Spanish Cod and Potato Stew

5 from 2 votes

Spanish Cod and Potato Stew

This delicious cod and potato stew is easy to prepare, and makes a perfect cold weather pescetarian meal. This typical Spanish stew is made using salt cod.

Prep Time10

Cook Time35

Total Time45

Course: Stew

Cuisine: Spanish

Servings: servings

Calories: 626.81kcal

Author: Lauren Aloise

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

US Customary - Metric

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