Summary: Cod with spinach is one of those dishes that prove healthy eating doesn't have to be boring or complicated. It's a stew with deep roots in Spanish cuisine, especially popular during Holy Week as a meatless dish, but also a fantastic option for any day of the week when you're looking for something nutritious, flavorful, and ready in just over 30 minutes.
The combination of cod and spinach is not arbitrary: spinach, rich in iron, folate, and vitamin K, perfectly complements cod, an exceptional source of high-quality protein, vitamin B12, and omega-3s. Together, they form a nutritionally complete and balanced dish that, cooked with extra virgin olive oil and the right aromatics, is also extraordinarily tasty.
At Bacalalo, we have been selecting the best Gadus morhua cod since 1990 at the Mercat del Ninot in Barcelona for everyday dishes like this one, which deserve the best ingredients. For cod with spinach, desalted cod flakes are perfect: they integrate quickly with the spinach and are the most efficient cut for a dish that can be prepared in half an hour. We provide the complete recipe, both the more soupy version (stew style) and the drier version (sautéed style).
Contents
Ingredients for 4 people
For cod with spinach (stew version):- 500 g desalted cod flakes (or shredded fillets)
- 600 g fresh spinach (or 300 g frozen spinach)
- 1 medium onion
- 4 cloves garlic
- 2 ripe tomatoes (or 200 g crushed tomatoes)
- 1 small green pepper (optional)
- 1 teaspoon sweet paprika
- 400 ml vegetable or light fish broth
- 4 tablespoons extra virgin olive oil
- 1 bay leaf
- Salt (very little, cod is already salty)
- Black pepper
- 2 raw garlic cloves
- Fresh parsley (a bunch)
- A few saffron threads (optional)
Step-by-step Preparation
Step 1: Prepare the Cod
With desalted cod flakes from Bacalalo, check the salt level by tasting a small piece and drain them well. If starting with salted cod, desalinate it beforehand (36-48 hours with water changes every 8-12 hours in the refrigerator) and flake it, removing any bones.
For the quickest everyday version, desalted cod flakes are the ideal cut.
Step 2: Wash and Prepare the Spinach
If using fresh spinach, wash it well in cold water and remove any thick stems. Fresh spinach significantly reduces in volume when cooked: 600 g of fresh spinach yields approximately the same amount as 300 g of frozen. If using frozen spinach, thaw it beforehand and squeeze it well to remove excess water.
Step 3: Sauté Base
In a medium pot, heat the oil over medium heat. Sauté the finely chopped onion for 6-8 minutes until translucent. Add the sliced garlic and green pepper (if using) and sauté for 3 more minutes. Add the paprika off the heat, stir, and return to the heat. Add the tomato and cook the sofrito for 8-10 minutes until concentrated.
Step 4: Add the Broth and Spinach
Pour the broth over the sofrito and bring to a gentle boil. Add the bay leaf. Incorporate the spinach: if fresh, add it in batches because it reduces significantly in volume. Stir to combine with the broth. Cook for 5 minutes over medium heat.
Step 5: Add the Cod
Add the cod flakes to the stew. Lower the heat to low and cook for 10-12 minutes. The cod will cook and release its juices, enriching the broth with its characteristic marine flavor.
Do not overcook: cod flakes break down quickly. 10 minutes over low heat is enough for the cod to be cooked and its flavors integrated.
Step 6: The Final "Majado"
In a mortar, crush the raw garlic with the fresh parsley and saffron (optional). Add a tablespoon of the stew broth to make a paste. Incorporate into the stew during the last 3 minutes of cooking and mix gently.
This raw garlic and parsley "majado" completely transforms the dish: it provides an aromatic freshness that contrasts with the depth of the sofrito.
Step 7: Rest and Adjust Seasoning
Turn off the heat, remove the bay leaf, and let rest for 5 minutes. Taste and adjust salt if necessary (the cod will have seasoned the broth considerably). Serve with a drizzle of raw extra virgin olive oil and chopped fresh parsley.
Expert Tips
Fresh spinach yields better results than frozen. Fresh spinach has more flavor, better color, and a livelier texture. If using frozen, squeeze it very well: it releases a lot of water that can excessively dilute the broth.
Do not overcook. Cod flakes and spinach cook quickly. Overcooking breaks down the cod into fibers and turns the spinach an unattractive dark green color. 10-12 minutes of combined cooking is the maximum.
The raw garlic "majado" is the secret to the flavor. Many modern versions omit the "majado" to simplify. This is a mistake: crushed raw garlic provides a fresh aromatic note that cooked garlic cannot, and it makes the dish taste vibrant.
Drier vs. soupy version. If you prefer a more soupy dish, add more broth. If you prefer it drier (almost a spinach and cod sauté), reduce the broth to 200 ml. Both versions are equally valid and delicious.
Saffron is not essential but elevates it. A few threads of toasted saffron in the "majado" give the dish a unique floral aroma and that golden color that makes the stew so visually appealing. If you have it, use it.
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Recipe Variations
Cod with spinach and chickpeas. Add 400g of cooked chickpeas along with the spinach. The result is the famous "potaje de vigilia" (Lenten stew) in its most complete version. Chickpeas make the dish more substantial and nutritious.
Cod with spinach and poached egg. Once the dish is served in a bowl, poach an egg in water with vinegar and place it on top. When the yolk breaks, it mixes with the broth, creating a spectacularly creamy sauce.
Cod with spinach, Arabic style. Add a pinch of ground cumin, cinnamon, and some grated fresh ginger to the sofrito. Also, incorporate some raisins and toasted pine nuts. The result is a dish with complex flavors influenced by the Arabic gastronomy that marked Spanish cuisine for centuries.
What to Serve With
- Crusty bread for dipping in the broth
- Boiled white rice for a more substantial version
- Hard-boiled egg cut into quarters (classic accompaniment in "potajes de vigilia")
- Full-bodied white wine: Godello, Rueda Verdejo
- Also very good with a young, light red wine
- As a light first course followed by a main protein
Why Cod Quality Matters
Spinach is an ingredient with character: its slightly earthy flavor and silky texture are recognizable. For the cod to stand out alongside it and not be overshadowed, you need first-quality Gadus morhua with that deep, unmistakable flavor. Cod without character will be completely overpowered by the spinach, while quality cod creates a symbiosis of flavors where both ingredients enhance each other.
At Bacalalo, we have been selecting cod with that character since 1990 at the Mercat del Ninot in Barcelona. Our desalted cod flakes are perfect for this dish: they already have the ideal salt point and are ready to add directly to the stew.
Frequently Asked Questions about Cod with Spinach
Is cod with spinach a Holy Week dish?
It has that cultural association because it is a meatless dish, but it is so good that it is cooked all year round. In Spanish homes, it is a common autumn-winter dish when spinach is at its best.
How many calories does cod with spinach have?
It is one of the lightest and most nutritious dishes in Spanish cuisine: approximately 220-260 kcal per serving, depending on the amount of oil. High in protein (cod), iron and folate (spinach), and with healthy fats from olive oil.
Can baby spinach be used or only regular spinach?
Baby spinach is more tender and has a milder flavor, perfect for this recipe. Regular spinach has more flavor but the tougher stems need to be removed. Both work well.
How long does fresh spinach need to cook?
Fresh spinach cooks very quickly: 5 minutes in hot broth is more than enough. If you cook it longer, it loses its green color and turns an unattractive dark brown.
Can cod with spinach be made without sofrito?
Yes. The lightest and quickest version is a sauté of garlic with spinach and cod directly: garlic in oil, spinach, cod, salt, and lemon. Without tomato sofrito, the dish is milder and lighter, ready in 15 minutes.
Can cod with spinach be frozen?
The stew freezes reasonably well. Spinach changes texture slightly when thawed (becomes softer) but the flavor is preserved. Cod in the stew may also break down a bit more when thawed. For best results, freeze the sofrito with the broth and add fresh spinach and cod when reheating.
What is the difference between cod with spinach and "potaje de vigilia"?
"Potaje de vigilia" includes chickpeas in addition to spinach and cod. Cod with spinach without chickpeas is lighter, quicker to prepare, and has fewer calories. The "potaje" is more substantial and nutritious.
Can cod be substituted with other fish in this recipe?
Yes, although the flavor will be completely different. Hake or monkfish work well. The result is milder and more neutral. Cod provides a salty and deep flavor that no other fish can exactly replicate.
Why is the stew too salty?
Cod, even after desalting, adds salt to the broth during cooking. If you don't take this into account and add salt to the sofrito and broth without tasting, the result can be excessively salty. Always taste before adding salt and remember that the cod will season the dish during the 10-12 minutes of cooking.
Is it better to use fresh or frozen spinach?
Fresh spinach gives better flavor, color, and texture. Frozen is a practical alternative that yields a decent result. If using frozen, thaw it beforehand and squeeze it very well: it releases a lot of water that can dilute the broth.
Can cod with spinach be made in a pressure cooker?
A pressure cooker is neither necessary nor recommended for this dish. Spinach and cod cook in a few minutes, and a pressure cooker would overcook them. The stew is ready in 30 minutes in a normal pot.
What is the best main accompaniment?
As a single dish, cod with spinach is sufficient with bread and a salad. As part of a menu, it works perfectly as a light first course before a meat main course or as an accompaniment to a legume dish.
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Conclusion
Cod with spinach is proof that the healthiest dishes are also the tastiest when made with good ingredients and the correct technique. In less than 30 minutes, you have a complete, nutritious, and flavorful dish that satisfies without being heavy. It's the perfect dish for everyday life and to enjoy cod in its most natural and direct form.
For the best result, use the cod we select at Mercat del Ninot in Barcelona. At Bacalalo you'll find the perfect desalted cod flakes for this dish, ready to cook directly. Since 1990, we have been the reference for quality cod in Barcelona, because even the most everyday dishes deserve the best ingredient.
