Codfish-Potato Casserole (Bacalhau A Gomes De Sa)
Author: Kitchens
  • 2 pounds dried salt cod; see * Note
  • 6 Tablespoon olive oil; plus more
  • 2 large onions; sliced
  • 4 cloves garlic; minced
  • nutmeg, to taste
  • freshly-ground white pepper, to taste
  • 4 boiling potatoes; boiled, cooled,
  • peeled, and cut 1/4" slices
  • 8 hard-boiled eggs; halved, for garnish
  • Portuguese olives; for garnish
  • chopped parsley; for garnish
  1. * Note: Look for dried salt cod in the deli section of well-stocked supermarkets, as well as Italian, Latino and Greek markets.
  2. Rinse 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. Pour off water, refill pot with clean water and boil cod until it flakes easily with fork, 8 to 10 minutes, depending on thickness.
  3. Heat 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.
  4. Drain 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 13- by 9-inch oven-proof casserole dish. Top with potato slices.
  5. Lightly 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.
  6. To 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.
Please note that the preparation of this dish and other salted cod dishes can result in a very fishy odor in your home. Cook this with the windows open.

This recipe yields 6 to 8 servings.

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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