Codfish and Potato Casserole

Codfish and Potato Casserole

This is a traditional Portuguese dish, but even more specifically from Porto. This recipe owes its name to its creator José Valentim who was the owner of a restaurant in Porto in the 1940s. Here is the dish that so many love.


  • 1 pound salted cod (bacalhau)
  • 4 cups milk
  • 2 medium-sized onions, sliced
  • 4 tablespoons of olive oil
  • 1 bay leaf
  • 1/2 cup mayonnaise
  • mashed potatoes from 1 1/2 pounds of potatoes
  • black olives
  • salt and pepper to taste


  1. Soak the cod well for at least 2 days with 3 water changes and cut it into large chunks.
  2. Add milk to a sauce pan and cook the cod with milk till cod begins to flake apart.
  3. Meanwhile chop the onions and pan fry them in olive oil.
  4. The onions should cook slow and long. Onions should be kept soft and white and not allowed to brown.
  5. When the cod is ready drain it and put in casserole dish or in individual serving size dishes.
  6. Place the onions on the cod and spread mayonnaise over onions and cod.
  7. Add mashed potatoes on top. Bake at 350 for about 20 minutes or until the mayonnaise is golden brown.
  8. Garnish with the black olives.
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