Stewed Cod with Potatoes and Olives, a recipe I often prepare during the winter; my family and I love it. I serve the stewed cod as a main course, but also as a complete meal, accompanied by rustic bread. It’s one of those ancient dishes our grandmothers prepared that never go out of style.

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Recipe Stewed Cod with Potatoes and Olives

Difficulty: Very Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stove, Low Heat
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Stewed Cod with Potatoes and Olives

28 oz desalted cod
32 oz potatoes
7 oz tomato pulp
1 onion
to taste black olives (at least 20 olives)
1 bunch chopped parsley
to taste extra virgin olive oil
to taste salt
to taste pepper

Preparation of STEWED COD WITH POTATOES AND OLIVES

To prepare the cod with potatoes and olives, I used pre-soaked cod ready to be cooked. If you’ve bought salted cod, you need to soak it for a few days (read How to Soak Cod).

First, check the pieces of cod and remove any bones with tweezers.
Peel the onion and coarsely chop it, then sauté it with a drizzle of oil for a few minutes.
Meanwhile, peel the potatoes, rinse them, and cut them into cubes (NOT very small).
When the onion is well sautéed, add the potatoes, about 1 1/4 cups of water, the tomato pulp, and a pinch of salt (don’t overdo the salt, as the cod is quite salty). Stir everything, cover, and bring to a boil.
Add the cod pieces and a few pinches of pepper, cover again, and cook on low heat for 20-25 minutes. Occasionally, gently stir the potatoes and pour some cooking liquid over the cod. If necessary during cooking, you can add a ladle of hot water.
After the necessary time, add the olives and continue cooking for another 5-10 minutes (check that the cod and potatoes are cooked just right). Before removing from the heat, add the chopped parsley.
Serve the stewed cod with potatoes hot.