Portugese Bacalhau com Nata Feito à Moda da Enca Mello

Description
Purchased from the Parnell Estate in Canton, Texas in 1988.

Ingredients

 * 1-1/2 pounds dried salt Cod, cut in 4 pieces
 * 1 large yellow onion, peeled and sliced thin
 * 5 tablespoons olive oil
 * 1-1/2 pounds new or California long white potatoes, peeled and cut into very small dices
 * 1/4 cup water
 * 1-3/4 cups milk
 * 3 tablespoons unsalted butter
 * 3 tablespoons flour
 * 1/2 teaspoon white pepper
 * 1-1/2 cups heavy cream

Directions

 * 1) Soak the salt Cod in the refrigerator 24 hours (or better yet, 48 hours) in several changes of cold water.
 * 2) (Keep the bowl covered so the whole refrigerator doesn't smell of .)
 * 3) Drain the Cod, rinse, and drain well again.
 * 4) Remove bones and skin, and with your fingers pull the Cod into small shreds; set aside.
 * 5) In a large heavy skillet set over very low heat, sauté the Onion in 3 tablespoons of the olive oil about 15 minutes until very soft and golden, stirring now and then.
 * 6) Meanwhile, stir-fry the potatoes in the remaining oil in a second large heavy skillet over moderately low heat about 2 minutes until they begin to color; add the water, turn the heat to its lowest point, cover, and cook 15 minutes; set off the heat and reserve, still covered.
 * 7) As soon as the onions are softly golden, mix in the Cod and 1/2 cup of the milk, cover, and cook over lowest heat, stirring occasionally, 30 minutes.
 * 8) While the Cod cooks, prepare a white sauce:
 * 9) Melt the butter in a small heavy saucepan over moderate heat and blend in the flour; add the remaining milk and heat, stirring constantly, until thickened and smooth — about 3 minutes.
 * 10) Blend in the white pepper and reserve. When the Cod has only 10 minutes more to cook, preheat the oven to very hot (450).
 * 11) When the Cod is done, mix in the potatoes, white sauce, and cream.
 * 12) Transfer to a buttered shallow 3-quart earthenware casserole or au gratin pan.
 * 13) Bake uncovered for 15 minutes, lower the oven temperature to moderate (350), and bake uncovered 25 minutes longer or until bubbly and tipped with brown. Serve at once.

Contributed by:
Cat's Recipes Y-Group