1 pound prepared salted cod, cut to bite-sized4 yellow potatoes, sliced thick
2 medium white onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers, rinsed, drained
2 large cloves garlic, minced
¼ cup pitted green olives, halved
1 jar (4 ounces) roasted red bell peppers, drained, diced
½ cup golden raisins
1 bay leaf
1 can (8 ounces) tomato sauce
½ cup olive oil
1 cup water
¼ cup dry white table wine
METHOD
In
a very large (6 quart) sauce pan, layer half of each ingredient in the
following order: potatoes, cod, onions, egg slices, capers, garlic, olives, red
bell peppers and raisins.
Put
the bay leaf on top of the first layer and pour on half of the olive oil and
half of the tomato sauce.
Repeat
the layers as above and pour the water and white wine over the second layer. Do
not stir. Cover and bring to a boil. Reduce heat to a simmer and cook until the
potatoes are tender, about 30 minutes. This recipe will serve 4 and even tastes
better the second day.
I
only made half of the recipe and it nearly filled a 4 quart sauce pan.
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