Description
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 needs to soak for 24 hours.
Ingredients
- 2 pounds dried salted cod fish
- 4 Yukon Gold potatoes
- 3 tablespoons butter
- 2 yellow onions, thinly sliced
- 2 cloves garlic, chopped, divided
- ½ cup chopped fresh parsley, divided
- ¾ cup olive oil
- 1 ½ teaspoons red pepper flakes
- freshly ground pepper to taste
- 4 hard cooked eggs, chopped
- 10 pitted green olives
- 10 pitted black olives
Instructions
- Soak the dried salted cod in cold water for 24 hours
- changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod
- and boil for about 5 minutes
- or until fish flakes easily with a fork. Remove cod from water
- and save water for cooking potatoes. Remove skin and bones from the cod
- and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl
- stir together the olive oil
- 1 clove of garlic
- 1 tablespoon of parsley
- red pepper flakes
- and black pepper. Pour over the fish
- and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water
- and bring to a boil. Cook for 20 minutes
- or until tender. Drain under cool water
- peel and cut into 1/4 inch slices.
- While the potatoes are cooking
- melt the butter in a large skillet over medium heat. Add the onions
- and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8×11 inch baking dish. Cover with half of the cod
- then half of the onions. Repeat layers
- ending with onion.
- Bake for 15 minutes in the preheated oven
- until lightly browned. Before serving
- garnish the top with green and black olives
- and hard-cooked eggs. Sprinkle with remaining parsley.
Prep Time: 1 day
Cook Time: 1 hr
Total Time: 1 day
Servings: 8