Baked cod with potatoes, a typical Calabrian recipe, but instead of cod, you can also use Mammola stockfish, another Calabrian delicacy, both cod and stockfish are equivalent, resulting in unique dishes for taste, famous and much appreciated not only by us Calabrians, but by those who have the fortune to try them, preferably on site prepared with local products that give a unique taste, especially for Mammola stockfish. In Calabria, this dish is a classic during the winter holidays, prepared on All Souls’ Day, but also on St. Martin’s Day, and Christmas Eve, but it’s so good that I prepare it often, and then baked it is also lighter compared to cod with fried peppers and potatoes, but occasionally we make an exception, because you can’t say no to your cravings and I love flavorful and tasty dishes like cod with peppers and potatoes.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 Persons
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 18 oz Desalted Cod
- 2.2 lbs Potatoes
- to taste Cherry Tomatoes
- to taste Oregano
- to taste Olive Oil
- to taste Baked Black Olives
- 2 Bell Peppers
- to taste Chili Pepper
- to taste Salt
Preparation
Desalt the cod a few days in advance. Soak it in cold water for 3 days, changing the water morning and evening. If it’s hot, keep it in the fridge.
Once desalted, cut the cod into pieces. Prepare the potatoes as well, peel them and cut them into large wedges. To cook the potatoes quickly and evenly with the cod, I do a quick pre-cooking. In boiling water for 3-4 minutes, or in the microwave, in a bowl, without water, covered with plastic wrap, for about 3 minutes.
Place a drizzle of olive oil in a baking dish, add the potatoes and lightly salt them, then add the cod. Add some cherry tomatoes cut in half, add some red bell pepper, I used 2 peppers from the garden, the ones we use to make crunchy peppers, also add a chili pepper if you like. Finish with a bit of oregano, some baked black olives and another drizzle of oil.
Bake in a hot oven at 355°F for about 30-40 minutes. Remove from the oven and enjoy our baked cod with potatoes while still hot, delicious and richly Calabrian. A simple dish in its preparation but full of enveloping taste, always present on the tables of us Calabrians during festive days.
Also try the fried cod, here in Calabria it is traditional to prepare it during the holidays, cod in general, but fried it must not be missing, certainly baked is a valid alternative for a healthier and lighter dish. I also love the version with fried peppers and potatoes, a delight, it’s really worth trying it.
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