Casserole of Salt Cod & Potatoes
A traditional Portuguese-style bacalhau casserole layering salt cod, golden potatoes, and caramelized onions with parsley and black olives. Soaked, simmered, and baked to golden comfort.
YIELD
6 servingsPREP
40 minCOOK
60 minREADY
25 hrsThis is the dish that has kept coastal kitchens in Portugal, Spain, and beyond running for centuries. Salt cod, soaked for 24 hours until tender and mild, gets layered with golden pan-fried potatoes and silky caramelized onion rings in a casserole that bakes uncovered until the top turns golden and crisp.
Fresh parsley and a generous hand of black pepper run through every layer, building flavor from bottom to top.
Garnished with wedges of hard-cooked egg and oil-cured black olives, it’s rustic and stunning all at once.
Chef Tips
- The 24-hour soak is non-negotiable. Change the water at least 3 to 4 times to draw out the salt. Taste a small piece before cooking to make sure it’s not still too salty.
- Simmer the cod gently. It only needs 10 to 12 minutes and overcooking makes it tough and dry.
- Slice the potatoes thin and give them a quick fry until golden so they hold their shape in the casserole.
- Cook the onions low and slow until they’re limp and golden, not browned. Burnt onions will make the whole dish bitter.
- Let the casserole rest for 10 minutes after baking so the layers set and it slices cleanly.
Ingredients
Directions
Soak the cod in the refrigerator for 24 hours in several changes of cold water.
Drain, rinse, and drain well again.
Place the cod in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer 10-to-12 minutes--just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or bone.
Preheat the oven to 350℉ (180℃).
In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil 1 minute.
Add the onion, separating the slices into rings, and stir-fry 8-to-10 minutes until limp and golden; do not brown.
Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry about 5 minutes until golden.
Layer half the potatoes in a well-buttered 2-quart casserole or au gratin pan and sprinkle with a little of the minced parsley and pepper.
Add ⅓ of the onion, ½ of the cod and another scattering of the parsley and pepper.
Repeat the layering, ending with onion rings on top.
Sprinkle with the remaining pepper and all but 1 tablespoon of the parsley.
Bake the casserole, uncovered, for 35-to-40 minutes or until touched with brown.
Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley.
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