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


  1. 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.
  2. Cook and stir onions in oil until tender. Add tomatoes, garlic and pepper. Cover and simmer for 5 minutes. Pour into ungreased 12 x 7 1/2-inch baking dish.
  3. Drain fish. Remove bones and skin if necessary; rinse in cold water. Arrange fish on tomato mixture.
  4. Cover and bake at 350 degrees F until fish flakes easily with fork, 20 to 30 minutes.
  5. Garnish with eggs, olives and snipped parsley.

Yield: 8 servings