Old Lisbon Cod
Transport your taste buds to the sun-kissed shores of Portugal with Old Lisbon Cod, a fragrant and hearty dish that showcases the timeless flavors of Mediterranean cuisine. Featuring tender salt cod (bacalhau) layered over golden, parboiled potatoes and topped with sautéed onions, garlic, and aromatic bay leaves, this baked casserole is a celebration of bold, rustic ingredients. Black olives and a splash of white wine add depth to the dish, while fresh parsley lends a bright, herbaceous finish. Perfectly balanced and easy to prepare, this recipe brings authentic Portuguese comfort food to your table in just over an hour. Serve it warm, paired with crusty bread or a fresh green salad, and savor the rich traditions of Lisbon's culinary heritage. Keywords: Portuguese cod recipe, bacalhau, Old Lisbon Cod, Mediterranean cuisine, baked cod casserole.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 fillets Salt cod (bacalhau), soaked overnight and drained
- 4 medium Yellow potatoes, peeled and thinly sliced
- 0.5 cup Olive oil
- 2 Large onions, thinly sliced
- 4 Garlic cloves, minced
- 2 Bay leaves
- 0.5 cup Black olives, pitted and sliced
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup White wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
If using salt cod, ensure it has been soaked in cold water for 24-48 hours, with the water changed several times to remove excess salt. Pat the fillets dry and set aside.
In a large pot, bring water to a boil and parboil the sliced potatoes for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the onions, garlic, and bay leaves, cooking gently until the onions are soft and golden, about 10 minutes. Remove the bay leaves once done.
In a baking dish, spread a layer of the parboiled potatoes, seasoning them lightly with salt and pepper.
Place the cod fillets on top of the potatoes, and then spoon the onion mixture evenly over the fish.
Scatter the black olives over the onion layer, then drizzle white wine over the entire dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake uncovered for an additional 15 minutes, or until the fish is flaky and cooked through, and the potatoes are tender.
Remove the dish from the oven, sprinkle with freshly chopped parsley, and serve warm. Enjoy your Old Lisbon Cod!
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8108 mg | 353% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 19.1 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 406 mg | 31% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4375 mg | 93% | |
*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.
