Portuguese Cod Fish Casserole

This was a very delicious meal. Tastes just like the restaurant. My wife and I made a few tweaks to make it even more yummy. (1) added 1 bottle of cooking white win, 1 green pepper and 1 red peper. (2) In a separate frying pan, we cooked down the onions, green pepper and red pepper. Then we mixed the all the ingredients in the frying pan and then spread/mixed it in the casserole pan. (3) we also parboiled the potatoes to make them crispy like Portuguese potato chips.

I stayed pretty much with the recipe other than using frozen cod (not salted cod) and it turned out nicely. I think this would be a great recipe to cut in half as well. I also tossed in some diced tomatoes which added favorably to the dish in my opinion. I thought that 2 lbs of cod would be way too much but turns out it was just right if not a tiny bit on the light side. Will definitely be trying this one again!

This is hands down the best fish recipe I have ever had. Delicious, the whole family loved it too.

I’ve cooked this a few times and it always turns out well. I use fresh cod which I salt liberally and season with lemon pepper. I don’t poach the cod but I do par-boil the potatoes. I also saute the three onions. I mix 8oz of tomato sauce with virgin olive oil, parsley, paprika, garlic, chopped black olives and about half a tsp of red pepper flakes. Layer as directed in recipe and bake at 375 for 45 mins. I generally serve with green salad and crusty bread. Really good.

This was a great way to use up both the cod that I had thawed in the refrigerator and the potatoes that needed to be eaten. Now, I didn’t have fresh parsley so I substituted Italian herbs (dried) and I didn’t have tomato sauce so I substituted 4 tablespoons of diced tomatoes and juice.

I loved this recipe!!! Must admit, I was skeptical at first, but my husband and kids asked for seconds and they don’t even like fish. I was looking for a recipe to use up fresh cod I had on hand and stumbled across this recipe. I omitted the chili flakes, added a little more smoked paprika, used much less olive oil, and about 1 cup tomato sauce. Making this again!!!

You may need to make some changes to the amounts of ingredients, but it’s a great recipe overall.

I didn’t have salt cod I had tilapia so used that instead. Next time I will partially cook the potatoes and onions first. Also I would add a little more garlic and only 1 tsp of the pepper flakes.I also added salt since I didn’t use salted cod. Other then that it was a hit.

OMGosh!! I don’t really like onions or fish but I’m eating a Mediterranean diet so I gave this a shot based on reviews. Can I just say, Amazing! I used fresh cod because I didn’t have salted cod so I just salted the filets. Thank you for a great recipe!

This is a really good 4 star recipe as it stands, but I had to tweak it with a few other ingredients to put it up to five star status. In a skillet, I sautéed white mushrooms until I got the water out, added extra onions to the skillet, then a red bell pepper and some Tony’s cajun seasoning. Then I turned off the heat, and threw in some halved cherry tomatoes, a can of artichoke hearts cut into pieces, and the remnants of a jar of both capers and kalamata olives (about half a cup combined) before adding a can of chopped tomatoes, a half cup of red wine and two tablespoons of Heinz ketchup to cut the acidity (I’ve long stopped using brown sugar to even out acidity in all manners of tomato sauces even though I don’t otherwise use ketchup). I poured this mixture over the layers of potatoes and cod (regular, not salt cod) and baked it for 25 minutes. Then I pulled it out, pulled off the tin foil, and sprinkled crispy onions mixed with some breadcrumbs over the top, and put it back in the oven for another 7-8 minutes. Outstanding!!

I’ve made this quite a few times now. As others suggested, I used frozen/freshe cod instead of salted. It comes out wonderful. My family loves it!

I used frozen cod. Not salted. just defrosted. A little less than the recipe so I cut the ingredients some. I added another tablespoon of tomato sauce and a couple drops of Habanero sauce. Awesome. I might make the sauce thicker by using more tomato sauce,,,,

I used dill instead of parsley and picante instead of tomato sauce. I think next time I will top it with zucchini instead of the potatoes since the top ones were a bit under-cooked while the bottom ones were a bit over-cooked. This would allow me to bake it for about half an hour and I believe that would be better.

3 words……delicious, easy, yummy!! I am definitely keeping this recipe!

My husband and I both liked the dish. I did not have salted cod, so I just salted each layer of the potatoes. This is a keeper.

Outstanding! My fiancé’ loved it. I’m a big cod lover anyway but this is super good! Made it as written.

I used a fish substitute and it still came out great

it was a little too plain for me so I made changes and had to cook longer for the potatoes. I added white wine so the potatoes had something to soak up, I used smoked paprika, added salt and sprinkled with FF mozzarella cheese once it came out of the oven. Then we loved it!

I am American and my husband is Portuguese. I am always looking for meal to make my husband that would remind him of Portugal. He LOVED this one and bragged to his buddies at the café how his American wife cooks very good Portuguese food. The best compliment came from my in-laws. I soak my cod fish for two days, otherwise it’s too salty and I do not add any additional salt. This is easy and soooo yummy!!!

This is really good. We didn’t have salted cod, we used frozen and let it soak for an hour to defrost with some salted water. We skipped the potatoes and doubled the onions and garlic. Very tasty. Made the day before and reheated in a covered frying pan. Great after soaking up flavor for the day.

Loved it!! Thank you for sharing