Chunks of cod fillets, layered with slivers of onions and potatoes, seasoned with parsley, rosemary, and a bit of plum tomato, make a casserole good for all seasons.
From "The Romagnoli's Table" cookbook
Ingredients:
2 pounds dried cod
3 large potatoes
2 large onions
1/2 cup olive oil
2 tablespoons minced fresh parsley
1 tablespoon dried rosemary
salt
4 or 5 peeled plum tomatoes
Directions:
Preheat the oven to 350°.
Prepare the cod by soaking it, and then skinning and boning
it if necessary. Cut it into 2" × 3" pieces. Slice the potatoes into thin rounds. Cut the onions into the thinnest of slivers.
Put 2 tablespoons or so of the oil in a deep baking dish, just
enough to cover the bottom. Put in a layer of potato rounds, then a layer of onion slivers. Sprinkle with some of the minced parsley and rosemary and a bit of salt (not too much, since the cod will have retained some of its salt), and dribble on a bit of olive oil.
On top of this, make a layer of cod chunks. Mash up the tomatoes in a bowl or on a plate and distribute a few bits here and thereover the cod.
Repeat the layering sequence until all the ingredients have been used up, but be sure that the last or top layer is of potato rounds.
Garnish the top with the last of the parsley and rosemary, and a generous amount of olive oil. Bake (at 350°) for 45 minutes, or until the top potatoes are cooked.
