Cod Fish a la Mode
Submitted by NikiDawn
Layered salt cod baked with sliced potatoes, sweet peppers, onions, and ripe tomatoes in olive oil. A rustic Portuguese-style casserole topped with hard-boiled egg and fresh parsley.
YIELD
4 servingsPREP
45 minCOOK
45 minREADY
90 minSalt cod gets the royal treatment here, layered between tender potato slices, caramelized onions, sweet red bell pepper, and juicy tomatoes, then baked until everything melds into one gorgeous, fragrant casserole.
This is old-world comfort food at its finest. The kind of dish that fills your kitchen with the smell of olive oil and roasted vegetables while the cod turns flaky and golden underneath a buttery potato top.
Serve it straight from the baking dish with crusty bread and a simple green salad. The sliced hard-boiled egg on top is the classic finishing touch.
Kitchen Tips
- Soak the salt cod properly. Change the water at least 3 times over 12 to 24 hours to draw out excess salt. Taste a small piece before cooking to make sure the saltiness is where you want it.
- Slice potatoes evenly. Uniform thickness means everything cooks at the same rate and you get a cohesive layered bake rather than a jumble.
- Let the liquid evaporate. When you first sear the cod it releases water. Be patient and let it cook off so you get flavor, not steam.
Ingredients
Directions
- Soak fish overnight, changing water 3 times.
Dice or shred the fish into large pieces, squeezing out the liquid.
Heat 3 tablespoons olive oil in a skillet and add cod, and cook until slightly coloured. (It will give out water, let this evaporate)
Remove to a plate and season.
Add onions and cook until onions are soft. Transfer to a plate.
Cook bell pepper 2 minutes in the same skillet.
Oil a small pyrex and arrange layers starting with the potatoes, then cod fish, onions, 1 tablespoon chopped parsley, bell pepper, tomato and finish with potatoes.
Add 4 tablespoon olive oil.
- Spread dots of butter on top of the potatoes 8. Bake at 350℉ (180℃) for 45 minutes.
- Serve topped with sliced egg and sprinkled with the rest of the parsley.
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