The codfish and potatoes stew is a hearty main dish to enjoy either cold or hot, especially on cold winter evenings. It’s very easy to prepare and does not require long cooking times since the potatoes are cut into pieces and the codfish meat takes just a few minutes to cook. This codfish with potatoes stew is a classic that can also be served as a one-dish meal. This is also a recipe from my “memories.” My mother often prepared it for my father, and they always argued about the fact that my mother, according to my father, had the habit of adding too much tomato. Here’s how I prepare it.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 26 oz desalted codfish
- 1.1 lbs potatoes
- 4 tablespoons tomato sauce (or canned tomatoes)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste oregano or chopped parsley
- 1 glass water
Steps
If the codfish is too salty, soak it in cold water for a few hours, changing the water often. Always ask for advice from the fishmonger.
1) Peel the potatoes and cut them into chunks.
2) Divide the codfish into 4 pieces.
3) In a large non-stick skillet with high edges, sauté the garlic in a drizzle of extra virgin olive oil.
4) Once the garlic is golden, remove it and add the potatoes. Stir and pour in only half a glass of water (add the rest if the sauce gets too thick) and the tomato sauce (you can also use fresh cherry tomatoes, halved and seeded). The tomato is meant to give just a hint of color, but if you like it more “red,” like I do, you can add more.
5) Stir everything and cook, covered, for about 10/15 minutes over low heat. Do not add salt, because the potatoes will absorb it from the codfish. After about ten minutes, check the cooking; the potatoes should start to soften, thanks to the cooking liquid.
6) Now add the pieces of codfish, placing them on the bottom of the skillet. Ensure the potatoes are on top of the codfish so they continue cooking without disintegrating. Raise the heat and let it cook for the first 5 minutes with the lid on; then remove it and let the excess sauce thicken (in case the codfish releases too much water). Check the codfish doneness; if its skin peels off easily without resistance, it is cooked. The dish is ready. Serve the codfish with stewed potatoes with a sprinkle of oregano or fresh chopped parsley.
Sometimes I substitute the garlic with a brown onion or fresh spring onion.
