Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

Holly Carter

1 lb. salted, dried codfish

6 large potatoes, peeled

6 eggs

1 head of broccoli, cut into 4 sections

2 large onions, chopped

Olive oil

Freshly ground black pepper

Place the codfish in a large bowl of water and allow to soak overnight. Drain and put the cod, potatoes, the eggs in their shells, and the broccoli in a large soup kettle. Cover with water and boil gently until the potatoes are cooked. The eggs will become hard-boiled.

Sauté the onions in a little bit of olive oil until the onions are soft, but not browned and set aside. Slice the potatoes. Shell the hard-boiled eggs and slice. Cut the broccoli into bite-sized pieces.

In a 13 x 9 baking dish layer the fish, potatoes, eggs slices, onions and broccoli, always beginning with the fish. Drizzle some olive oil over the casserole and bake in a 350° oven for 20 minutes. Serve with black olives and Portuguese bread.

Serves 6.