Portuguese Cod Casserole

• onions, thinly sliced↗2 2
• olive oil↗2 tablespoons
• garlic cloves, finely chopped↗2 2
• potatoes, peeled and thinly sliced on a mandolin↗4 cups
• plum tomatoes, sliced (Roma potatoes work well)↗3
• oil-cured black olive, drained, pitted and finely chopped↗1⁄4 cup
• cod fish fillets, fresh↗2 lbs
• chicken broth↗1 cup
• salt and pepper

Step-by-step instructions

1. 1

   Soak a 3-litre (3-quart) terracotta baking dish and its cover in water for about 15 minutes. If you are not using a terracotta dish, preheat the oven to 200°C (400°F) with the rack in the middle position (see note).

2. 2

   In a skillet over medium heat, caramelize the onions in oil. Season with salt and pepper. Add the garlic and continue cooking for 1 minute. Set aside.

3. 3

   Remove the terracotta dish and cover from the water.

4. 4

   Cover the bottom of the dish with one quarter of the potato slices.

5. 5

   Add half the tomatoes and olives. Season with salt and pepper.

6. 6

   Cover with another quarter of the potatoes. Cover with the onion and garlic mixture.

7. 7

   Cover with another quarter of the potatoes, and then lay the fish on top. Season with salt and pepper. Cover with the remaining potatoes, tomatoes and olives.

8. 8

   Add the broth. Adjust the seasoning.

9. 9

   Cover the dish and place it in the centre of the oven. Turn the oven on to 200°C (400°F). Bake until the potatoes are tender, about 1 1/4 hours. Let stand for 15 minutes and serve.

10. 10

    *Note: If you do not have a terracotta dish, you can use any ovenproof covered baking dish. In that case, preheat the oven and reduce the cooking time to about 1 hour.