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1
Boil the Potatoes
20 Mins
Boiling water, 100°C (212°F)
Put the potato slices in a large pot of cold salted water, bring to the boil and cook for 12–15 minutes until just tender — a knife should slide in but the slices must stay whole. Drain carefully and set aside.
Undercook slightly: the potatoes finish in the oven and overcooked slices fall apart.
Done when: The slices are tender at the edges but still hold their shape.
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2
Simmer and Flake the Cod
15 Mins
Gentle simmer, ~85°C (185°F)
Put the soaked cod in a pot with the bay leaves, cover with fresh water and simmer very gently for 10 minutes — never a hard boil, or the fish toughens. Lift out, remove any skin and bones, and flake into large pieces.
Gentle heat is everything: boiling salt cod turns it rubbery.
Done when: The cod flakes into large, moist pieces and the bones are all out.
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3
Fry the Onions and Garlic
10 Mins
Medium heat, ~160°C (320°F)
Heat half the olive oil in a large pan and fry the onions for 8–10 minutes until soft, sweet and lightly golden. Add the garlic for the last minute, then season with pepper.
Do not brown the garlic — it turns bitter in seconds.
Done when: The onions are soft, sweet and pale gold, and the garlic smells fragrant.
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4
Layer the Bake
10 Mins
Room temperature, ~20°C (68°F)
Oil a large baking dish. Layer half the potatoes, half the cod and half the onions, then repeat, finishing with onions. Pour the warm milk evenly over the top and drizzle with the remaining olive oil.
Keep the layers loose — packed layers steam instead of baking.
Done when: The dish is evenly layered and the milk has soaked down between the layers.
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5
Bake Until Golden
25 Mins
190°C (375°F)
Bake uncovered for 20–25 minutes until the top is golden and the oil bubbles at the edges. The centre should be piping hot, at least 63°C (145°F).
If the top colours too fast, cover loosely with foil for the last 5 minutes.
Done when: The top is golden and crisp at the edges and the dish bubbles.
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6
Rest and Garnish
5 Mins
Hot, ~70°C (158°F)
Rest the bake for 5 minutes, then top with the sliced boiled eggs, black olives and chopped parsley. Serve straight from the dish.
Resting lets the layers settle so servings hold together on the plate.
Done when: The eggs, olives and parsley sit on a golden, settled bake.
auto_awesome Finishing Touches & Plating
Serve family-style from the baking dish with crusty bread to mop up the olive oil, and lemon wedges on the side.
Portugal
50m
