Adapted from a chef Manuel Azevedo recipe
Traditionally this dish is serves as a casserole. Chef Azevedo, born on the island of São Jorge in the Azores, turns this Portuguese dish upside down. This allows the exposed codfish to brown slightly and the layer of potatoes on the bottom to crisp.
Karl’s Portuguese Salt Cod and Potato Casserole
karllueck
Miriam
Jabberwocky Stew 