Oct 22, 2012
With tomatoes, garlic and olives, this hearty casserole has all the flavours of the Mediterranean. Look for salt cod at the seafood counter or at Italian grocery shops.
2.2 pounds salt cod
Olive oil, as needed
1 large onion, sliced
4 or 5 Yukon Gold potatoes, peeled, thinly sliced
3 medium tomatoes, sliced
3 garlic cloves, peeled and thinly sliced
1/2 cup kalamata olives, pitted, sliced in half
1 to 2 tbsp. capers, chopped
3 jarred roasted red peppers, sliced
2 tsp. herbes de Provence
Salt and freshly ground pepper, to taste
2 tbsp. chopped fresh herbs, such as parsley or basil, for garnishing
Stefano’s Simple Salad, for serving (optional)
Cover salt cod with cold water. Cover and put in fridge. Let soak, for at least 24 hours or up to 48 hours, changing the water 2 to 3 times.
Drain and cook cod in boiling water for 5 minutes. Drain and let cool slightly. Flake cod and set aside.
Preheat oven to 375 degrees F. Oil a large baking dish (about 9-inch x 13-inch).
Heat small sauté pan over medium heat. Add 1 tbsp. olive oil. When oil is hot, add onions and sauté until soft and golden, about 5 to 7 minutes. Set aside.
To assemble the casserole: Add a layer of potato slices to the baking dish, overlapping them slightly. Then sprinkle with some onions, tomato slices, garlic, olives, capers and red peppers. Season with herbes de Provence, and salt and pepper. Sprinkle half the salt cod over top. Drizzle with olive oil. Repeat layers, finishing with the salt cod. Drizzle with more olive oil.
Cover and bake, until potatoes are fork tender, about 1 hour 30 minutes.
Garnish with chopped fresh herbs. Serve with Stefano’s Simple Salad.
Yield: 4 to 6 servings.