Reflection of Fall Leaves in Pond, New England
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Martin, Curtis
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La Belle Cuisine - More Fish Recipes

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Fishing Boats, Hyannis Port, Cape Cod, Massachusetts, New England, USA
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Rawlings, Walter
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1 pound onions, cut into
1/2-inch thick slices
3 large garlic cloves, minced
1/4 cup olive oil
1/3 cup vegetable oil
1 pound boiling potatoes
3/4 cup Kalamata black olives,
quartered
1/2 teaspoon dried rosemary
1/4 cup minced fresh parsley
2 1/2 pounds center-cut cod fillet

Preheat oven to 450 degrees F. In a large skillet cook onions and garlic
in olive oil over moderate heat until pale golden.
While the onion mixture is cooking, in another large skillet heat vegetable
oil until hot but not smoking and in it sauté potatoes (peeled and cut into
1/4-inch-thick slices) in batches, turning them, for 5 to 8 minutes, until
pale golden, transferring them as they are cooked to a bowl. Add onion
mixture to potatoes with olives, rosemary, parsley, and salt and pepper
to taste and combine mixture well.
Put the cod in the center of a large shallow baking dish, season it with
salt and pepper and arrange potato mixture around it. Roast the mixture
in the middle of the oven for 20 to 25 minutes or until fish just flakes.
Flake 2 cups of the cod and reserve it, covered and chilled for making
the cod cannelloni. Serves 4, with enough for the cannelloni.
 

Featured Archive Recipes:
Baked Cod and Broccoli di Rape
(Christmas Eve - 7 Fish 7 Ways)
Cod, Clams and Chorizo Basquaise
(Daniel Boulud)
Cod Steaks with Pernod (Craig Claiborne)
Olive Oil-Poached Cod with Roasted
Tomatoes and Broccoli Rabe
Seared Pancetta-Wrapped Cod
(Patricia Wells)
 

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