Portuguese Cod and Salted Cod Casserole

Name: Portuguese Cod and Salted Cod Casserole
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Yield: 6 portions
Cuisine: Portuguese
Ingredients: 500 g fresh cod fillets (boneless); 250 g salted cod (soaked overnight); 2 onions (sliced); 3 cloves garlic (minced); 800 g ripe tomatoes (chopped); 1/2 cup olive oil; 1 tsp paprika; 1 tsp dried oregano; 1 tsp salt (to taste); 1/2 tsp black pepper (freshly ground); 1/4 cup breadcrumbs (for topping); 2 tbsp parsley (chopped, for garnish)

100 min 6 portions Medium

All Recipes

A flavourful casserole combining fresh cod and salted cod in a rich Portuguese-style tomato sauce.

Prep

30 min

Cook

60 min

Total

100 min

Servings

Difficulty

Medium

The Portuguese Cod and Salted Cod Casserole is a vibrant dish that marries the flavours of the ocean with rich, aromatic ingredients. It is a staple in Portuguese cuisine, known for its comforting blend of fish, tomatoes, onions, and spices. This dish showcases the unique combination of fresh cod and salted cod, offering a delightful contrast in textures and flavours. The salted cod, or 'bacalhau', is a beloved ingredient in Portuguese cooking, and when paired with fresh cod, it creates a harmonious balance that's both hearty and satisfying.

Ingredients

Servings

Fish

Sauce

For Baking

Instructions

Prepare the salted cod

Soak the salted cod in cold water overnight, changing the water several times to remove excess salt.

Pro tip: Rinse the cod thoroughly after soaking.

Cook the sauce

In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Add tomatoes, paprika, oregano, salt, and pepper. Cook for 15 minutes until the sauce thickens.

Pro tip: Use fresh, ripe tomatoes for the best flavour.

Preheat the oven

Preheat your oven to 180°C (350°F).

Combine fish and sauce

In a baking dish, layer fresh cod and soaked salted cod. Pour the tomato sauce over the fish, ensuring it is well covered.

Pro tip: Cut the fish into even pieces for uniform cooking.

Bake the casserole

Sprinkle breadcrumbs over the top. Bake in the preheated oven for 40 minutes until the fish is cooked through and the top is golden brown.

Pro tip: The internal temperature of the fish should reach 145°F (63°C).

Rest and serve

Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley.

Pro tip: Resting allows the flavours to meld together.

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Tips & Tricks

<ul><li>Soak salted cod overnight to remove excess salt.</li><li>Use fresh ripe tomatoes for the best flavour.</li><li>Ensure cod is cooked to an internal temperature of 145°F (63°C).</li><li>Let the casserole rest before serving for flavours to meld.</li></ul>

Serving Suggestions

Serve this casserole with a side of crusty bread to soak up the delicious sauce. Pair it with a light green salad or roasted vegetables to complement the robust flavours of the dish. To make ahead, prepare the casserole but do not bake it until just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

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