Codfish Pasta au Gratin

Recipe for Codfish Pasta au Gratin

A fantastic way of preparing and savouring codfish

Posted on April 2, 2012 by

This codfish recipe, named after its creator, Mrs. Lucília, won a contest organized by an old Portuguese culinary magazine. This recipe was, over the years, often prepared by my grandmother (a long time friend of Mrs. Lucília) and my mother so I couldn’t help but posting this tribute to both the dish and its creator. It is an extremely tasty way to eat codfish and will undoubtedly become one of your favourites once you try it.

Ingredients For 4 People

  • 3 Codfish Slices
  • 12 oz of Pasta
  • 3 Eggs
  • 4 Tomatoes
  • 1 Cube of Tomato Pulp
  • 1 Onion
  • 3 Cloves of Garlic
  • ½ Cup of White Wine
  • 1 Bay Leaf
  • Breadcrumbs
  • Chives
  • Olive oil


Boil the eggs and separate the yolks from the whites, cut the whites into small pieces and mash the yolks with a fork reserving both ingredients. Remove the skin and bones from the codfish and slice it roughly reserving it as well.


Add a drizzle of olive oil to a pan and place the chopped onions and garlic cloves letting them simmer. Afterwards add the chopped tomatoes and, when it’s nicely cooked, place the codfish, bay leaves, and cover with the white wine. Cook over medium-high heat until it loses most of the water.


In the meantime break the pasta into smaller chunks and boil it in a pot of water with salt and a little olive oil. Once it’s cooked remove it from the pan and drain well.


Brush a small rectangular terrine with olive oil and place a layer of pasta on the bottom. Place the layer of prepared codfish on top and, to cover it, a second layer of pasta. Retrieve some of the sauce in which you baked the codfish from the pot and add the mashed yolks, mix it well to create a smooth paste and spread over the pasta on your terrine.


Finally cover this mixture with the bits of egg white and a thin layer of breadcrumbs. Bake at 320ºF until the surface gets a nice crust. Serve it in individual portions decorated with chives.

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