From another side of the Land :)
Posted: Mon Jul 07, 2008 2:59 pm
Codfish with punched potatoes in olive oil and onion 
Take three thick slices of codfish and marinate in olive oil with previously fried onion rings.
Put them in a previously heated oven inside a claywork rectangular tray filled to the brim with garlic, parsley and coriander. Let it suffer for about 35 minutes while you prepare one or two bowls of bread crumbs (rye, corn and white bread if you can) and mix with two tbsp olive oil, 1/2 cup white wine and red pepper powder.
Oh, remember to boil the potatoes all along
Don't peel any of them, you will need to hit them one by one with a wooden mace or something alike, in order to finish the thing.
Cover the codfish slices with the breadcrumb lotion Let it stay in the oven until it starts to acquire those hopelandish golden hues. Then add the boiled potatoes after you do that mauling thingie just hard enough to let each potato open halfway to looking as if a Giant trod on it, and enough to seep the olive oil in.
Give another 10 minutes in the oven.
Serve with a good, strong Red wine or Belgian beer.
Take three thick slices of codfish and marinate in olive oil with previously fried onion rings.
Put them in a previously heated oven inside a claywork rectangular tray filled to the brim with garlic, parsley and coriander. Let it suffer for about 35 minutes while you prepare one or two bowls of bread crumbs (rye, corn and white bread if you can) and mix with two tbsp olive oil, 1/2 cup white wine and red pepper powder.
Oh, remember to boil the potatoes all along
Don't peel any of them, you will need to hit them one by one with a wooden mace or something alike, in order to finish the thing. Cover the codfish slices with the breadcrumb lotion
Let it stay in the oven until it starts to acquire those hopelandish golden hues. Then add the boiled potatoes after you do that mauling thingie just hard enough to let each potato open halfway to looking as if a Giant trod on it, and enough to seep the olive oil in. Give another 10 minutes in the oven.
Serve with a good, strong Red wine or Belgian beer.
