Cod And Potato Bake from Spain

8 ounces salt cod
4 medium potatoes, peeled and thinly sliced (1 cup)
1 medium onion, chopped
2 tablespoons cooking oil
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
3 stiff-beaten egg whites
1/2 cup whipping cream, whipped
2 tablespoons snipped parsley
Yield: 4 to 6 servings

Soak cod in enough water to cover for several hours or overnight, changing water several times.

Drain fish; cut into small pieces. Cook cod, covered, in boiling water about 10 minutes or till tender. Drain and rinse. Cool. Flake with fork.

In large skillet cook potatoes and onion in hot oil till slightly browned, stirring constantly.

Remove from heat. Add 1/2 cup water. Cook potato mixture, covered, over low heat for 15 to 20 minutes or till potatoes are tender. Set aside.

In a saucepan melt butter or margarine. Stir in flour, 1/4 teaspoon salt, and dash pepper. Add milk all at once. Cook and stir till bubbly.

Cook and stir 1 to 2 minutes more. Set aside.

Toss together cod and potato mixture.

Turn into a 10x6x2-inch baking dish. Pour sauce evenly over potato mixture. Fold together egg whites and whipped cream; spread atop mixture in baking dish.

Bake in 400° F (200 deg C) oven for 13 to 15 minutes or till golden and heated through.

Sprinkle with parsley.