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Category: Fish and Shellfish

Codfish-Potato Casserole (Bacalhau a Gomes de Sa)

I get all kinds of responses when I tell people where I'm from. My favorite was uttered at a party by a young woman swathed in a gauzy, tie-dyed dress who was eating an alarming amount of hummus: "Oh, the ... Read more

Total time: 1 hour 20 minutes plus 24 hours soaking | Serves 6 to 8
Note: Inspired by Chef Manuel Azevedo of the LaSalette Restaurant in Sonoma, Calif. Look for dried salt cod in the deli section of well-stocked supermarkets, as well as Italian, Latino and Greek markets.
  • 2 pounds dried salt cod
  • 6 tablespoons olive oil, plus more for greasing and drizzling
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • Nutmeg
  • White pepper
  • 4 boiling potatoes, boiled, cooled, peeled and cut into 1/4-inch slices
  • 8 hard-boiled eggs, halved, for garnish
  • Portuguese olives, for garnish
  • Chopped parsley, for garnish

Step 1Rinse cod under cold running water to remove surface salt. Place in large non-aluminum pot, cover with water, cover and refrigerate 24 hours, changing water several times.

Step 2Pour off water, refill pot with clean water and boil cod until it flakes easily with fork, 8 to 10 minutes, depending on thickness.

Step 3Heat 3 tablespoons oil in large skillet over medium heat and saute onions until barely brown, 10 minutes. Add garlic and cook 1 minute more. Set aside.

Step 4Drain cod and let cool. Flake into large bowl and remove any bones or bits of skin. Add onion-garlic mixture, nutmeg and white pepper to taste and remaining oil. Toss lightly. Pack mixture into well-oiled 13x9-inch oven-proof casserole dish. Top with potato slices.

Step 5Lightly oil a baking sheet, place over casserole and invert. Carefully remove casserole dish to keep cod mixture intact. Cover with foil. Bake at 400 degrees 10 minutes, remove foil, then continue baking until cod is lightly toasted, about 10 more minutes.

Step 6To serve, cut a square of cod and center on each of 6 to 8 serving plates. Drizzle with additional oil to moisten. Garnish with 2 egg halves, olives and parsley.

Each of 8 servings:
376 calories; 6,377 mg sodium; 138 mg cholesterol; 12 grams fat; 5 grams carbohydrates; 58 grams protein; 0.25 gram fiber.
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