes.

5.   Remove fish & set aside.

6.   Parboil the potatoes for 20 minutes.

7.   Then slice into 1/4-inch thick rounds.

8.   In a prepared, place baking dish, place a layer of onions over the dish.

9.   Place a layer of potatoes over the onions.

10  Breaking up the salt cod with your fingers.

11   Place cod over the potatoes.

12  Then add olive oil, eggs, & olives.

13  Sprinkle with paprika, salt & pepper.

14  Then finish with repeat layers of onion, potatoes & remaining ingredients.

15  Bake covered in preheated oven for 30-40 minutes.

ENJOY DAN:                                                BE STRONG BEAT CANCER!!