This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod (aka bacalhau or bacalao) needs to soak for 24 hours.
Preparation Details
Prep Time: 1 day 1 hr
Cook Time: 1 hr
Total Time: 1 day 2 hrs
Servings: 8
Ingredients
- 2 pounds dried salted cod
- ¾ cup olive oil
- ½ cup chopped fresh parsley, divided
- 2 cloves garlic, chopped, divided
- 1 ½ teaspoons red pepper flakes
- freshly ground black pepper to taste
- 4 Yukon Gold potatoes
- 3 tablespoons unsalted butter
- 2 yellow onions, thinly sliced
- 10 pitted green olives
- 10 pitted black olives
- 4 hard-cooked eggs, chopped
Steps
- Soak dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add soaked cod; boil until flakes easily with a fork, about 5 minutes. Transfer cod to a cutting board; save water for cooking potatoes. Remove cod skin and bones then flake the meat into pieces using a fork; set aside in a large bowl.
- Whisk olive oil, 1 tablespoon parsley, 1 clove garlic, pepper flakes, and black pepper together in a small bowl; pour over cod and lightly toss to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×11-inch baking dish.
- Place potatoes in reserved pot salt cod cooking water; bring to a boil. Cook until tender, about 20 minutes. Drain under cool water, peel, and cut into 1/4-inch slices.
- While potatoes cook, melt butter in a large skillet over medium heat. Add onions; sauté until golden and caramelized. Stir in remaining 1 clove garlic; set aside.
- Layer 1/2 of the potatoes in the bottom of the prepared baking dish; cover with 1/2 of the cod, then 1/2 of the onions. Repeat layers, ending with onions.
- Bake in the preheated oven until lightly browned, about 15 minutes. Garnish with olives and hard-cooked eggs; sprinkle with remaining 7 tablespoons parsley.
