Title: Bacalhau 'a Bruxa De Valpassos
Categories: Main dish
Yield: 6 Servings

2 lb Bacalhau, soaked, flaked,
-bones and skin removed
6 Onions, md., peeled, sliced
1 tb Butter
2 oz Fresh lard, minced
1 1/2 lb Potatoes, peeled, sliced
1 Bunch Parsley, fresh
2 Garlic cloves, slivered
1/2 c Olive oil
3 tb Wine vinegar
3 tb Plain flour
Salt and pepper

Cover the bottom of a earthenware or oven-glass
casserole with one third of the sliced onions, flaked
cod, lard, butter, S&P, garlic, use just the leaves of
parsley, hand ragged, & thickly sliced potatoes;
Sprinkle with 1/3 of the vinegar and 1/3 of the flour.
Repeat twice, making sure you finish with a potato
layer. Add the olive oil, cover, and bake on a
moderate oven (350§) for 30 minutes or until potatoes
are done, basting often with its own juices.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini