(Kelly’s Favorite)
Ingredients
- 2 lbs dried salted cod (boneless)
- 1 lb carrots- peeled (she added these for me, it is not the typical recipe)
- 4 medium sweet onions (sliced)
- 4-5 potatoes (peeled & cut into ½” cubes)
- 2 cups milk
- 3 tbsp flour
- ½ tsp white pepper
- 1 pint heavy cream
- 1 cup graded mozzarella cheese
Directions
Soak the salt cod in the refrigerator 24 hours; in several changes of water and keep covered tightly.
Drain the cod, rinse, and drain well again.
Boil the codfish for 15 minutes. Remove from water and pull into small pieces.
In a heavy skillet set over very low heat, saute the onion in 3 tbsp of oil about 15 minutes until very soft and golden, stirring occasionally.
Meanwhile, stir-fry (or in a deep fryer) potatoes in a second heavy skillet over moderately low heat about 5 minutes until they begin to color.
Boil carrots for 15 minutes until tender and slice into ½” pieces.
Place the potatoes and carrots in pan to cover the bottom, top with the onions and then the shredded cod fish.
Next prepare a white sauce: in a small heavy saucepan over moderate heat; add the milk, flour, and white pepper heat stirring constantly, until thickened and smooth- about 3 minutes.
In a mixing bowl mix heavy cream until peaks form.
Remove white sauce from heat and add the cream. Stir and add the mozzarella cheese.
Preheat the oven to 350°. Pour the mixture over the potatoes and carrots, using a fork lift vegetables to make sure sauce reaches the bottom of the pan.
Bake uncovered for 40-50 minutes until bubbly and tipped with brown
