Tuga Pops − Tuesday, June 7, 2016, 10 Years ago in Seafood Recipes

4 out of 5 with 3 ratings

Salt Cod and Potato Casserole Recipe

Name: Salt Cod and Potato Casserole Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 1/2 cup extra-virgin olive oil; 6 cloves garlic, thinly sliced; 2 bay leaves; 2 small white onions, quartered and thinly sliced; Kosher salt and freshly ground black pepper; 2 oz. salt cod, flaked; 2 large Yukon gold potatoes (about 1 lb.), peeled and sliced into 1/16-inch-thick rounds; 1/2 cup 1/2 cup pitted kalamata olives, thinly sliced, plus more to garnish; 2 hard-boiled eggs, peeled and sliced crosswise; 1/4 cup finely chopped flat-leaf parsley

Savor the Mediterranean with this easy Salt Cod and Potato Casserole, featuring tender potatoes, flaky cod, garlic, olives, and hard-boiled eggs.

1 h 5 min 4 servings Easy Prep time 15 min Cooking Time 50 min

Seafood Recipes

Reviews

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Why you will love this Salt Cod and Potato Casserole Recipe

Elevate your dining experience with this Salt Cod and Potato Casserole, a savory dish that beautifully layers tender potatoes, flaky salt cod, and rich, aromatic flavors. Perfect for cozy gatherings, its golden, crispy top hides a heartwarming filling enriched with olives and hard-boiled eggs. Follow this simple recipe, and impress your guests with a dish that captures the essence of comfort food in every bite!

Ingredients

1/2 cup extra-virgin olive oil6 cloves garlic, thinly sliced2 bay leaves2 small white onions, quartered and thinly slicedKosher salt and freshly ground black pepper2 oz. salt cod, flaked2 large Yukon gold potatoes (about 1 lb.), peeled and sliced into 1/16-inch-thick rounds1/2 cup 1/2 cup pitted kalamata olives, thinly sliced, plus more to garnish2 hard-boiled eggs, peeled and sliced crosswise1/4 cup finely chopped flat-leaf parsley

Equipment:

Dutch ovenLarge mixing bowlMetal spatulaMeasuring cupsKnifeCutting boardOven mitts

With all your ingredients and equipment gathered, you are ready to get started!

Directions

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Heat the oven to 325°. In a 4-qt. Dutch oven, heat 2 tablespoons olive oil over medium.
Add the garlic, onions, bay leaves, and salt and cook, stirring occasionally, until the onions are golden brown, about 10 minutes. Remove the pot from the heat, scrape the onions into a bowl and discard the bay leaves.
Set the pot aside until cooled.
Coat the bottom of the Dutch oven with 1 tablespoon olive oil, and lightly season with salt and pepper.
Arrange a layer of potatoes in the bottom of the pot, overlapping the slices slightly, lightly season with salt, and then top with a one-third of the onions and one-quarter of the olives.
Arrange another layer of potatoes over the olives, season with salt and pepper, and drizzle with 1 tablespoon olive oil.
Top the potatoes with another one-third of the onions, one-quarter of the olives, and half the cod.
Using a metal spatula, press down on the ingredients to compress them.
Top the olives with half the egg slices, season with salt and pepper, and drizzle with 1 tablespoon olive oil.
Arrange another layer of potatoes over the eggs, press down again with a spatula, and season with salt and pepper.
Top with the remaining onions, olives, salt cod, egg slices, and 1 tablespoon olive oil and then cover with a final layer of potatoes and press down again using a spatula.
Drizzle the potatoes with the remaining 2 tablespoons olive oil and season with salt and pepper.
Cover the Dutch oven and bake for about 40 minutes.
Heat the broiler, uncover the pot, and cook the casserole until golden brown on top, about 5 minutes.
Sprinkle the top with more olives and parsley and let cool slightly before cutting into pieces.

Recipe Tips

•

When preparing the salt cod, soak it in cold water for at least 24 hours, changing the water several times to reduce its saltiness and achieve a better flavor balance in the casserole.

•

To prevent the potatoes from becoming mushy, avoid overlapping the slices too much when layering them in the casserole. Ensure they are evenly spaced to allow for proper cooking and texture.

•

Be cautious with the amount of kosher salt you add to the dish, especially after incorporating the salt cod and olives, which are already salty. Taste the layers as you build the casserole to avoid over-salting.

Adapted from a Recipe by: George Mendes's cookbook

Nutritional Facts (Per Serving)

Calories

370 kcal

Fat

24 g

Carbs

30 g

Protein

8 g

Frequently Asked Questions

Can I substitute salt cod with a different type of fish?

Yes, you can use other types of fish such as smoked haddock or even fresh cod. However, if using fresh fish, you may need to adjust the cooking time as it cooks faster than salt cod.

How should I store the leftover casserole?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until heated through, or use the microwave.

What can I use instead of kalamata olives?

You can substitute kalamata olives with other varieties such as green olives or black pitted olives. Just keep in mind that the flavor profile may change slightly.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and zesty Portuguese white wine complements the saltiness of the cod and the richness of the olive oil perfectly.

General: Sauvignon Blanc - A crisp and herbal Sauvignon Blanc enhances the flavors of the dish, cutting through the richness while adding refreshing acidity.

Beer

Portuguese: Super Bock - This well-balanced lager offers a light maltiness that pairs nicely with the salt cod and olive flavors.

General: Pilsner - A classic Pilsner, with its clean and crisp profile, provides a refreshing contrast to the dish's richness.

Other Beverages

Dry Vermouth: A splash of dry vermouth can elevate the dish, adding herbal notes that harmonize well with the ingredients used.

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