{"id":8166,"date":"2022-02-11T09:55:13","date_gmt":"2022-02-11T16:55:13","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8166"},"modified":"2023-01-23T11:16:51","modified_gmt":"2023-01-23T18:16:51","slug":"portuguese-salt-cod-casserole-bacalhau-a-portuguesa","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/02\/11\/portuguese-salt-cod-casserole-bacalhau-a-portuguesa\/","title":{"rendered":"Portuguese Salt Cod Casserole (Bacalhau a Portuguesa)"},"content":{"rendered":"<p>Portuguese salt cod casserole, aka Bacalhau a Portuguesa, is far more flavorful than the tuna-based ones we&#8217;re used to in the United States.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Portuguese Salt Cod Casserole Ingredients<\/h3>\n<ul>\n<li>2 pounds <a href=\"https:\/\/www.seafood-harvest.com\/?s=salt+cod\">desalinated<\/a> salt cod<\/li>\n<li>\u00be cup olive oil<\/li>\n<li>2 cloves garlic, chopped, divided<\/li>\n<li>\u00bd cup chopped fresh parsley, divided<\/li>\n<li>1\u2009\u00bd teaspoons red pepper flakes<\/li>\n<li>Freshly ground pepper to taste<\/li>\n<li>4 Yukon Gold potatoes, peeled and cut into \u00bc-inch slices.<\/li>\n<li>3 tablespoons butter<\/li>\n<li>2 yellow onions, thinly sliced<\/li>\n<li>4 hard cooked eggs, chopped<\/li>\n<li>10 pitted green olives<\/li>\n<li>10 pitted black olives<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Bring a large pot of water to a boil. Add the cod and boil for about 5 minutes, or until the fish flakes easily. Remove the cod from the water; reserve the water for cooking the potatoes. Using a fork, flake the meat into pieces. Set the cleaned cod aside in a large bowl.<\/li>\n<li>In a small bowl, mix together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour the mixture over the cod and toss lightly to coat.<\/li>\n<li>Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender.<\/li>\n<li>While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.<\/li>\n<li>In a greased 8 x 11-inch baking dish, layer half of the potato slices in the bottom. Cover with half of the cod, then half of the onions. Repeat the layers, ending with onion.<\/li>\n<li>Bake uncovered for 15 minutes or until lightly browned. Garnish the top with the green and black olives and the hard-cooked eggs. Sprinkle with remaining parsley and serve.<\/li>\n<\/ol>\n<p>Yield: 8 servings<\/p>\n<p><strong>Photograph by Jessica Spengler.\u00a0 This file is licensed under the <\/strong><strong>Creative Commons Attribution 2.0 Generic license via <a href=\"https:\/\/commons.wikimedia.org\/wiki\/Main_Page\">Wikimedia<\/a><\/strong><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Portuguese salt cod casserole, aka Bacalhau a Portuguesa, is far more flavorful than the tuna-based ones we&#8217;re used to in the United States.<\/p>\n","protected":false},"author":5,"featured_media":8167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[913,916,912,914,915],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8166"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8166"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8166\/revisions"}],"predecessor-version":[{"id":8169,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8166\/revisions\/8169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8167"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}