Traditional Portuguese Roasted Codfish Casserole with Cornbread

Directions

1. For the Portuguese cabbage, chop it, removing the thicker parts of the stems. Boil it in a pot with salted hot water until tender, then drain and drizzle with plenty of olive oil.
2. For the oven-baked new potatoes, wash them with skin on, boil in salted hot water until tender, easily pierced with a knife. Drain, place on a baking tray, give them a gentle whack (a murro), drizzle with olive oil, thyme, salt, and pepper, and roast for about 15 minutes at 180ºC for that golden hue.
3. If the cod isn’t cooked, start by poaching it in a pot without salt until tender, usually 10 to 15 minutes. Remove from heat and flake into pieces.
4. In a large pan, sauté the onion rings and 4 minced garlic cloves generously in olive oil until the onion turns golden. Then, add the turnip greens, about 2 bunches or a bag if frozen, season with salt and pepper, cook until tender, then remove from heat.
5. Combine the flaked cod, mix, and place in an oven-proof dish or tray.
6. Preheat the oven to 200ºC.

7. Crumble the cornbread, remove some of the thicker crust if needed, add 6 finely minced garlic cloves, cilantro, salt, and pepper. Spread this mix over the cod and greens, then drizzle generously with olive oil.
8. Bake for 15-20 minutes until the cornbread is gloriously golden. Remove from the oven and serve with Portuguese cabbage and oven-roasted potatoes. Bon appétit!