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Portuguese Salt Cod and Potato Casserole
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Portuguese Salt Cod and Potato Casserole

Another favourite seafood dish perfect for Christmas Eve, Portuguese Salt Cod and Potato Casserole has become part of our holiday dinner table.
Course Main Course
Cuisine Portuguese
Keyword salt cod potato casserole, Portuguese salt cod recipe, holiday traditions, baccala, salt cod
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Soaking time 2 days
Total Time 2 days 2 hours 10 minutes
Servings 6 -8 servings
Calories 681kcal
Author Nadia Fazio

Ingredients

  • 2 pounds salt cod
  • 2 pounds potatoes about 5 large
  • 4 tablespoons olive oil plus extra for drizzling on top
  • 2 large onions thinly sliced
  • pinch red pepper flakes optional

For serving:

  • 3 large eggs hard boiled and thinly sliced
  • 1/2 cup black olives
  • handful freshly chopped parsley

Instructions

Soak the cod:

  • To prepare the cod, rinse well under cold water, place in a large bowl covered with water and soak for 2-3 days replacing the water at least twice daily.

Prepare the casserole:

  • Peel the potatoes and boil in salted water until tender. Allow to cool and slice thinly, about 1/4 inch thick slices. Set aside.
  • Meanwhile blanch the salt cod in boiling water (not salted) for 3-5 minutes, or until it breaks apart easily when pierced with a fork or knife. Drain well and set aside to cool. Tear into bite sized pieces using your fingers.
  • In a large pan, heat olive oil and sauté sliced onions until golden, do not brown. Stir in hot pepper flakes.

To assemble:

  • Preheat oven to 350F.
  • Grease a rectangular casserole dish (mine is 12 x 10 inches) and cover the bottom with potato slices. Top with half of the cod pieces and half of the sautéed onions. Repeat with remaining potatoes, cod and onions. Drizzle with olive oil.
  • Bake for half an hour. Before serving, top with freshly chopped parsley, sliced hard boiled eggs and black olives.
  • Serve hot, at room temperature or cold as a salad.

Notes

 

  • You can make this dish with fresh cod instead of salt cod.  Skip the soaking process and proceed with the rest of the recipe.  Your casserole will be delicious but not have the same depth of flavor as with salt cod.
  • Be sure to soak your cod for 2-3 days and change the water twice daily.
  • Instead of layering the ingredients separately, you may stir them all together, place them in the casserole dish and bake.
  • This dish is perfect for a pot luck dinner.
  • Serve hot, at room temperature or cold.
  • If you have any leftovers, add a can of chickpeas, an extra splash of olive oil and salt and pepper to make a delicious salad.

Nutrition

Calories: 681kcal | Carbohydrates: 24g | Protein: 103g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 335mg | Sodium: 10807mg | Potassium: 2941mg | Fiber: 5g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 26mg | Calcium: 319mg | Iron: 9mg