Salt Cod Casserole

    (50)
    1 day 1 hour 5 minutes

    If you can find salted cod (baccala) this Portuguese recipe makes an excellent casserole. You must soak the salted cod over night and change the water at least twice.


    39 people made this

    Ingredients
    Serves: 12 

    • 900g salted cod fish (baccala)
    • 5 large potatoes, peeled and sliced
    • 3 large onions, sliced
    • 3/4 cup (180ml) olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh parsley
    • 1 1/2 teaspoons chilli flakes
    • 1 teaspoon paprika
    • 3 tablespoons tomato puree

    Directions
    Preparation:20min  ›  Cook:45min  ›  Extra time:1day soaking  ›  Ready in:1day1hour5min 

    1. 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.
    2. Preheat oven to 190 degrees C.
    3. In an 20x30cm 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, chilli flakes, paprika and tomato puree. Pour evenly over casserole.
    4. Bake in preheated oven for 45 minutes, or until potatoes are tender.
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    Reviews and Ratings
    Global Ratings:
    (50)

    Reviews in English (39)

    by
    48

    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!  -  25 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    48

    My husband and I really like this recipie. We used fresh Cod filets instead of the salted cod and it comes out very good.  -  09 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    30

    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.  -  06 Mar 2003  (Review from Allrecipes USA and Canada)

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