Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion -- peeled and
Sliced thin
2 lb Calif. long white potatoes
Or new potatoes,
Until tender -- then
And sliced thin
1/3 c Minced parsley
1/4 c Freshly ground black pepper

--------------------------GARNISH-------------------------------
1 lg Egg, hard-cooked -- shelled
Cut in thin wedges
12 md Oil-cured black olives --
(unpitted)

SOAK THE COD in the refrigerator 24 hours in several changes of cold
water. Drain, rinse, and drain well again. Place the cod in a large
heavy saucepan, pour in the boiling water,set over moderate heat,
cover and simmer 10-to-12 minutes--just until the co Preheat the oven
to 350F. In a large heavy skillet set over moderate heat, warm the
butter and 1 tablespoon of the oil 1 minute. Add the onion,
separating the slices into rings, and stir-fry 8-to-10 minutes until
limp and golden; do not brown. Remove the

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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