Stewed salt cod with potatoes is a simple yet tasty dish. Salt cod pairs very well with potatoes, whether in white or with tomato, because they absorb all its flavor. A very easy dish to prepare whether you use already desalted cod or salted one. It can also be prepared with stockfish, but it will take a long time to rehydrate. If you want to make it even more delicious, you can add black or green olives. The flesh of the salt cod is very delicate and tends to flake during cooking if stirred, so I suggest shaking the pan from time to time to prevent it from sticking. This dish is naturally gluten-free and lactose-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.76 lbs desalted salt cod
- 2.2 lbs potatoes
- 1/2 onion
- 14 oz peeled tomatoes
- 3.38 tbsp extra virgin olive oil
- 1 1/4 cups water
- salt
- pepper
- parsley
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Lid
Steps
Rinse the salt cod well under running water. Dry it with kitchen paper and place it on a cutting board. With a sharp knife, remove the skin. Cut into 2×2 inch pieces and remove any bones.
Peel the potatoes and cut them into 1×1 inch cubes. Slice the onion into julienne strips.
In a pan, add the oil with the onion and bring to the heat. Sauté for a couple of minutes on low flame. Add the tomato pulp, potatoes, water and stir.
Season with salt and pepper. Add the salt cod and cover with a lid.
Cook for 45 minutes, occasionally shaking the pan to prevent potatoes from sticking to the bottom.
Chop the parsley. Once the stewed salt cod is ready, sprinkle with parsley and serve.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
You can also use salted cod, but it must be desalted in cold water for 24/36 hours, taking care to change the water every 8 hours, keeping it in the refrigerator.
You can also use salted cod, but it must be desalted in cold water for 24/36 hours, taking care to change the water every 8 hours, keeping it in the refrigerator.
You can also use salted cod, but it must be desalted in cold water for 24/36 hours, taking care to change the water every 8 hours, keeping it in the refrigerator.
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