Cod is by far the most popular fish in Portuguese cooking, where it is most often paired with potatoes in all manner of preparations, including this traditional one. The potatoes are boiled along with eggs (another common companion) before slicing and layering along with sliced onions in the serving dish and topping with sauteed vegetables and then cooked cod, with more sliced potatoes and the boiled eggs as a decorative garnish.
- potatoes (to taste)
- 4 eggs
- olive oil
- 2 onions (large)
- 2 leeks
- 3 carrots
- 6 cilantro (garlic cloves, to taste)
- 800 grams shredded cod (skinless and boneless)
- olives (to taste, sliced and pitted)
- 500 milliliters bechamel sauce
- Cook potatoes and eggs in plenty of boiling water until potatoes are knife-tender and eggs are hard-boiled.
- Drain and set aside.
- Cover half the bottom of a medium-sized frying pan with olive oil and brown onions.
- When onions are very soft, remove from heat. Preheat oven to 180°C (approximately 350°F).
- Cover the bottom of a baking dish with onions. Cover onion with a layer of potatoes.
- In the same skillet, heat more olive oil and sauté thinly sliced leeks and grated carrots.
- Cook until vegetables are soft. Place cooked vegetables on top of potatoes in the baking dish.
- Heat more olive oil, and sauté 6 thinly sliced garlic cloves and chopped cilantro, to taste.
- Add cod and cook until water released by the fish evaporates. Arrange fish in baking dish on top of vegetables.
- Cover with a layer of potatoes.
- Garnish with sliced hard-boiled eggs and olives.