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.

Portuguese Cod Fish Casserole

cod fish

potatoes,

onions,

olive oil

garlic,

parsley

red pepper flakes

paprika

tomato sauce

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.


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.


My husband and I really like this recipie. We used fresh Cod filets instead of the salted cod and it comes out very good.

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!

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.

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.

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.

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.

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.

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.

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!:)

portuguese cod fish casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 6

Cost: $4.59 /serving

Author : John J. Pacheco

Ingredients

Instructions

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