Cod with potatoes and olives
INGREDIENTS
- Desalted cod: 800 g
- Potatoes: 700 g
- Black olives: 200 g
- Vegetable broth: 350 g
- All-purpose flour: 100 g
- Yellow onion: 1
- Extra virgin olive oil: 5 tablespoons
- Bay leaves: 3
- Fine salt: to taste
- Black pepper: to taste
INSTRUCTIONS
- Prepare the cod. If using pre-soaked cod, it’s ready to cook. If using salted cod or dried stockfish, soak it in cold water for two days, changing the water three times daily to remove salt or rehydrate the fish. Drain, pat dry, remove any bones with tweezers, and cut into small rectangles.
- Dredge the cod pieces in flour on both sides. Peel and finely slice the onion. Heat 2.5 tablespoons of olive oil in a large pan, add the onion, and sauté until golden, about 5 minutes. Add the floured cod pieces to the pan.
- Cook the cod over low heat for 20 minutes, flipping occasionally to ensure even browning. Meanwhile, peel the potatoes and cut them into wedges or 1 cm-thick slices. Rinse under cold water and pat dry.
- In a large pot, heat 2.5 tablespoons of olive oil. Add the potatoes and cook over medium heat, pouring in the vegetable broth (or fish stock) to flavor them for about 5 minutes.
- Once the cod is browned, transfer it to the pot with the potatoes, including its cooking juices. Add the black olives and bay leaves. Cook for another 15–20 minutes, adding more broth if needed to keep the dish moist and create a creamy sauce.
- Turn off the heat, adjust the salt and pepper to taste, and serve your cod with potatoes and olives hot!
Creator