Cod Antoinette In Form -II Options + Photos

Cod Antoinette In Form -II Options + Photos

ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
800 grams. of desalted cod flakes, or to taste
4 peppers without seeds and without white ribbed strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 boiled eggs
1 cup (tea) of salsa with chopped stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano
2 tablespoons (soup) of capers, distribute between the layers of cod and potato
1 cup of water to cook the ingredients

How to prepare the cod:

Place the cod soak for 12 hours, changing the water 4 in 4 hours,
Fill a pot with water (necessary to be able to cover the cod).
Bring the water to a boil, pour the desalted cod, once again boil, count 5 'minutes. drain the water, "do not throw the water out)", take to cook the potatoes, they should be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mode Mounting the cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is raw potatoes or pre-cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is hardened raw tomatoes into slices with a little salt and olive oil and oregano.
The fourth layer is thin strips of spiced raw peppers with salt.
The fifth layer and seasoned raw onion with salt, oregano and olive oil
The sixth is boiled eggs with salt upturned (upside down).
In alternating layers put black olives (purple)
If you prefer to place the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers put only on the cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and light the fire of the weak stove for 20 'to 30' minutes.
Before serving sprinkle chopped parsley enough.

Note:
Option II:
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, to cook the ingredients before the oil.
If the form was very crowded place half water and half of the remaining cooking.
Notice:
The first choice is made on the stove the fire is in the second oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod that is not good.