Nero Wolfe's Bacalhau (Portuguese Salt Cod)

Submitted by nighthawk717

Portuguese bacalhau casserole with salt cod, potatoes, and onions layered and baked with bread crumbs, garnished with olives, hard-boiled eggs, and fresh parsley.

YIELD

4 servings

PREP

24 hrs

COOK

1 hrs

READY

1 days

Bacalhau is salt cod, and it’s a cornerstone of Portuguese cooking. This version layers flaked cod with sliced potatoes and buttery sautéed onions in a casserole, topped with bread crumbs and baked until golden. The garnish of olives, hard-boiled eggs, and fresh parsley makes it look as impressive as it tastes.

The 24-hour soak is where the recipe really begins. You’re rehydrating the dried cod and drawing out excess salt, changing the water two or three times to keep the process moving. Skip this step or cut it short and you’ll end up with fish that’s still tough and too salty to enjoy.

After soaking, the cod gets a gentle simmer until tender, then you flake it into big pieces by hand. Those large flakes hold up during the layering and give you satisfying chunks of fish in every forkful rather than a mushy paste.

Wine vinegar and olive oil served on the side in cruets is the traditional finishing touch. Each person drizzles their own plate, which keeps the casserole from getting soggy during baking.

Kitchen Tips

Change the soaking water at least 2 to 3 times over the 24 hours. Each change pulls more salt out and speeds up rehydration.
Slice the potatoes thin (about ¼ inch) so they cook through in the 15-minute bake time.
Use a mix of green and black olives for the garnish. The contrast in flavor and color makes the presentation pop.

Variations

Add a layer of roasted red peppers between the cod and potatoes for sweetness and color.
Swap the bread crumbs for crushed crackers for extra crunch.
Drizzle with a garlic-infused olive oil instead of plain for a more aromatic finish.

Ingredients

1 ½

POUNDS COD FISH
up to 2 lbs, soaked*

LARGE ONIONS
sliced

TABLESPOONS BUTTER

CLOVE GARLIC
minced

LARGE POTATOES

TABLESPOONS BREAD CRUMBS

EACH GREEN OLIVES
pitted *

EACH BLACK OLIVES *

LARGE EGGS
hard-cooked

CUP PARSLEY LEAVES
fresh, chopped

WHITE WINE VINEGAR
to taste *

OLIVE OIL
to taste *

BLACK PEPPER
fresh, to taste *

Directions

NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover.

Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender.

Drain; remove skin and bones. Flake the meat with a fork into large pieces.

Sauté the onions in 3 tablespoons of butter until they are tender and golden in color.

Add the garlic. Boil the unpeeled potatoes in salted water.

When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into ¼ inch pieces.

Preheat the oven to 350 deg. F. Grease a 1½-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions.

Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer.

Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish.

* not incl. in nutrient facts

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