Potato, Onion And Salt Cod Casserole (Bacalhau A Go

Name: Potato, Onion And Salt Cod Casserole (Bacalhau A Gomes De Sa - Portugal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried salt cod; 6 cups boiling water; 2 pounds small white or new potatoes; 2 to 4 tablespoons olive oil; 1 large onion, peeled and thinly sliced; 2 to 3 cloves garlic, peeled and finely chopped; 1/2 cup chopped fresh parsley; Freshly-ground pepper, to taste; 4 hard-cooked eggs, peeled and cut into wedges; 12 to 18 oil-cured black olives; Additional chopped parsley

Servings: persons

1 pound dried salt cod
6 cups boiling water
2 pounds small white or new potatoes
2 to 4 tablespoons olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup chopped fresh parsley
Freshly-ground pepper, to taste
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley

1
Soak the cod in water overnight in the refrigerator, changing the water several times. Drain and rinse well. Place the cod in a large saucepan and add the boiling water. Simmer over moderate heat for 10 to 15 minutes, until the cod flakes easily. Drain and rinse well, and flake into small pieces, removing any bones and bits of skin.
2
Boil the potatoes until tender but firm, drain, and allow to cool. Peel and slice the potatoes into 1/4 inch slices. Heat 2 tablespoons of the olive oil in a large, heavy skillet over moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until tender but not brown.
3
Remove the onions and garlic from the skillet and set aside.
4
Add the sliced potatoes to the skillet, along with more olive oil if necessary, and cook for 5 minutes, stirring frequently, until golden brown.
5
Layer half the potatoes in a well greased 2-quart casserole or gratin dish. Sprinkle with parsley and pepper, add one third of the onion mixture, and half the cod. Repeat, ending with a layer of the onion mixture. Bake in a preheated 350 degrees F oven for 30 to 40 minutes, until hot and lightly browned.
6
Arrange the egg wedges and olives attractively on top, and sprinkle with a little chopped parsley.

6689

kcal

Calories

720

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried salt cod, 6 cups boiling water, 2 pounds small white or new potatoes, 2 to 4 tablespoons olive oil, and more.

Yes, Potato, Onion And Salt Cod Casserole (Bacalhau A Gomes De Sa - Portugal) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Onion And Salt Cod Casserole (Bacalhau A Gomes De Sa - Portugal)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions