Ingredients
- 12 oil cured black olives
- 2 casserole
- 1 egg
- 1/2 potatoes in a well-buttered
- 6 c boiling water
- 2 lb calif
- 1 lb salt cod (dried)
- 3 tb olive oil
- 1/4 c black pepper (freshly ground)
- 1 tablespoon oil
- 3/8 c parsley (minced)
- 1 tb butter (unsalted)
- 1 slice spanish onion
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another scattering of the parsley and pepper. Repeat the layering, ending with onion rings on top. Sprinkle with the remaining pepper and all but 1 tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40 minutes or until touched with brown. Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley.
