Codfish and Potato Casserole
This is a traditional Portuguese dish, but even more specifically from Porto. This recipe owes its name to its creator José Valentim who was the owner of a restaurant in Porto in the 1940s. Here is the dish that so many love.
- 1 pound salted cod (bacalhau)
- 4 cups milk
- 2 medium-sized onions, sliced
- 4 tablespoons of olive oil
- 1 bay leaf
- 1/2 cup mayonnaise
- mashed potatoes from 1 1/2 pounds of potatoes
- black olives
- salt and pepper to taste
- Soak the cod well for at least 2 days with 3 water changes and cut it into large chunks.
- Add milk to a sauce pan and cook the cod with milk till cod begins to flake apart.
- Meanwhile chop the onions and pan fry them in olive oil.
- The onions should cook slow and long. Onions should be kept soft and white and not allowed to brown.
- When the cod is ready drain it and put in casserole dish or in individual serving size dishes.
- Place the onions on the cod and spread mayonnaise over onions and cod.
- Add mashed potatoes on top. Bake at 350 for about 20 minutes or until the mayonnaise is golden brown.
- Garnish with the black olives.