Cod Fish with Potatoes is a beloved dish in many cultures, known as Bacalao con Papas in Spanish and Bakalar s Krumpirom in Croatian. This dish combines cod’s delicate, flaky texture with the comforting heartiness of potatoes, all cooked in a flavorful broth with olive oil, garlic, and fresh herbs. Whether served as a family meal or a special occasion dish, it celebrates simple, delicious ingredients.
Preparation Time
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Ingredients (for four people)
- 4 cod fillets (fresh or dried and rehydrated)
- 6 medium potatoes, peeled and sliced into rounds
- 1 onion, finely sliced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon paprika (optional for extra flavor)
- Salt and pepper to taste
- 4 cups water or fish broth
- Lemon wedges for serving
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Cod
If using dried cod (bacalao), soak it overnight, changing the water a few times to remove excess salt. Drain the cod and pat dry. For fresh cod, season the fillets with salt and pepper.
Step 2: Cook the Potatoes
Heat the olive oil over medium heat in a large pot or skillet. Add the sliced potatoes and onions, and sauté them for 5-7 minutes until they soften. Stir in the minced garlic and cook for another 1-2 minutes, careful not to let the garlic burn.
Step 3: Add the Liquid and Cod
Pour the water or fish broth over the potatoes and onions, and add the bay leaf. Bring the mixture to a simmer and cook until the potatoes are tender, about 10-12 minutes. Place the cod fillets on top of the potatoes, cover, and cook for another 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
Step 4: Finish and Serve
Remove the bay leaf and sprinkle the dish with fresh parsley and paprika (if using). Drizzle with olive oil for richness, and serve with lemon wedges on the side.
Tips and Tricks
- Choosing the Right Cod Fish: Look for fresh cod fish with bright, clear eyes and firm flesh. Our guide provides general principles for choosing fish on the market.
- Dried Cod Option: If using dried bacalao, soak it for at least 24 hours, changing the water every 6-8 hours to remove excess salt.
- Flavor Enhancer: Add a splash of white wine to the broth for extra depth of flavor.
- Make it Spicier: Add a pinch of crushed red pepper flakes for a spicy kick.
Serving Suggestions
- Green Salad: Serve alongside a simple green salad with a vinaigrette for freshness.
- Crusty Bread: A warm, crusty bread slice is perfect for mopping up the flavorful broth.
- Steamed Vegetables: A side of steamed green beans or asparagus pairs well with this hearty fish dish.
Wine Pairing
- General Wine Suggestion: A crisp Albariño from Spain or a Sauvignon Blanc would pair well with the light, fresh flavors of the cod and potatoes.
- Bulgarian Wine: Try a Dimyat or Misket from Bulgaria for a refreshing pairing that complements the dish’s mild flavors.
Nutritional Information (Per Serving)
- Calories: 390 kcal
- Protein: 32g
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 2g
- Cholesterol: 65 mg
- Sodium: 250 mg
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free as long as the fish broth or stock used is gluten-free.
- Dairy-Free: This dish is dairy-free, making it an excellent option for those with lactose intolerance.
About the Cod Fish With Potatoes
This Cod Fish with Potatoes dish is a simple, hearty, and traditional meal enjoyed for generations in countries like Spain, Croatia, and across the Mediterranean. The combination of tender potatoes, flaky cod, and aromatic herbs makes it a comforting and wholesome dish, perfect for any season. Olive oil and garlic infuse the dish with rich Mediterranean flavors, bringing out the best in the fresh ingredients.
Cultural Context
Bacalao con Papas is a traditional dish from Spain, where cod (often dried and salted) is a staple, particularly during Lent and other religious celebrations. The dish is also a staple in Latin American countries, where variations are common. Bakalar s Krumpirom is a popular dish in Croatia, especially during Christmas and Easter, reflecting the country’s strong Catholic traditions. Dried cod is often used in Croatian kitchens, prepared in soups, stews, or with potatoes, as seen in this classic recipe. Both versions of this dish highlight the importance of cod and potatoes in Mediterranean and Eastern European cuisines, where simple ingredients are transformed into hearty, flavorful meals. Codfish (риба треска, in Bulgarian) is only imported in Bulgaria.
