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Bacalhau ao Forno com Tomates e Azeitonas (Baked Salt Cod with Tomatoes and Olives)

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PREP TIME
25 min
COOKING TIME
33 min
TOTAL TIME
1558 min
SERVINGS
8 servings
Dinner Portuguese
Bacalhau ao Forno com Tomates e Azeitonas (Baked Salt Cod with Tomatoes and Olives)
Ingredients
  • 2 pounds salted cod fish
  • 2 lemons, juiced
  • salt to taste
  • 1 pound potatoes, cut into thick slices
  • 2 large onions, cut into 8 wedges
  • 3 tomatoes, cut into 8 wedges
  • 2 fresh bay leaves
  • 2 tablespoons olive oil
  • 1/4 cup chopped black olives
  • 2 tablespoons chopped parsley, or to taste
Instructions
1
Submerge cod fillets in a large container filled with cold water, allowing them to refrigerate for 24 hours. Periodically change the soaking liquid to remove excess salt, doing so four times during this period.
2
Remove water from cod fillets and mix in lemon juice and salt. Refrigerate the mixture for approximately one hour, allowing the flavors to meld.
3
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
4
Layer cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top of the layers to add depth to the dish. Drizzle olive oil over the entire surface and sprinkle with salt.
5
Bake the assembled dish in the preheated oven until the potatoes are tender and the cod breaks apart easily with a fork, which should take around 30 minutes. Add olives and parsley to the dish and continue baking until heated through, adding an additional 3 minutes to the cooking time.