Cod with potatoes and olives in white, a simple and very easy recipe. I love this dish made with very few ingredients precisely to enhance the taste of the cod. I prepared it following my grandmother’s recipe which, as always, are not too elaborate but taste like home, family, and good things. Today I only put olives but sometimes I also add a handful of raisins and it fits perfectly!

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Recipe Cod with Potatoes and Olives in White

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

Ingredients for Cod with Potatoes and Olives in White

1.76 lbs desalted cod (cut into pieces)
2 lbs potatoes
1 onion
to taste black olives (at least 20 olives)
to taste extra virgin olive oil
to taste salt
to taste pepper

Preparation of COD WITH POTATOES AND OLIVES IN WHITE

To prepare the cod with potatoes and olives, I used already soaked cod, which is ready to be cooked, but if you bought salted cod, you need to soak it for a few days (read How to soak the cod).

First, check the pieces of cod and remove any bones with tweezers.
Peel the onion and coarsely chop it, then sauté with a drizzle of oil for a few minutes.
Meanwhile, peel the potatoes, rinse them and cut them into chunks (NOT very small).
When the onion is well sautéed, add the potatoes, about 1 1/4 cups of water, and a pinch of salt (do not overdo it as the cod is quite salty). Cover and bring to a boil.
Add the pieces of cod and a few pinches of pepper, put the lid back on, and cook over low heat for 20-25 minutes. Occasionally, gently turn 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 (before removing from the heat, check that the cod and potatoes are cooked to the desired degree).
Serve the cod with potatoes and olives piping hot.