Cod Fish Casserole Portuguese Style
Experience the comforting flavors of Portugal with this Cod Fish Casserole Portuguese Style, a soulful dish layered with tender desalted salt cod (bacalhau), buttery potatoes, and caramelized onions infused with garlic and bay leaf. Simmered in creamy milk and crowned with crispy golden breadcrumbs, this oven-baked casserole offers a perfect blend of hearty textures and vibrant Mediterranean flavors. Garnished with briny black olives and fresh parsley, it’s a true celebration of Portuguese cuisine. Ideal for a family dinner or special gathering, this satisfying casserole pairs beautifully with a crisp green salad and a drizzle of extra virgin olive oil. Enjoy a taste of coastal tradition in just over an hour!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Salt cod (bacalhau)
- 600 grams Potatoes
- 2 medium Onions
- 3 cloves Garlic cloves
- 100 ml Olive oil
- 1 leaf Bay leaf
- 50 grams Black olives
- 10 grams Fresh parsley
- 250 ml Milk
- 1 teaspoon Ground black pepper
- 50 grams Breadcrumbs
Instructions
1. Start by desalting the salt cod: soak it in cold water for 24-48 hours, changing the water every 8 hours. Drain and pat dry before cooking.
2. Preheat your oven to 180°C (350°F).
3. Place the desalted cod in a pot and cover it with milk. Bring it to a gentle simmer and cook for 10 minutes, then remove the fish from the milk and set aside. Reserve the leftover milk for later.
4. Peel and slice the potatoes into thin rounds. In a large pot of salted water, blanch the potato slices for 5 minutes. Drain and set aside.
5. Peel, halve, and slice the onions thinly. Mince the garlic. In a large skillet, heat olive oil over medium heat. Add the onions, garlic, and bay leaf, and sauté until the onions are soft and translucent.
6. Flake the cooked cod into bite-sized pieces, discarding any skin and bones.
7. Grease a casserole dish with olive oil and start layering. Begin with a layer of potatoes, followed by a layer of sautéed onions and garlic, and then a layer of flaked cod. Repeat until all ingredients have been used, finishing with a layer of potatoes on top.
8. Pour the reserved milk over the casserole. Sprinkle breadcrumbs evenly on top for a golden crust.
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
10. Remove from the oven, garnish with black olives and freshly chopped parsley, and let sit for 5 minutes before serving.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 41344 mg | 1798% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 36.1 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 761 mg | 59% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5647 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
