This comforting cod and potato stew is the perfect Spanish recipe to enjoy on a cold winter day! I learned how to make a delicious and simple dish stewed cod and potatoes during a culinary holiday with Esme Tours: here is chef Esmeraldo’s fantastic recipe.
If you love Spanish stews, don’t miss these cozy recipes for squid and potato stew and Catalan-style fish stew (pee plug).
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Introduction
Spain was once the largest consumer of cod in the world, so there are many dishes featured cod (salty) to find–like this cod and potato stew I learned to cook with Chef Esmeraldo during an Esme Tours Spanish cooking retreat.
Ingredients
I’m curious what ingredients you need to make this comforting cod and potato stew? Like many Spanish recipes, you only need a handful of simple ingredients. Let’s talk about the key ingredients.
- Skip code: You’ll need to desalt the cod before using it, which means you’ll need to soak it in cold water for 24 to 48 hours, changing the water four times a day. Any part of the cod will work in this recipe, but I recommend not using the loin for best flavor.
- Potatoes: Use a waxy red potato, as it won’t fall apart or become mushy as the stew simmers.
- Shrimp broth: If you can, use homemade, because the flavor is fantastic!
- Rosemary: This fresh herb pairs beautifully with the flavors of fish and shrimp. If necessary replace it with dried rosemary.
See the recipe card for complete information on ingredients and quantities.
How to prepare cod and potato stew
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Brown the diced onion and leek in olive oil over medium heat until softened, about 5 minutes. (image 1)
- Add the rosemary and the chopped desalted cod and brown for another 5 minutes. (image 2)
- Add the potato wedges, shrimp broth and water. Make sure all the ingredients are covered by the liquid. (image 3)
- Bring to a boil, then reduce heat to a simmer and cook until potatoes are fork tender, about 20 minutes. (image 4)
- Season with salt and pepper taste. (image 5)
- Serve hot and enjoy immediately! Be sure to eat carefully, as there may be small bones from the fish. (image 6)
Recipe FAQs
On mine food and wine tourspeople often ask us why we eat cod; Wouldn’t it be easier to just buy the fresh stuff? The answer is yes and no… Salting and drying cod creates a unique flavor and texture that fresh cod does not have. You almost have to consider them two separate foods!
Yes, cod is wonderful in soups and stews! I recommend using desalted cod (soaked in water to eliminate excess salt). It is a traditional Spanish fish, healthy and delicious!
Cod needs to be rehydrated in water for 24-48 hours before use. Change the water frequently to lower the salt content. If you’re not sure if it’s ready, try some!
Unfortunately, the demand for salted cod combined with advances in fishing technology means that Atlantic cod is not a sustainable fish to enjoy today. The only cod that, to my knowledge, is currently considered sustainable is Northeastern Arctic cod (usually from Norway). Fortunately, this is what is often available in Spain today. I really like cod, but keep in mind where it comes from when I buy it.
Let’s hope that our governments are able to take the necessary actions to replenish the numbers of salt cod in the Atlantic! Otherwise the world is missing out on one of the most delicious fish.
Expert advice
- To desalinate cod, place it in a large bowl and cover it with cold water. Change the water about four times a day over a 24-48 hour period. Cod varies in how long it takes to desalinate, and some people say the only way to know if it’s ready is to taste some.
- You can use any part of the cod, but for maximum flavor choose smaller cuts (not the loin).
- Want to make your own shrimp broth? Place about 20 prawn shells (including heads) in a large baking dish and cover them with aromatic vegetables (onion, leek, celery, bay leaves, etc.) and a couple of spoons of tomato paste. Cover with cold water and roast in the oven at 180°C for about three hours, covered with foil.
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Spanish cod and potato stew
This delicious cod and potato stew is easy to prepare and is a perfect pescatarian meal for the cold season. This typical Spanish stew is prepared with cod.
Print (optional images) Pin EvaluatePortions: 4 portions
Calories: 626.81kcal
Instructions
Heat the olive oil in a large pan and when it is hot but not smoking, add the diced onion and leek and brown over medium heat for about 5 minutes.
Add the rosemary and the chopped desalted cod and brown for another 5 minutes.
Add the potato wedges and cover with ½ cup shrimp stock and two cups water (or enough water to cover the potatoes and cod).
Bring to a slow boil and then reduce to a simmer. Cook until potatoes are tender, about 20 minutes.
Season with salt and pepper and serve hot. Be careful of small bones when eating. Enjoy!
Notes
- To desalinate cod, place it in a large bowl and cover it with cold water. Change the water about four times a day over a 24-48 hour period. Cod varies in how long it takes to desalinate, and some people say the only way to know if it’s ready is to taste a little.
- You can use any part of the cod, but for maximum flavor choose smaller cuts (not the loin).
- Want to make your own shrimp broth? Place about 20 prawn shells (including heads) in a large baking dish and cover them with aromatic vegetables (onion, leek, celery, bay leaves, etc.) and a couple of spoons of tomato paste. Cover with cold water and roast in the oven at 180°C for about three hours, covered with foil.
Nutrition
Serve: 1serve | Calories: 626.81kcal | Carbohydrates: 39.73G | Protein: 76.49G | Fat: 16.77G | Saturated fat: 2.53G | Polyunsaturated fats: 2.57G | Monounsaturated fats: 10.29G | Cholesterol: 172.37mg | Sodium: 8118.96mg | Potassium: 2731.66mg | Fiber: 4.5G | Sugar: 4.81G | Vitamin A: 547.81UI | Vitamin C: 27mg | Soccer: 235.18mg | Iron: 5.06mg
Photography by Giulia Verdinelli
