Bacalhau 'A Bruxa De Valpassos

• 6 med onions peeled, sliced
• 1 tablespoon butter
• 2 ounces lard minced
• 1 1/2 pounds potatoes peeled, sliced
• 1 Bunch parsley leaves fresh
• 2 Garlic garlic cloves slivered
• 1/2 cup olive oil
• 3 tablespoons white wine vinegar
• 3 tablespoons flour, all-purpose
• Salt and salt and black pepper

1. 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 13 of the vinegar and 13 of the flour.
2. Repeat twice, making sure you finish with a potato layer.
3. Add the olive oil, cover, and bake on a moderate oven (350?)
4. for 30 minutes or until potatoes are done, basting often with its own juices.

onions, butter, lard, potatoes, parsley, garlic garlic, olive oil, white wine vinegar, flour, salt

Taken from recipeland.com/recipe/v/bacalhau-a-bruxa-de-valpassos-4449 (may not work)