If you’re trying to cut back on meat, this is one tasty and filling meal to make for a weekend family gathering or just for those at home – I say weekend because it does take some time to prep and cook (about 1.5 hours), but it is totally worth it!
If the ‘Codfish’ didn’t give it away… this dish is inspired by Portuguese cuisine, and many consider this a traditional Portuguese dish. Preparation is somewhat comparable to making a lasagna: cook ingredients + layer in a baking dish + cook again in the oven, and voila.
Tips:
Slice veggies with a somewhat consistent thickness, helps with even cooking
Using salted cod is ideal – leaving it in water (and changing the water ~2 times a day) for about 2 days, is important, this removes excess salt that was applied to preserve it. (I initially avoided cod dishes because of this, but I promise, once you try it you will see how easy it is. Simply consider when you may want to make a cod dish and leave it in water two days prior.)
Salted cod has more flavor than fresh cod
The main component to make this dish taste great is the sauce made in the frying pan
Carrots were incorporated here with the potatoes, but feel free to create your own version with veggies of your choice!
Pairs well with a glass of white wine - perhaps a Chardonnay or Pinot Grigio
Main Ingredients
1 small salted cod (cut into ~5 pieces and previously soaked in water)
~6 medium potatoes (cut in rounds as pictured)
~4 carrots (cut in rounds)
~2 medium onions
~2 garlic cloves
~1-2 sweet peppers
~handful of cherry tomatoes (optional)
~6 eggs
Herbs for seasoning of your choice (pepper, roasted garlic and red pepper flakes, paprika)
Salt to taste
Olive oil (generous amount)
Guide to cooking:
Set aside a frying pan with a cover and large pot – the idea will be to boil the potatoes, carrots, eggs, and cod in the pot while at the same time making the sauce in the frying pan.
Prep the veggies as in Picture 1
Once the veggies are cut up, set the frying pan on low heat with olive oil, 2 minutes later add the onion and garlic and saute covered on low, as in Picture 2
Add water to the large pot (just over half way full), add salt, and set to a boil; once boiling, add potatoes, carrots, and eggs and cook on medium heat for about 15 minutes
Add the cherry tomatoes, sweet peppers and seasoning to the frying pan (Picture 4), keep on low heat covered to continue sauteing, add olive oil if necessary (keep in mind, this will be the sauce)
After boiling the potatoes and other ingredient for 15 minutes, add the cod and cook all together an additional 5-10 minutes
Use a fork to check on the potatoes and cod to see how well cooked they are, they don’t need to be well done, because they will continue to cook in the oven.
Pour the large pot, into a strainer if preferred, to remove water and let potatoes, carrots, eggs and cod cool down.
Set oven to roast at 375°F
Transfer cod pieces to the baking dish, spacing them out, pour some of the onion/sweet pepper sauce over the cod (Picture 5)
Layer the potatoes and carrots around and on top of the cod. Once full, pour all the sauce from the frying pan evenly over the potatoes, carrots, and cod. Add additional olive oil if needed (Picture 6)
Set aside the eggs for the end - peel them while main dish is in the oven.
Move baking dish into the oven on the middle rack and roast for 30 minutes covered with aluminum foil
After 30 minutes remove foil and cook additional 10-15 minutes uncovered
Remove from the oven and let it stand, slice the eggs and add to the dish (Picture 7)
Optional: add olives to the top of the dish as well – this is a nice to have, it will make it even more traditional!
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