Print Recipe

Salt Cod in Tomato Sauce
(Bacalhau com Tamatada - Portugal)


1 1/2 pounds salt cod fillets

2 medium onions, sliced

1 tablespoon olive oil or Vegetable oil

2 medium tomatoes, chopped

1 clove garlic, chopped

1/8 teaspoon pepper

2 hard cooked eggs, peeled and sliced

1/4 cup pitted ripe olives, sliced

Snipped parsley


If fish fillets are large, cut into serving pieces. Place fish in enamel or stainless steel pan or glass bowl. Cover with cold water; refrigerate 12 to 24 hours, changing water 3 or 4 times.

Cook and stir onions in oil until tender. Add tomatoes, garlic and pepper. Cover and simmer 5 minutes. Pour into ungreased 12 x 7 1/2-inch baking dish.

Drain fish. Remove bones and skin if necessary; rinse in cold water. Arrange fish on tomato mixture. Cover and bake at 350 degrees F until fish flakes easily with fork, 20 to 30 minutes.

Garnish with eggs, olives and snipped parsley.

Yields 8 servings


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.