Portuguese Cod Casserole

Name: Portuguese Cod Casserole
Ingredients: 2 onions, thinly sliced; 2 tablespoons olive oil; 2 garlic cloves, finely chopped; 4 cups potatoes, peeled and thinly sliced on a mandolin; 3 plum tomatoes, sliced (Roma potatoes work well); 1/4 cup oil-cured black olive, drained, pitted and finely chopped; 2 lbs cod fish fillets, fresh; 1 cup chicken broth; salt and pepper

9 ingredients

10 steps

Ingredients

2 onions, thinly sliced
2 tablespoons olive oil
2 garlic cloves, finely chopped
4 cups potatoes, peeled and thinly sliced on a mandolin
3 plum tomatoes, sliced (Roma potatoes work well)
1/4 cup oil-cured black olive, drained, pitted and finely chopped
2 lbs cod fish fillets, fresh
1 cup chicken broth
salt and pepper

Directions

1

Soak a 3-litre (3-quart) terracotta baking dish and its cover in water for about 15 minutes. If you are not using a terracotta dish, preheat the oven to 200°C (400°F) with the rack in the middle position (see note).
2

In a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Set aside.
3

Remove the terracotta dish and cover from the water.
4

Cover the bottom of the dish with one quarter of the potato slices.
5

Add half the tomatoes and olives. Season with salt and pepper.
6

Cover with another quarter of the potatoes. Cover with the onion and garlic mixture.
7

Cover with another quarter of the potatoes, and then lay the fish on top. Season with salt and pepper. Cover with the remaining potatoes, tomatoes and olives.
8

Add the broth. Adjust the seasoning.
9

Cover the dish and place it in the centre of the oven. Turn the oven on to 200°C (400°F). Bake until the potatoes are tender, about 1 1/4 hours. Let stand for 15 minutes and serve.
10

*Note: If you do not have a terracotta dish, you can use any ovenproof covered baking dish. In that case, preheat the oven and reduce the cooking time to about 1 hour.