Portuguese Layered Salt Cod and Potato Casserole

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A celebrated specialty from Porto, this comforting casserole layers tender salt cod with silky potatoes, sweet caramelized onions, sliced eggs, and briny olives. The dish was popularized by José Luís Gomes de Sá in the late 19th century and remains a staple at family tables across Portugal.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 27 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 6 gSugar
• 40 gProtein
• 1180 mgSodium
• 1420 mgPotassium
• 175 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the salt cod

• 1.5 lbs (700 g) skinless salt cod fillet
• 2 bay leaves

For the caramelized onions

• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 1/3 cup (80 ml) extra-virgin olive oil
• 1 bay leaf

For the potatoes

• 1.5 lbs (700 g) Yukon gold potatoes, peeled and sliced 1/4-inch thick
• 1 cup (240 ml) whole milk, warmed
• 1/2 tsp kosher salt

For assembly and topping

• 4 large hard-boiled eggs, peeled and sliced
• 3/4 cup pitted black Portuguese or Kalamata olives
• 1/3 cup fresh flat-leaf parsley, chopped
• 2 tbsp extra-virgin olive oil, for drizzling
• Freshly ground black pepper, to taste

Directions

1. Desalt the cod at least 24 hours in advance: place the fillets in a large bowl, cover with cold water, and refrigerate. Change the water 3-4 times during soaking to draw out the salt.
2. Drain the soaked cod, place it in a deep skillet with the bay leaves, cover with fresh water, and bring to a gentle simmer over medium heat. Poach for 8-10 minutes until the cod flakes easily; do not boil. Remove, reserving 1/2 cup of the cooking liquid, then flake the cod into large chunks.
3. Make the caramelized onions: heat 1/3 cup olive oil in a wide skillet over medium-low heat, add the onions with a pinch of salt, and cook gently for 20-25 minutes, stirring often, until deeply golden and sweet. Stir in the garlic and bay leaf during the last 3 minutes; remove the bay leaf.
4. Cook the potatoes: arrange the slices in a single layer in a wide pan, pour over the warm milk and reserved cod cooking liquid, and season lightly with salt. Simmer covered for 10-12 minutes until just tender when pierced; the potatoes should still hold their shape, then drain carefully.
5. Preheat the oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish. Spread half of the potatoes on the bottom, season with black pepper, then top with half of the caramelized onions and all of the flaked cod.
6. Layer the remaining potatoes over the cod, followed by the remaining onions. Arrange the egg slices on top in a slightly overlapping pattern and scatter the olives and chopped parsley across the surface.
7. Drizzle with 2 tablespoons of olive oil, season with pepper, and bake uncovered for 25-30 minutes until bubbling around the edges and lightly golden on top.
8. Let the casserole rest for 10 minutes before serving so the layers set, then serve warm with a simple green salad and crusty bread.

Cook’s Notes

• Always soak salt cod in the refrigerator, not at room temperature, to keep it safe during the long desalting process.
• Taste a tiny corner of the soaked cod before cooking; it should taste seasoned, not salty. If still too salty, soak for another 6-12 hours.
• Genuine Portuguese salt cod (bacalhau) from a specialty market will give the cleanest flavor and flakiest texture compared to quick-cure substitutes.
• Avoid boiling the cod – a gentle simmer keeps the flakes tender and prevents them from turning rubbery.
• The casserole tastes even better the next day; refrigerate covered and reheat gently with a splash of milk before serving.

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