Portuguese Cod Casserole
Dive into the rich flavors of the Mediterranean with this traditional Portuguese Cod Casserole, a comforting family-style dish brimming with authentic taste. Featuring tender layers of salted cod (bacalhau) delicately desalted to perfection, velvety potatoes, and a savory tomato-based sauce infused with garlic, onions, and fragrant bay leaves, this casserole is a true celebration of Portuguese cuisine. The addition of black olives and a gentle pour of milk creates a creamy, flavor-packed finish, while a shower of fresh parsley adds a vibrant pop of color. Perfectly baked until golden and bubbling, this hearty recipe is easy to prepare and ideal for sharing. Serve it warm with crusty bread or a crisp green salad for a satisfying meal that brings a taste of Portugal right to your table.
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Recipe Information
Ingredients
- 500 grams salted cod (bacalhau)
- 4 medium potatoes
- 2 medium onions
- 100 milliliters olive oil
- 4 garlic cloves
- 400 grams canned diced tomatoes
- 100 grams black olives
- 20 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 500 milliliters milk
Instructions
1. Desalt the salted cod: Place the cod in a large bowl and cover it with water. Leave it to soak for 24–48 hours, changing the water every 8–12 hours. Once desalinated, drain the cod and pat it dry with paper towels.
2. Preheat your oven to 180°C (350°F).
3. Peel the potatoes and slice them into 1/4 inch (about 0.6 cm) thick rounds. Boil the potato slices in salted water for 5–7 minutes until just tender. Drain and set aside.
4. Peel and thinly slice the onions. Mince the garlic.
5. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and garlic, and sauté until the onions are soft and translucent, about 5–7 minutes.
6. Add the canned diced tomatoes, bay leaves, salt, and pepper to the skillet. Simmer for 10 minutes, stirring occasionally until the sauce thickens slightly.
7. Flake the cod into bite-sized pieces, removing any bones or skin. Add the cod to the skillet and cook for 5 minutes, gently stirring to coat the fish in the sauce. Remove the bay leaves.
8. In a greased, oven-safe casserole dish, layer half of the potato slices on the bottom. Spoon half of the cod mixture over the potatoes. Repeat with the remaining potatoes and cod mixture.
9. Scatter the black olives over the top, and pour the milk evenly over the casserole to add creaminess.
10. Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is bubbling.
11. Remove from the oven and sprinkle with freshly chopped parsley for garnish. Let rest for 5 minutes before serving.
12. Serve warm with crusty bread or a simple green salad on the side.
Nutrition Facts
Calories |
3719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 39015 mg | 1696% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 59.2 g | ||
| Protein | 354.8 g | 710% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1368 mg | 105% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6482 mg | 138% | |
*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.
