Bacalhau 'A Bruxa De Valpassos Recipe

• 2 lb Bacalhau, soaked, flaked, bones and skin removed
• 6 x Onions, md., peeled, sliced
• 1 Tbsp. Butter
• 2 ounce Fresh lard, chopped
• 1 1/2 lb Potatoes, peeled, sliced
• 1 bn Parsley, fresh
• 2 x Garlic cloves, slivered
• 1/2 c. Extra virgin olive oil
• 3 Tbsp. Wine vinegar
• 3 Tbsp. Plain flour Salt and pepper

1. Cover the bottom of a earthenware or possibly 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.
2. Repeat twice, making sure you finish with a potato layer.
3. Add in the extra virgin olive oil, cover, and bake on a moderate oven (350 ) for 30 min or possibly till potatoes are done, basting often with its own juices.

bacalhau, onions, butter, fresh lard, potatoes, parsley, garlic, extra virgin olive oil, vinegar, salt

Taken from cookeatshare.com/recipes/bacalhau-a-bruxa-de-valpassos-73036 (may not work)