Return to Content

Gabe Coutinho's Salt Cod Casserole

by in Jul 2004

Total Time: 35

Yield: 6 to 8 servings

This version of salt cod casserole is a traditional New England favorite. Make it for your next holiday party!

Ingredients:

  • 1-1/2 pounds boneless salt cod
  • 2-1/2 pounds potatoes, peeled and chunked
  • 3 or 4 whole onions, sliced into thin rounds
  • 3 cloves garlic, chopped fine
  • 1/4 cup plus 1 cup olive oil (preferably a fragrant Portuguese oil)
  • 1 cup chopped parsley, divided
  • 1 can chickpeas
  • 36 black olives (preferably Portuguese unpitted variety)
  • 6 eggs, hard-cooked, peeled, and sliced
  • Salt and pepper, to taste

Instructions:

Immerse salt cod in cold water; let sit in refrigerator 1 to 2 days, rinsing frequently (in testing, we found that a 24-hour soak was adequate if the water was changed four times). In a stockpot, cover potatoes with water and bring to a boil, then add fish. Simmer 10 to 12 minutes, until potatoes are not quite fully cooked. Separate cod and potatoes; set aside.

Preheat oven to 350 degrees. In a large skillet, sauté onions and garlic in 2 tablespoons olive oil until browned. Add 1/2 cup parsley and cook until soft. Remove from skillet and set aside. Next, add another 2 tablespoons olive oil to the skillet and brown potatoes (you may need to do this in batches). Lay the browned potatoes in the bottom of a covered casserole dish. Break cod into small chunks, removing any skin, and place on top of potatoes. Spread the onion, garlic, and parsley mixture over the cod. Top with chickpeas, then olives. Pour 1 cup olive oil over casserole. Bake, covered, 30 to 35 minutes, until the olive oil simmers. Remove pan and spread sliced eggs on top. Sprinkle lightly with salt and pepper and bake 10 minutes longer. Garnish with remaining 1/2 cup parsley and serve.

Additional Notes:

You also will need soaking time for the cod.

Updated Tuesday, July 6th, 2004
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Gabe Coutinho’s Salt Cod Casserole

  1. Anonymous August 28, 2004 at 9:27 am #

    What can I say? EXCELENT!!

  2. Anonymous October 1, 2004 at 11:33 am #

    Portuguese food is some of the hardest to find in the US. When I’m in P’town or the Ironbound District of Newark I make it a point to buy fresh and canned, but sometimes you gotta make your own. This recipe was wonderful, fast, delicious and (literally) drenched in flavor!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order