Hogsback Son of a Sea Cook Salt Codfish with Pork Scraps


1 pound salt codfish
1 onion, sliced
2 to 3 tablespoons butter; melted
3 medium potatoes, boiled
1-1/2 cups canned tomatoes
3 slices raw salt pork, chopped
1/4 cup bread crumbs
Pepper to taste


Soak codfish in cold water overnight. Place fish in pan and cover with water. Heat slowly but do not boil. Pour off water and repeat process until fish is no longer salty to the taste. Drain and cut into small pieces. Saute the onion for a few minutes in 1 tablespoon of the melted butter without browning it. Add the onion to the fish, tossing them together lightly. Butter a 2-quart baking dish and arrange layers of fish, then slices of potatoes, some of the tomatoes and some of the pork. Continue layering until dish is filled. Use 1 to 2 tablespoons of the remaining melted butter to moisten bread crumbs lightly; then sprinkle casserole top with buttered crumbs and pepper. Bake in a moderate (350 degrees F) oven until browned.


Serves 4 to 6.


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