Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Salt cod

  2. 1/2 cup 118ml Olive oil - plus

  3. 1 teaspoon 5ml Olive oil

  4. 2 cups 125g / 4.4oz Thinly-sliced onions

  5. 1 tablespoon 15ml Chopped garlic

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 2 lbs 908g / 32oz White potatoes - sliced

  9. 1/4" thick, and cooked until tender

  10. 4 Hard-boiled eggs

  11. 8 Black olives

  12. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside.

  2. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil.

  3. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden.

  4. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.


Send feedback