Nero Wolfe’s Bacalhau (Portugese Salt Cod)

This classic Portuguese-inspired dish, famously enjoyed by Nero Wolfe, features tender salt cod layered with buttery onions, sliced potatoes, and a medley of green and black olives. The savory richness of the cod is balanced by the creamy texture of the potatoes and the briny pop of the olives. Finished with hard-cooked eggs and fresh parsley, it offers a comforting, hearty meal that feels both rustic and elegant. Ideal for a family dinner or a special occasion, this baked casserole brings together simple, high-quality ingredients to create a deeply satisfying and aromatic experience. Serve it with a side of wine vinegar and oil for an authentic touch.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 647.7

Description

This classic Portuguese-inspired dish, famously enjoyed by Nero Wolfe, features tender salt cod layered with buttery onions, sliced potatoes, and a medley of green and black olives. The savory richness of the cod is balanced by the creamy texture of the potatoes and the briny pop of the olives. Finished with hard-cooked eggs and fresh parsley, it offers a comforting, hearty meal that feels both rustic and elegant. Ideal for a family dinner or a special occasion, this baked casserole brings together simple, high-quality ingredients to create a deeply satisfying and aromatic experience. Serve it with a side of wine vinegar and oil for an authentic touch.

Ingredients

1 1/2 lbs soaked dried cod *
2 lg Onions, sliced
6 tablespoon Butter
1 cloves Garlic, minced
3 lg Potatoes
2 tablespoon Bread crumbs
10 Pitted Green olives
10 Black Olives
4 Hard-cooked eggs
1/2 cup Chopped fresh parsley
2 tbsp Wine vinegar
2 tbsp Olive oil
1 tsp Fresh ground black pepper

Directions

1
Soak the dried cod in cold water for 24 hours, changing the water two or three times, until completely moistened.
2
Drain the cod and place it in a saucepan with enough cold water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes until tender.
3
Drain the cod, remove skin and bones, and flake the meat into large pieces with a fork.
4
Melt 3 tablespoons of butter in a skillet over medium heat. Saut sliced onions until tender and golden, then add minced garlic and cook for 1 minute.
5
Boil unpeeled potatoes in salted water for about 20 minutes until tender. Drain, rinse under cold water, peel, and slice into 1/4-inch pieces.
6
Preheat the oven to 350F (175C).
7
Grease a 1.5-quart casserole dish with the remaining 3 tablespoons of butter.
8
Arrange a layer of half the potatoes in the bottom of the dish, followed by half the cod, then half the sauted onions. Sprinkle with a little black pepper.
9
Repeat the layering with the remaining potatoes, cod, and onions. Sprinkle bread crumbs over the top layer.
10
Bake for 15 minutes, or until heated through and lightly browned.
11
Garnish the top with sliced green and black olives and hard-cooked eggs. Sprinkle with chopped fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 647.7kcal

% Daily Value *
Total Fat 31.8g49%
Saturated Fat 14.9g75%
Cholesterol 437.1mg146%
Sodium 358.9mg15%
Total Carbohydrate 69.0g23%
Dietary Fiber 21.8g88%
Sugars 22.4g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly.

Serve with wine vinegar and olive oil in cruets, and additional black pepper in a small dish on the side.

Keywords: bacalhau, portuguese, salt cod, casserole, potatoes, onions, olives, eggs, garlic, butter, baked fish, layered dish, comfort food, dinner, seafood, herbs, parsley, traditional, hearty, savory

Read it online: https://www.chefs-mate.com/recipe/nero-wolfes-bacalhau-portugese-salt-cod/