Portuguese Cod Casserole Recipe: Authentic Bacalhau Bake
Experience a definitive Portuguese cod casserole recipe that masters the balance of salt-cured fish and earthy vegetables. This bacalhau com couve casserole features layers of shredded Atlantic cod, tender potatoes, and sautéed onions. As a traditional cod and cabbage bake, it offers an authoritative take on rustic Portuguese comfort, finished with a bright vinegar and olive oil infusion.
Ingredients
Directions
- Cook the cod and the eggs with the bay leaf, then place it aside, when cool, shred the cod with your hands.
- Wash the cabbage, cut into pieces and bring to a boil in water seasoned with salt, once cooked, drain it and set aside.
- Peel the potatoes, cut them into thick slices and cook them, but don't let them over cook so they don't stick together.
- In a frying pan, sauté the onions in olive oil cut into half moons, the garlic (chopped) and the red pepper cut into strips.
- When the onion is golden brown, add the vinegar, salt and pepper and remove from the heat.
- On a baking dish or pyrex, place a layer of potato slices, then cabbage, the shredded cod and then the onion mixture (without olive oil), add the eggs cut into slices and then pour the olive oil over everything and bake at 200°C or 400°F until everything is hot.
Adapted from a Recipe by: entretachosesabores.blogspot.pt
Nutritional Facts (Per Serving)
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