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Baked Cod With Ham, Tomato And Black Olives
(Bacalhau Tras - Os - Montes)
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| What You Need: |
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4 slices of salt cod, each about ½ inch thick (1½ pounds)
2 cups milk
1/3 cup olive oil
12 slices lean smoked ham cut 1/8 inch thick
4 slices tomato cut about ¼ inch thick
2 hard-cooked egg yolks, sieved
¼ cup pitted black olives, cut lengthwise into ¼-inch wedges
2 teaspoons finely chopped parsley
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| How To Cook: |
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1. Starting a day ahead, place the cod in a glass, enameled or stainless-steel pan or bowl, cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.
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2. Drain the cod, and rinse under cold running water. With a small knife, remove and discard any skin and bones, and arrange the slices in a baking dish just large enough to hold them in one layer.
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3. Warm the milk over moderate heat until bubbles begin to form around the edges of the pan. Pour it over the cod, and let it stand for 1 hour. Then drain and discard the milk.
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4. Preheat the oven to 350°F. Pour the olive oil evenly over the fish and bake in the middle of the oven for 15 minutes, basting occasionally with the oil.
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5. Place 3 slices of ham and then a slice of tomato on top of each slice of fish, baste thoroughly with the cooking liquid and bake 5 minutes longer. Sprinkle the fish with the sieved egg yolks, olive wedges and parsley and serve at once directly from the baking dish.
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