An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
1 day
total:
1 day
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.

  • Bake in preheated oven for 45 minutes, or until potatoes are tender.

Nutrition Facts

953 calories; protein 101g 202% DV; carbohydrates 63.8g 21% DV; fat 31.1g 48% DV; cholesterol 230mg 77% DV; sodium 10692.9mg 428% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2005
My husband and I really like this recipie. We used fresh Cod filets instead of the salted cod and it comes out very good. Read More
(50)

Most helpful critical review

Rating: 3 stars
02/09/2004
This is a very good recipe---we had friends from Norway who prepared this for us recently and we loved it. However the cooked it on the stove top at medium heat for about and hour and I preferred this method as it made more of a fish stew than the casserole method listed here. We ladled it out on to thick slices of sourdough bread and it was fabulous. Read More
(31)
61 Ratings
  • 5 star values: 32
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/09/2005
My husband and I really like this recipie. We used fresh Cod filets instead of the salted cod and it comes out very good. Read More
(50)
Rating: 5 stars
11/25/2007
Love this recipe and make it quite often. My family in Portugal makes this recipe in a saucepan instead of in the oven but the taste is the same. We call it "Bacalhau a Sevilhana". Delicious! Read More
(48)
Rating: 3 stars
02/09/2004
This is a very good recipe---we had friends from Norway who prepared this for us recently and we loved it. However the cooked it on the stove top at medium heat for about and hour and I preferred this method as it made more of a fish stew than the casserole method listed here. We ladled it out on to thick slices of sourdough bread and it was fabulous. Read More
(31)
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Rating: 4 stars
10/13/2003
This is excellent - I could not find salted cod - I used fresh and steamed it until tender. I also found that if you saute the onions first it is better. Easy and my whole family loved it. Read More
(19)
Rating: 5 stars
11/03/2005
Incredible!!!! VERY TASTY! I did not use salted cod fish because I did not have any. Instead I salted the fish after adding it to the casserole. I also added 2 medium onions and that was perfect. I left out the red pepper flakes and instead replaced them with additional paprika. The result incredible! My husband and I do not care for a "fishy" taste so this was PERFECT! I highly reccomend this dish! Definately a keeper! Thanks VERY much for sharing. Read More
(17)
Rating: 5 stars
08/10/2009
My husband and my daughters absolutely loved this dish. I used fresh cod instead of the salted but other than that I followed the recipe. Read More
(14)
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Rating: 5 stars
09/26/2003
This is very good. My mom and vavo make this all the time we serve it with Portuguese corn bread. Living in the city in MASS where just down the street is the Portuguese District area I know my Portuguese food. Read More
(13)
Rating: 4 stars
04/06/2007
This recipe is delicious! I read some people complaining about the lack of salt. It happens because the salted cod fish we buy in USA is not too salt like the original Portuguese one. So instead of soaking it for 24 hours try to soak for about 8 to 12 hours and after that time put it in boil water for 5 minutes before use the fish in the recipe. Read More
(12)
Rating: 5 stars
10/23/2003
This dish is spectacular! I was not a huge fish fan until having this dish aka. "Balcalhau". This dish is loaded with flavor and the smell is awesome. I like using "Frank's Red Hot" (it's not as hot as Tobasco) sauce in place of the chili peppers and sliced fresh tomatoes in place of the paste. The flavors flow throughout the casserole really well. Try it with some Portuguese style corn bread....to die for!:) Read More
(10)