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Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)
Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)
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Prep Time:
25 minutes
Cook Time:
33 minutes
Total Time:
1558 minutes
Portuguese-style baked salt cod with layers of potatoes and tomatoes, topped with olives and parsley for a flavorful one-dish dinner.
Ingredients:
  • 2 pounds salted cod fish
  • 2 lemons, juiced
  • 1 pound potatoes, cut into thick slices
  • 2 large onions, cut into 8 wedges
  • 3 tomatoes, cut into 8 wedges
  • 2 fresh bay leaves
  • 0.25 cup chopped black olives
  • 2 tablespoons chopped parsley, or to taste
Instructions:
  • Place the cod in a spacious bowl of water in the fridge for a day, refreshing the water 4 times to reduce saltiness.
  • Remove excess water from the cod and mix in the refreshing tang of lemon juice and a sprinkle of salt. Allow the flavors to meld in the fridge for approximately 1 hour.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Layer cod, potatoes, onions, and tomatoes in a sizeable baking dish. Top with bay leaves, then drizzle with olive oil and season generously with salt.
  • Roast in the preheated oven until the potatoes are tender and the cod flakes easily with a fork, around 30 minutes. Sprinkle with olives and parsley and bake for an additional 3 minutes until everything is heated through.

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