This comforting salt 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 cod and potato stew while on a culinary vacation with Esme Tours--so 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 fish stew (suquet de pix).
Introduction
Spain was once the largest consumer of salt cod in the world, so there are plenty of dishes featuring bacalao (salt cold) to be found--like this cod and potato stew I learned how to make with Chef Esmeraldo at an Esme Tours Spanish cooking retreat.
Ingredients
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 discuss the key ingredients.
- Salt Cod: You'll have to desalinate the cod before using it, which means you'll need to soak it in cold water for 24-48 hours, changing the water four times per day. Any part of the cod will be nice in this recipe, but I recommend not using the loin for a better flavor.
- Potatoes: Use a waxy red potato, as it won't fall apart or get mushy as the stew simmers.
- Shrimp Stock: Use homemade if you can, as the flavor is fantastic!
- Rosemary: This fresh herb goes beautifully with the fish and shrimp flavors. Substitute with dried rosemary if needed.
See recipe card for full information on ingredients and quantities.
How to Make Cod & Potato Stew
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sauté the diced onion and leek in olive oil over medium heat until softened, about 5 minutes. (image 1)
- Add the rosemary and chopped desalinated cod and sauté for 5 more minutes. (image 2)
- Add the potato wedges, shrimp stock, and water. Make sure that all the ingredients are covered with the liquid. (image 3)
- Bring to a boil, then lower the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. (image 4)
- Adjust the salt and pepper to taste. (image 5)
- Serve hot and enjoy right away! Be sure to eat carefully, as there may be small bones from the fish. (image 6)
Recipe FAQs
On my food tours, people often ask why we eat salt cod; wouldn't it be easier to simply buy the fresh stuff? The answer is yes and no... Salting and drying cod creates a unique flavor and texture that fresh cod doesn't have. You almost have to consider them two separate foods!
Yes, cod is wonderful in soups and stews! I recommend using salted cod that's been desalinated (soaked in water to remove excess salt). It's a traditional Spanish fish that's both healthy and delicious!
Salted cod needs to be rehydrated in water for 24-48 hours before using. Change the water frequently to lower the salt content. If you're not sure if it's ready, just taste a small bit!
Unfortunately, the demand for salt cod coupled with advances in fishing technology means that Atlantic cod isn't a sustainable fish to enjoy today. The only cod that I'm aware is currently considered sustainable is northeast Arctic cod (usually from Norway). Luckily, this is what is often available in Spain today. I enjoy cod a lot, but keep in mind where it's coming from when I buy it.
Let's hope that our governments are able to take the necessary actions to replenish salt cod numbers in the Atlantic! If not, the world is missing out on one of the most delicious fish.
Serve
This cozy cod and potato stew is perfect for a simple winter dinner! I recommend serving it with hearty sliced bread and a colorful salad, like this orange and red pepper salad or this tuna and blood orange salad. Finish off your meal with arroz con leche for a comforting treat!
Expert Tips
- To desalinate the cod, place it in a big bowl and cover with cold water. Change the water about four times a day over the span of 24-48 hours. Salt cod varies in how much time it needs to desalinate, and some people say the only way to know if it's ready is to taste a small bit.
- You can use any part of the cod, but for maximum flavor go for the lesser cuts (not the loin).
- Want to make your own shrimp stock? Put about 20 shrimp shells (heads included) into a large baking dish and cover with aromatic vegetables (onion, leek, celery, bay leaf, etc.) and a couple of tablespoons of tomato paste. Cover with cold water and roast in a 300°F oven for about three hours, covered in foil.
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Spanish Cod and Potato Stew
Ingredients
- ¼ cup extra virgin olive oil
- 1 large onion diced
- 1 leek diced
- 2 sprigs fresh rosemary
- 1 pound dried salt cod desalinated and chopped
- 4 medium red potatoes peeled and cut in wedges
- ½ cup homemade shrimp stock or store bought
- 2 cups water possibly more if needed
Instructions
- Heat the olive oil in a heavy pan and when hot but not smoking, add the diced onion and leek and sauté over a medium heat for about 5 minutes.
- Add the rosemary and the chopped desalinated salt cod and sauté for another 5 minutes.
- Add the potato wedges and cover with ½ cup shrimp stock and two cups of water (or enough water to cover the potatoes and cod).
- Bring to a slow boil and then lower to a simmer. Cook until the potatoes are tender, about 20 minutes.
- Adjust seasoning with salt and pepper and serve piping hot. Watch out for small bones when eating. Enjoy!
Notes
- To desalinate the cod, place it in a big bowl and cover with cold water. Change the water about four times a day over the span of 24-48 hours. Salt cod varies in how much time it needs to desalinate, and some people say the only way to know if it's ready is to taste a small bit.
- You can use any part of the cod, but for maximum flavor go for the lesser cuts (not the loin).
- Want to make your own shrimp stock? Put about 20 shrimp shells (heads included) into a large baking dish and cover with aromatic vegetables (onion, leek, celery, bay leaf, etc.) and a couple of tablespoons of tomato paste. Cover with cold water and roast in a 300°F oven for about three hours, covered in foil.
Nutrition
Photography by Giulia Verdinelli
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