Creamy Salt Cod and Potato Bake with Green Olives
A hearty and comforting bake that brings the bold flavours of the Mediterranean straight to your table. Flaked salt cod, tender potatoes and briny green olives are blanketed in cream and baked until beautifully golden. Perfect for a relaxed family dinner that feels both rustic and special.
🛒 Ingredients
6 servings
- 500 g salt cod (soaked in cold water for 12 hours)
- 500 g potatoes
- 4 large onions
- 200 ml heavy cream
- 1 jar pitted green olives
- Olive oil, as needed
- Salt to taste
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Directions
- 1
Boil the potatoes until completely tender. Drain, peel and cut into thick slices.
- 2
Poach the desalted cod in barely simmering water for 10 minutes. Drain, remove the skin and bones, then flake finely with a fork. Gently mix with the pitted green olives.
- 3
Sauté the thinly sliced onions in a generous drizzle of olive oil over low heat until soft, sweet and golden.
- 4
Preheat your oven to 200 °C (390 °F). Grease a baking dish with olive oil, layer the potato slices on the bottom, then spread the flaked cod and olive mixture evenly on top.
- 5
Cover with the caramelised onions and pour the heavy cream uniformly over the whole dish.
- 6
Bake for 20–25 minutes until the top is golden and bubbling. Serve hot with white rice and a glass of dry white wine.
💡 Chef's Tip
For the best result, change the soaking water 2–3 times during the 12-hour desalting process. A sprinkle of smoked paprika over the cream before baking adds a lovely depth of flavour.
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