Ingredients
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2 pounds dried salted cod
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¾ cup olive oil
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½ cup chopped fresh parsley, divided
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2 cloves garlic, chopped, divided
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1 ½ teaspoons red pepper flakes
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freshly ground black pepper to taste
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4 Yukon Gold potatoes
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3 tablespoons unsalted butter
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2 yellow onions, thinly sliced
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10 pitted green olives
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10 pitted black olives
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4 hard-cooked eggs, chopped
Directions
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Soak dried salted cod in cold water for 24 hours, changing the water several times.
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Bring a large pot of water to a boil. Add soaked cod; boil until flakes easily with a fork, about 5 minutes. Transfer cod to a cutting board; save water for cooking potatoes. Remove cod skin and bones then flake the meat into pieces using a fork; set aside in a large bowl.
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Whisk olive oil, 1 tablespoon parsley, 1 clove garlic, pepper flakes, and black pepper together in a small bowl; pour over cod and lightly toss to coat.
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch baking dish.
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Place potatoes in reserved pot salt cod cooking water; bring to a boil. Cook until tender, about 20 minutes. Drain under cool water, peel, and cut into 1/4-inch slices.
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While potatoes cook, melt butter in a large skillet over medium heat. Add onions; sauté until golden and caramelized. Stir in remaining 1 clove garlic; set aside.
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Layer 1/2 of the potatoes in the bottom of the prepared baking dish; cover with 1/2 of the cod, then 1/2 of the onions. Repeat layers, ending with onions.
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Bake in the preheated oven until lightly browned, about 15 minutes. Garnish with olives and hard-cooked eggs; sprinkle with remaining 7 tablespoons parsley.
Nutrition Facts (per serving)
| 701 | Calories |
| 31g | Fat |
| 25g | Carbs |
| 77g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 701 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 7g | 35% |
| Cholesterol 277mg | 92% |
| Sodium 8223mg | 358% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 3g | 9% |
| Total Sugars 2g | |
| Protein 77g | 154% |
| Vitamin C 25mg | 28% |
| Calcium 224mg | 17% |
| Iron 4mg | 24% |
| Potassium 2142mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
