Bacalhau De Molho Fofo (Portuguese)(Codfish Casserole)
A rich Portuguese codfish casserole with layers of seasoned fish, potatoes, olives, and eggs, finished with hot olive oil, offering a savory and comforting taste for seafood lovers.
Ingredients
Instructions
- Soak the codfish overnight in cold water to reduce the salt.
- Peel potatoes and cut them into thick slices.
- Boil the codfish, potatoes, and eggs in separate pots.
- Peel the eggs, then separate whites and yolks; cut whites into thin rings.
- Mash the yolks with a fork, adding salt and pepper to taste.
- In a deep casserole dish, create layers: first with 1/2 of the codfish in bite-sized pieces, then 1/2 of the sliced potatoes, 1/2 of the finely chopped parsley, and 1/2 of the black olives. Repeat to make two layers of each.
- Top the casserole with slices of hard-boiled egg whites.
- In a 2-quart pot, heat 2 cups of olive oil until very hot.
- Pour the mashed egg yolks into the hot oil; it will bubble up rapidly.
- Have the casserole dish ready next to the stove.
- Immediately pour the hot olive oil mixture over the layered casserole.
- The dish is now ready to eat and can also be enjoyed as a leftover.
- Optionally, add a little olive oil before warming if needed.
Tips & Substitutions
For a milder flavor, soak the codfish for longer than the recommended overnight period. You can substitute the black olives with green olives or capers if desired. If you prefer a creamier texture, consider adding a layer of béchamel sauce between the potato and cod layers. Ensure to use fresh, high-quality potatoes for the best texture. This dish pairs beautifully with Mellow Melon Cooler.
Serving Suggestions
Serve Bacalhau De Molho Fofo hot, garnished with additional fresh parsley for color. This dish is rich and filling, making it perfect on its own or alongside a light salad. Consider pairing it with crusty bread or a refreshing side of Spanish Cauliflower to balance the flavors. It’s also an excellent option for meal prep, as the flavors develop beautifully over time.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F until heated through, about 20-25 minutes. If the dish appears dry, drizzle a little olive oil on top before warming. Avoid reheating in the microwave to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bacalhau De Molho Fofo (Portuguese)(Codfish Casserole) contains roughly 788 calories, with 20g protein, 110g carbohydrates, and 34g fat. It is an excellent source of iron (125% of the Daily Value), potassium (63% of the Daily Value), and vitamin C (63% of the Daily Value). Note that it is relatively high in sodium, at 466mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cod instead of salted cod for this recipe?
Yes, you can use fresh cod, but be aware that the flavor will be different. If you choose fresh cod, you won't need to soak it overnight. Just prepare it similarly by cooking and layering it in the casserole.
What can I substitute for parsley if I don’t have any?
If you don’t have parsley, fresh cilantro can be a good alternative for a different flavor profile. Alternatively, you can use dried herbs like thyme or oregano, but use them sparingly as dried herbs are more potent.
How can I make this dish vegetarian-friendly?
To make a vegetarian version of Bacalhau De Molho Fofo, you can replace the cod with a hearty vegetable like eggplant or use chickpeas for protein. Adjust the seasoning to enhance flavor, and follow the same layering process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).