1.75 lbs (800 g) of desalted, shredded codfish2.2 lbs (1 kg) of potatoes, peeled and sliced into rounds2 medium onions, thinly sliced3 garlic cloves, minced1 red bell pepper, sliced into strips1 ripe tomato, chopped1/3 cup (100 ml or 1 dl) extra virgin olive oil1 bay leafFresh parsley, choppedSalt and black pepper to tasteBlack olives (optional)
Preparation
Preheat your oven to 350°F (180°C).
Boil the potato slices in salted water until just tender. Drain and set aside.
If your cod isn’t already desalted, soak it in cold water for about 24 hours, changing the water several times. Once ready, shred the cod into bite-sized pieces.
In a large pan, heat the olive oil and sauté the onions, garlic, bell pepper, and tomato until soft and fragrant.
Mix the shredded cod into the sautéed vegetables and stir well to combine.
In a baking dish, layer the cooked potato slices and the cod mixture, alternating until everything is used.
Drizzle with olive oil, tuck in the bay leaf, season with salt and pepper, and sprinkle chopped parsley over the top.
Add black olives if you’d like.
Place in the preheated oven and bake for 30 to 40 minutes, or until the top is lightly golden.
Remove from oven and serve hot.
This dish pairs wonderfully with a green salad and some crusty bread.