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Le Chaudron recipe
Cabillaud à la portugaise
Portuguese-style baked cod
⏱ 40 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cod loins180 g (6 oz) each
500 g (18 oz)Charlotte potatoes, sliced
4tomatoes, peeled and chopped
3yellow onions, thinly sliced
200 g (7 oz)Kalamata olives
5 clovesgarlic, crushed
200 ml (¾ cup)dry white wine
4 tbspextra-virgin olive oil
- 4 cod loins 180 g (6 oz) each
- 500 g (18 oz) Charlotte potatoes, sliced
- 4 tomatoes, peeled and chopped
- 3 yellow onions, thinly sliced
- 200 g (7 oz) Kalamata olives
- 5 cloves garlic, crushed
- 200 ml (¾ cup) dry white wine
- 4 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the potatoes and slice them 5 mm (¼ in) thick on a mandoline.
- Cook the sliced onions and garlic in a little oil in the skillet for 8 minutes until translucent.
- Add the tomatoes and cook over low heat for 10 minutes to cook off the liquid.
- Butter the baking dish, lay the potato slices in an even layer and season.
- Spread the onion and tomato mixture over the potatoes and scatter the olives on top.
- Lay the cod on the vegetables, drizzle with white wine and olive oil and bake for 30 minutes.
- Bake at 180 °C (350 °F) fan until the cod flakes easily with a fork.
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