Salted Codfish – A Brazilian Easter Favorite

Today’s featured recipe comes to us from Regina at Molly Mel.  Regina regularly submits Brazilian recipes for us to sample, but today she has chosen a Portuguese dish that is often served at Easter time – Bacalhoada  – more commonly known as Salted Codfish casserole.

Salted Codfish casserole from mollymel.blogspot.com

Salted Codfish Casserole Recipe.

 

This dish is served in both Brazil and Portugal.

My husband is English and he loves Cod, so I am always on the lookout for new and interesting ways to prepare the dish.  Regina says that salted codfish isn’t an item that is  easily-found in the supermarket, and is quite expensive if you do find it. That is why the dish is served for a special occasion like Easter.

ingredients for salted codfish

Photo credit Molly Mel

With a good quality fish and fresh ingredients like this, the recipe can’t help but be delicious!

Salted codfish casseroleOne of the keys to making this dish well is to soak the salted codfish for 24 hours to remove the salt. I have given you the basic recipe below, but Regina has great details on her website for the total preparation of it.  All photos are courtesy of Molly Mel.  See more of Regina’s Brazilian recipes here.

Yield: 6

Salted Codfish - A Portuguese Easter Favorite

Salted Codfish - A Portuguese Easter Favorite
Today's featured recipe comes to us from Regina at Molly Mel.  Regina regularly submits Brazilian recipes for us to sample, but today she has chosen a Portuguese dish that is often served at Easter time - Bacalhoada  - more commonly known as Salted Codfish casserole.
Prep Time 1 days
Cook Time 30 minutes
Total Time 1 days 30 minutes

Ingredients

  • 1 1/2 pounds of cod, salted, boned and skinned
  • 2 pounds of potatoes
  • 1 can of black olives
  • 1/2 pound of sweet Campari tomatoes
  • 1/2 onions
  • 2 cloves of garlic
  • 1 tbsp parsley
  • 1/2 cup sweet peppers, red, orange and green
  • dash black pepper
  • 3 tbsp olive oil

Instructions

  1. Soak the codfish in water for about 24 hours, changing the water at least 5 times to get rid of the salt. Drain well and pat it dry. Cut the fish into 2" square chunks. Taste for saltiness, and set aside.
  2. Make a homemade tomato sauce by skinning the tomatoes in hot water and cutting them into small pieces. Place 2-3 Tbsp olive oil in a saucepan and add the onions garlic and peppers. Season with the black pepper and add the olives.
  3. Preheat the oven to 350ºF. Peel and slice the potatoes and cook them until tender.
  4. Coat the bottom of a baking dish with olive oil. Layer the dish with potatoes, tomato sauce, codfish, and olive oil. Repeat with a second layer of all.
  5. Bake uncovered for 30 minutes until the fish has started to flake. Serve with white rice.

Notes

See more details of the preparation of this dish on Molly Mel.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 348 Total Fat 8g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 62mg Sodium 113mg Carbohydrates 39g Fiber 5g Sugar 6g Protein 31g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
 

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