Stewed codfish and potatoes is a hearty main dish to enjoy both cold or hot, especially on cold winter evenings. It’s very easy to prepare and doesn’t require long cooking times as the potatoes are cut into pieces and the codfish takes only a few minutes to cook. Stewed codfish with potatoes is a classic that can also be served as a single dish. It’s also a recipe from my “memories.” My mother used to make it often for my father, and they always argued because my father thought my mother had a habit of adding too much tomato. Here’s how I make it.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 26 oz desalted codfish
- 1 lbs potatoes
- 4 tablespoons tomato sauce (or peeled 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 your fishmonger for advice.
1) Peel the potatoes and cut them into chunks.
2) Divide the codfish into 4 pieces.
3) In a large non-stick pan with high sides, sauté the garlic in a drizzle of extra virgin olive oil.
4) When the garlic is golden, remove it and add the potatoes. Stir and pour only half a glass of water (we’ll add the rest if the sauce is too thick) and the tomato sauce (fresh cherry tomatoes cut in half and seeded work well too). The tomato is meant to add just a hint of color, but if you like it “redder” like I do, you can add more.
5) Mix everything and cook, covered, for about 10/15 minutes on low heat. Don’t add salt, as 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 at the bottom of the pan. Ensure the potatoes are on top of the codfish; this way, they will continue to cook without becoming mushy. Increase the heat and let it cook for the first 5 minutes with the lid on; then remove it and let any excess sauce reduce (in case the codfish releases too much water). Check the codfish’s cooking; if the skin easily detaches without resistance, it is cooked. The dish is ready. Serve the stewed codfish with potatoes with a sprinkle of oregano or fresh chopped parsley.
Sometimes I substitute garlic with bronze onion or fresh green onion.
