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Seafood (Portuguese Cod casserole)


If you don't have a terracotta dish, use a oven proof dish

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  • 2 onions, thinly sliced
  • 2 T olive oil
  • 2 cloves garlic, finely chopped
  • 4 cups potatoes, peeled and thinly sliced on a mandolin
  • 3 plum tomatoes, sliced
  • 1/4 c oil-cured black olives, drained, pitted and finely chopped
  • 2 pounds fresh cod fillets
  • 1 cup chicken broth
  • salt and pepper



Step 1

1 soak terracotta dish for 15 minutes
2 in a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper Add garlic and continue cooking for 1 minute Set aside
3 remove terracoota dish from water
4 cover bottom of a dish with one quarter of the potato slices Add half the tomatoes and olives Season with salt and pepper Cover with another quarter of the potatoes Cover with onion and garlic mixture, Cover with another quarter of potatoes and then lay the fish on top Season with salt and pepper Cover with remaining potatoes, tomatoes and olives Add the broth Adjust seasoning
5 cover the dish and place it in the centre of the oven Turn oven on to 400F Bake until the potatoes are tender About 1 1/4 hour Let stand for 15 minutes and serve


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