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Portuguese Cod Fish Casserole image

Make and share this Portuguese Cod Fish Casserole recipe from Food.com.

Provided by Chef Gorete

Categories     Portuguese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

8 cups potatoes, peeled & quartered
3 whole garlic cloves
6 cups salt cod fish, cooked and shredded
6 large hard-boiled eggs, quartered
1 cup green olives
2 onions, halved
3 garlic cloves, smashed
3/4 cup olive oil
3/4 cup white wine
1 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon garlic powder
2 tablespoons ketchup
1 teaspoon piri piri hot sauce (to taste)
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper
parsley, chopped (to decorate) (optional)


  • Preheat the oven to 350°F.
  • Cut the potatoes into quarters and boil in salted water with 3 whole garlic cloves, just until tender (do not overcook). Drain and place in a large bowl. Rinse the olives, then add to the bowl with the potatoes.
  • Shred the cooked cod fish into bite sized pieces, then add to the bowl.
  • Heat the oil in a small pan, add the onions and garlic and simmer for 5 minutes. Remove from the heat then let sit for 5 minutes. Remove the onions and garlic and discard.
  • Add all of the spices and the wine to the oil and simmer for 5 minutes. Taste and adjust any seasonings if needed. Pour into the bowl, then gently toss everything to combine.
  • Pour the mixture into the casserole and then decorate the top with the boiled eggs.
  • Cover the dish with foil paper, then bake for approximately 30 minutes, or just until the casserole is hot.
  • Sprinkle the chopped parsley just before serving if desired, and serve with extra piri piri hot sauce on the side.
  • Note: Prepare the salted cod fish by soaking it in water in a pot in the fridge for 24 hours, changing the water twice. Drain the fish, then fill the pot with fresh water. Bring the water to a boil, then reduce the temperature and simmer for 10 minutes. Drain the water then shred the fish once cooled.

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