In Portugal, you'll find as many variations on this recipe as there are home cooks, and you should feel free to adapt this recipe to make it your own, too. They all take advantage of the natural affinity that the main ingredients have for one another, namely cod and potatoes, and the usual seasoning base of onion and garlic. This recipe also uses another component that's often included: cornbread that's crushed and used as the breadcrumbs in the topping, which turns delightfully golden and crisp in the oven.
- 500 grams shredded cod (frozen)
- 1 onion (large)
- olive oil
- 2 garlic cloves (chopped)
- 1 bay leaf
- 700 grams canned potatoes
- vegetable oil (for frying)
- 2 slices cornbread
- 1/2 cup spinach
- Preheat oven to 180°C (approximately 350°F).
- Dice cod while still slightly frozen into cubes for more even pieces.
- Place fish in a colander. Cut onion into very thin slices.
- Heat olive oil in a pan and sauté onion and bay leaf.
- Add chopped garlic to pan.
- Add thawed and well-drained cod to pan.
- Reduce heat and simmer until fish is cooked.
- In another skillet, fry sliced potatoes in hot vegetable oil.
- Drain cooked potatoes on paper towels.
- Grind 2 slices cornbread in the food processor.
- Arrange potatoes, raw spinach and cod in a glass baking dish.
- Cover with pan sauce and cornbread crumbs.
- Drizzle with olive oil and bake until golden.
- Serve hot, accompanied with a green salad, if desired.