Golden Cod

This is a bacalhau-style casserole that layers crispy fried potatoes with shredded salt cod simmered in cream and onions, all bound together with beaten egg and baked until the top turns golden.

Salt cod needs a long soak before cooking. Twelve hours in cold water, changing it three or four times, pulls the excess salt out and rehydrates the fish. Skip this step and the dish will be painfully salty. After soaking, a quick simmer finishes the cooking and the cod shreds easily by hand.

The potatoes get deep-fried into crispy julienne strips first, then line the bottom of the baking dish. They soften slightly under the creamy cod mixture but keep enough structure to add texture to every forkful.

Chef Tips

• Taste the cod after soaking. If it’s still very salty, soak it longer. The fish should taste seasoned, not briny.
• Dry the potato strips thoroughly before frying. Wet potatoes spatter in hot oil and won’t crisp properly.
• Simmer the cod-cream mixture on very low heat and stir often. Half-and-half scorches easily, and you want the cod to absorb the cream, not stick to the pan.
• Let it rest 5 minutes after baking so the egg sets fully and the casserole slices cleanly.

Variations

• Fresh cod version: Use fresh cod instead of salt cod. Skip the soaking step and season the fish with salt after shredding.
• Bacalhau a Bras: For a stovetop version closer to the classic Portuguese dish, skip the baking step and scramble the eggs directly into the cod-potato-onion mixture in a skillet.