Potato stew with cod

Guiso de patatas con bacalao

A classic is what we have prepared for you, a potato stew with cod. During Lent, these types of dishes are the most elaborate in our country, a tradition that makes us savor truly delicious recipes, both sweet and savory. Cod is a fish that we love and if it is stewed it is even better.


  • 1kg of potatoes
  • 1/2 kg salted cod
  • 1 leek
  • 1 onion
  • 2 cloves of garlic
  • 100g red pepper
  • 1 medium green pepper
  • Fresh parsley
  • 1 bay leaf
  • Salt
  • Ground black pepper
  • 1l fish broth
  • Extra virgin olive oil
  • Saffron
  1. To start the recipe, the first thing we have to do is desalt the cod. To do this, we will cut our loin into pieces, wash it well and put it in a bowl with cold water, between 24-48 hours. We have to change the water to the cod from time to time in this way, we will be able to desalt our cod.
  2. In a saucepan or frying pan we put the finely chopped vegetables, along with a good splash of olive oil. Sauté until soft and golden.
  3. Add the potatoes that we have previously cut into uneven pieces, sauté together with the sauce for a few minutes.
  4. In a mortar we put a few leaves of fresh parsley, ground pepper and saffron and we add it to our stew, stir.
  5. We add the fish broth, it should cover our potatoes. We will let it cook until softened.
  6. When the potatoes are almost ready, we will add the cod and let it cook along with the potatoes. It won't take too much time.
  7. We taste and adjust the salt, if necessary.
  8. We serve and decorate with some fresh parsley leaves.
potatoesbacalao0002_2web Photographs and recipe by Raquel Carmona .

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