This is one of my favourite dishes, however, the title cod stew does not do it justice. It is merely a translation, if I had to name it, I would call it layered cod in the oven (because that is much better, lol). This dish is not only simple and delicious, it also is a one pot dish, the only dishes you will dirty to prepare it is the one dish you make it in and the knife you use to chop everything up. Although this dish is very tasty the day it is prepared, I really enjoy it the following day.
500 gr. Salted Cod, soaked, cooked and deboned
12 large potatoes, thinly sliced into rounds lengthwise
4 Vine tomatoes, thinly sliced
2 Large onions, sliced into rounds and separated
1/4 cup extra virgin olive oil
Soak cod overnight, changing the water frequently. Cook it and debone it once it is cool enough to handle.
Preheat oven to 400°F. Using a 11″x15″ deep baking dish, coat it with Pam or olive oil. Layer the potatoes, followed by a layer of cod, one of onion and then the tomatoes. Repeat once more and then end it with a layer of potatoes. Sprinkle the olive oil over the last layer. If using thick cod pieces that retain the salt, do not use any more salt. However, if the cod is thin and not salty, you may sprinkle some salt over every layer of potatoes. Cover with foil and cook it for an hour and a half.