Reviewed: Aug. 7, 2009

My husband and my daughters absolutely loved this dish. I used fresh cod instead of the salted but other than that, I followed the recipe.

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soccerfeismom

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Reviewed: Oct. 1, 2008

My Husband said " YOu have to make this again!" since there's only two of use I cut the recipe down, and I didnt use enough potato. But it was YUMMY, served with brcolli

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sarah

Cooking Level: Expert

Home Town: Apple Valley, California, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Jun. 18, 2008

We did not enjoy this. I like the idea of layering the potatoes, cod, and onions though. We just didn't like the sauce that you pour on top. Will try again with a different sauce.

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Nicole

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Feb. 6, 2008

I used half the cod, potatoes and onion, but left the sauce ingredients the same. My Portuguese grandparents loved it- my grandmother said it was a perfect meal for Lent and she asked me for the recipe. Can't get much better than that.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Nov. 25, 2007

Love this recipe and make it quite often. My family in Portugal makes this recipe in a saucepan instead of in the oven but the taste is the same. We call it "Bacalhau a Sevilhana". Delicious!

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ANDREIA24

Cooking Level: Expert

Home Town: Porto, Porto, Portugal

Living In: St. John's, Newfoundland, Canada

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Reviewed: Sep. 16, 2007

One of the many, many Portuguese recipes for salt cod. I have read complaints that it does not have much taste!!! - you really need to use salt cod because it has a very special flavor. I only gave it a 4 rating because I prefer salt cod cooked with cream (natas), but that is a matter of taste.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 6, 2007

This recipe is delicious! I read some people complaining about the lack of salt. It happens because the salted cod fish we buy in USA is not too salt like the original Portuguese one. So, instead of soaking it for 24 hours, try to soak for about 8 to 12 hours and after that time put it in boil water for 5 minutes before use the fish in the recipe.

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Jana Maciag

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Reviewed: Nov. 9, 2005

My husband and I really like this recipie. We used fresh Cod filets instead of the salted cod and it comes out very good.

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STACYNDIG

Cooking Level: Expert

Living In: Fall River, Massachusetts, USA

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Reviewed: Nov. 3, 2005

Incredible!!!! VERY TASTY! I did not use salted cod fish, because I did not have any. Instead I salted the fish after adding it to the casserole. I also added 2 medium onions and that was perfect. I left out the red pepper flakes and instead replaced them with additional paprika. The result, incredible! My husband and I do not care for a "fishy" taste so this was PERFECT! I highly reccomend this dish! Definately a keeper! Thanks VERY much for sharing.

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ivdragonz

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Reviewed: Sep. 28, 2005

Thank you for such a tasty and easy recipe......I really loved this dish as did the rest of the family however I did use more tomatoe sauce (homemade), and the next time I make it less olive oil, other than that it was delicious!! Thanks again I will be making this dish again.

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Tvee

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Reviewed: Jun. 16, 2004

John, what a great recipe, thanks for sharing! I was a bit afraid to try a fish casserole, but this turned out wonderful! I used fresh basa (Vietnamese catfish) and pretty much followed the recipe from there. Yummmmm! I served a fresh spinach salad with this and got rave reviews from my boyfriend. Thanks again John!

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SanAntonioElvis

Cooking Level: Intermediate

Home Town: Dudley, Massachusetts, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 29, 2004

I agree with someone else who posted that really this doesn't have much taste to it. I didn't use salted cod as the recipe calls for, but I can't imagine salt bringing out what was missing.

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Q43298PLKNVDAT4

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Reviewed: Oct. 2, 2003

This dish is spectacular! I was not a huge fish fan until having this dish aka. "Balcalhau". This dish is loaded with flavor, and the smell is awesome. I like using "Frank's Red Hot" (it's not as hot as Tobasco) sauce in place of the chili peppers and sliced fresh tomatoes in place of the paste. The flavors flow throughout the casserole really well. Try it with some Portuguese style corn bread....to die for! :)

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UHADMEATHELLO1

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Reviewed: Sep. 26, 2003

This is very good. My mom and vavo make this all the time we serve it with Portuguese corn bread. Living in the city in MASS where just down the street is the Portuguese District area I know my Portuguese food.

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HONEYMELO

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Sep. 26, 2003

This is excellent - I could not find salted cod - I used fresh and steamed it until tender. I also found that if you saute the onions first, it is better. Easy and my whole family loved it.

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RENEE8121

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Reviewed: May 2, 2003

I love this recipe it was very easy to make and was very tastey.

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ANGIESABBAGH

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Reviewed: Mar. 6, 2003

This is a very good recipe---we had friends from Norway who prepared this for us recently, and we loved it. However, the cooked it on the stove top at medium heat for about and hour, and I preferred this method as it made more of a fish stew than the casserole method listed here. We ladled it out on to thick slices of sourdough bread, and it was fabulous.

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STEVE KNAPE

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Portuguese Cod Fish Casserole

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