Salt Cod and Potato Casserole

Salt Cod and Potato Casserole
Staff Writer

Borgata Hotel Casino & Spa



Soak the salt cod in water overnight (24 hours), changing the water every 4-8 hours or so. Strain the water completely. After 24 hours, bring the pint of milk and pint of water with the bay leaves and the hydrated cod to a boil. Reduce the heat to a simmer and cook slowly for 1 hour. Gently strain the mixture and reserve all of the fish. Cook the diced potatoes in boiling salted water for 3-4 minutes. Remove them from the flame and rinse with cold water. Reserve for later. 

Slice the fresh garlic. Strain the tomatoes and cut them into eighths. Heat a large skillet or casserole over medium flame for 2-3 minutes. Add ½ of the olive oil and heat 20-30 seconds. Add the sliced garlic and cook in the oil until just very lightly browned. Add the cut tomatoes to the garlic and sauté for 2-3 minutes. Add the cooked salt cod and the olives and simmer the mixture for 20 minutes, covered. Add the potatoes and continue to simmer for another 15-20 minutes.

Serve this dish warm or cold with more extra-virgin olive oil and fresh basil. Season the casserole with salt and pepper to taste.


Calories per serving:

755 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 36g 55%
  • Carbs 28g 9%
  • Saturated 7g 34%
  • Fiber 4g 16%
  • Sugars 12g
  • Monounsaturated 22g
  • Polyunsaturated 4g
  • Protein 79g 157%
  • Cholesterol 185mg 62%
  • Sodium 8,150mg 340%
  • Calcium 374mg 37%
  • Magnesium 205mg 51%
  • Potassium 2,592mg 74%
  • Iron 5mg 27%
  • Zinc 3mg 19%
  • Phosphorus 1,270mg 181%
  • Vitamin A 191µg 21%
  • Vitamin C 36mg 60%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 11mg 53%
  • Vitamin B6 1mg 72%
  • Folic Acid (B9) 75µg 19%
  • Vitamin B12 12µg 198%
  • Vitamin D 6µg 2%
  • Vitamin E 9mg 43%
  • Vitamin K 35µg 44%
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