The Green Cod with Potatoes is another one of those recipes I learned to cook from my mom.
My grandmother used to make it, now my mom, and finally, I have learned all their tricks and secrets, to achieve a creamy and tasty cod with potatoes.
Follow my explanation that I will illustrate step by step, and make it with me.
I’ll leave you with some other quick seafood second courses, just click on the red words below:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 906.92 (Kcal)
- Carbohydrates 33.64 (g) of which sugars 1.75 (g)
- Proteins 152.55 (g)
- Fat 14.56 (g) of which saturated 2.16 (g)of which unsaturated 6.94 (g)
- Fibers 4.67 (g)
- Sodium 17,663.71 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the ingredients we need to prepare this recipe
- 1.76 lbs cod
- 5 potatoes (medium size)
- to taste fine salt
- to taste extra virgin olive oil
- to taste chopped parsley
- 10 Taggiasca olives
- 10 green olives
- 1 clove garlic
- to taste pine nuts
Tools
- 1 Pan
- 1 Cooking Spatula
- 1 Knife
- 1 Potato Peeler
Steps
I always buy salted cod, so, before cooking it, it needs to soak in water for at least 3 days.
If you haven’t bought already soaked, ready-to-use cod, I’ll explain how to proceed with salted cod (since that’s how I buy it).
Take the cod and put it in a glass or ceramic container that you have filled with water.
Place the cod inside, cover the container, and store it in the fridge for 3/4 days.
Morning and evening, you will need to change the water and store it again in a cool place.
On the 4th day, take the cod, rinse it under running water and let it drain.
Once drained, you’ll need to squeeze it again with your hands, because once in the pan, it shouldn’t release too much water. Pat it dry with paper towels as shown in the video attached to the recipe.
Take a pan and cut 3/4 potatoes, into round slices, not too thin, and season them with oil, garlic chopped without the core, very little salt, parsley, and water to cover them.
TIP: I say little salt because salt can be added later, when the cod is almost cooked and you can taste it.
At that point, you will have determined the saltiness of the dish you are preparing and decide whether to add more or not.
Begin to cook the potatoes, they will be ready when you feel they are soft and the water has evaporated. Add the Taggiasca olives, green olives, and pine nuts to the potatoes.
Take the cod, cut it into pieces and place it on the bed of potatoes and sprinkle it with a bit more chopped parsley.
➡️Earlier I told you to squeeze it as best as you can because you will see that despite this step, it will always release some water once in the pan, which, however, will be the more or less right amount needed for cooking.
As it cooks, with the same concept of salt, if you see there’s not enough water and the fish is not yet ready, you can add a bit, but if there’s too much, it will make the entire preparation “watery.”
After 11/12 minutes of cooking the fish at medium/low temperature, flip it and continue for another 7/8 minutes on the other side. My cod took about 20 minutes to be ready, it was very tender, you adjust based on the consistency of yours.
Taste to check the saltiness. When you turn off the heat, there should be no more water in the pan, the potatoes will have taken on a creamy consistency, and the cod will be cooked enough to be pierced with a fork.
All that’s left is to wish you a good appetite
Storage and Tips for Green Cod with Potatoes
The Green Cod with Potatoes is delicious to enjoy right after it’s made, the creaminess that the potatoes give to the dish is truly unique.
If there are leftovers, please don’t throw anything away.
Just store the cod in a covered container and keep it in the fridge.
Even for two days.
When it’s time to reuse it, heat it up and you’ll find it just as good.
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