Friday, July 12 2024

Stewed salt cod with potatoes and olives, a recipe I often prepare in the winter time; my family and I like it very much.

I serve the stewed cod as a main course, but also as a main dish, accompanying it with bread, preferably the homemade kind.

It is one of those ancient dishes, which our grandmothers used to prepare and which never go out of fashion.





  • 1.75 pounds (800 g) of desalted cod (baccalà)
  • 2 pounds (900 g) of potatoes
  • 1 cup (200 g) of tomato pulp or crushed tomatoes
  • 1 onion
  • Black olives to taste (at least 20 olives)
  • A bunch of chopped parsley
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste



To prepare cod with potatoes and olives I used cod that had already been soaked so it was ready to be cooked, but if you bought salt cod you need to soak it for a few days.

First check the cod pieces and remove any bones with tweezers.

Peel the onion and chop it coarsely, then brown it with a little oil for a few minutes.

Meanwhile, peel the potatoes, rinse them and cut them into cubes (NOT very small).

When the onion is well browned, add the potatoes, about 1 cup of water, the tomato pulp and a pinch of salt (don’t overdo the salt because the cod is quite savory).

Turn everything over, cover, and bring to a boil.

Add the cod pieces and a few pinches of pepper, put the lid back on and simmer for 20-25 minutes.

Turn the potatoes gently from time to time and pour some of the cooking juices over the cod.

If needed, you can add a ladleful of hot water during cooking.

After the necessary time has elapsed, add the olives and continue cooking for another 5-10 minutes (check that the cod and potatoes are cooked through). Before removing from the heat, add the chopped parsley.

Serve the stewed cod with potatoes piping hot.

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