Cod Casserole Recipe | Traditional Portuguese Recipe

INGREDIENTS:

• 3 cod fillets
• 70 ml of olive oil
• 1 onion
• 3 cloves of garlic
• 1 bay leaf
• 1 tomato
• 1/2 red pepper
• 1 tsp sweet pepper
• 1 tsp pepper (tea)
• 1 tsp of salt
• 100 ml tomato pulp
• 100 ml of white wine
• chopped parsley
• 50 ml cod water
• 1 kg of potatoes
• 50 g of lean butter
• 200 ml skimmed milk
• 1 tsp nutmeg (tea)
• 1 egg
• black olives q.s.

PREPARATION:

Place the cod in a pan with water seasoned with salt. Bring to a boil over high heat. When it starts to boil, reduce heat to medium low and let it cook for around 8 to 10 minutes. When cooked, remove the cod to a plate and let it cool. Remove the skin and bones and flake with a fork.

In a pan, add the onion in half moons, and the sliced garlic and olive oil. Stir and sauté over low heat until the onion turns golden. Add the bay leaf, chopped tomato and red pepper strips. Season with salt, paprika and black pepper. Drizzle with tomato pulp and white wine, let it braise for 10 minutes. Add the shredded cod and chopped parsley and the cod water. Mix everything and let it cook over low heat for about 2 to 8 minutes. Turn off the heat.

Peel, wash the potatoes and cut them into pieces. Place them in a pan with water seasoned with salt and boil over high heat. When it starts to boil, reduce heat to medium and cook the potatoes for around 20 to 25 minutes. When the potatoes are cooked, remove the pan from the heat and drain the water. Mash the potatoes with a potato masher.

Season with margarine, nutmeg, pepper and milk. Stir with a wooden spoon and return to low heat. When it starts to bubble, turn off the heat.

Preheat the oven to 180ºC.

In a baking dish, greased with butter, place in layers: part of the purée, the cod mixture and cover with the purée.

Brush with beaten egg yolks and decorate with black olives and bake for 20 - 25 minutes until golden.

Can be served with sautéed greens.