Mallorcan Cod Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg stockfish
- 2 bay leaves
- 1 kg potato (s), cooked
- 50 ml olive oil
- 1 teaspoon thyme
- 1 bunch parsley, chopped
- 2 cloves garlic, finely diced
- 4 tomato (s), sliced
- 50 g raisins
- pepper
- 1 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Soak the stockfish in cold water for two days. Change the water as often as possible. Then let the stockfish with the two bay leaves simmer in barely boiling water for ten minutes. Take out and chill. Soak the raisins in the cooking water.
- Brush the bottom of a baking dish with a little olive oil and line with potato slices. Pepper and sprinkle with half of the garlic, parsley, raisins and a little thyme. Drizzle with a little olive oil.
- Next, remove the bones and the skin from the stockfish, pluck the meat and distribute it evenly on the potatoes. Pepper again and apply the second half of the herbs, garlic and raisins. Add a little olive oil and cover everything with the tomato slices. Sprinkle with the breadcrumbs and bake in the oven for 25 minutes at 170 degrees. Brown the surface with top heat for the last few minutes.
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