Cod and Potato Stew
Recipe type: Stew
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This delicious cod and potato stew is easy to prepare and perfect for a meatless meal.
  • ¼ cup extra virgin olive oil
  • 1 large onion, diced
  • 1 leek, diced
  • 2 sprigs of fresh rosemary
  • 1 lb dried salt cod, desalinated (you can buy any part of the cod, but for maximum flavor go for the lesser cuts (not the loin).
  • 4 medium red potatoes, peeled and rinsed and then cut into wedges
  • 1 cup homemade shrimp stock (can substitute store bought if necessary)
  • Approximately 2 cups of water
To desalt the cod
  1. Place the cod 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.
To make the shrimp stock
  1. The shrimp stock is easy to make if you have about 20 shrimp shells (heads included) handy. Put them 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.
To make the stew
  1. 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 five minutes.
  2. Add the rosemary and the chopped desalinated salt cod and sauté for another five minutes.
  3. 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).
  4. Bring to a slow boil and then lower to a light simmer. Cook until the potatoes are tender, about 20 minutes.
  5. Adjust seasoning with salt and pepper and serve piping hot. Watch out for small bones when eating.
Recipe by Spanish Sabores - Simple Spanish Recipes & Travel Tips at