Ingredients
Main ingredients
2 pounds dried salt cod, soaked
6 potatoes, boiled
For seasoning
2 teaspoons dried oregano
1 small Italian hot red pepper ("peperoncino"), chopped
2 cloves, thinly chopped
1/2 teaspoon salt
1/8 teaspoon pepper
For topping mixture
4 tablespoons of grated Pecorino cheese
2 tablespoons "plain" or "unseasoned" breadcrumbs
2 tablespoons olive oil
For greasing pan
about 2 tablespoons olive oil
Directions
Soak the salt cod in water, removing all the salt (This can take anywhere from 6 hours to 36 hours depending on the thickness of the fish, it's best to follow package directions).
Drain the cod. Remove bones. Cut into medium sized pieces.
Meanwhile boil the potatoes, whole, in water until cooked (about 20 minutes).
Drain the potatoes. Cool. Peel and cut into slices.
Meanwhile, grease a baking pan with about 2 tablespoons olive oil.
Layer the cod and potatoes, starting with the potatoes, and ending with the fish, seasoning each layer with oregano, garlic, salt, pepper and chopped Italian hot red pepper.
In a separate bowl, mix the grated cheese and breadcrumbs together.
Add 2 tablespoons of olive oil to the breadcrumb mixture and then spread it evenly over the top of the fish.
Bake in a 375 F. degrees oven for about 30 minutes covered with a lid (or aluminum foil).
Remove the cover and cook until the breadcrumbs and cheese are golden -- about 5 to 8 minutes.
Serve warm.
Notes
Photo: Mary Melfi. |
