Cod Casserole | Recipes

George Mendes, the Michelin-starred chef/owner of Aldea restaurant in New York City, shares a recipe from his acclaimed 2014 cookbook, “My Portugal,” for the classic dish Bacalhau a Gomes de Sa, or “salt cod casserole.” Using traditional Portuguese ingredients of house-cured cod, potato, egg, sautéed onions, and black olives, Mendes demonstrates how to construct this rustic, versatile and delicious layered casserole in a Staub Cast Iron Cocotte.

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