Summary: Cod with potatoes is one of the most sought-after and cooked dishes in Spanish cuisine, with more than 60,000 monthly searches. In this guide you will find 5 complete recipes —baked, stewed, "a lo pobre" (poor man's style), gratin, and casserole— with detailed ingredients, numbered steps, a comparative table, recommended potato types for each preparation, and 12 professional tips to ensure your cod is always juicy.
Table of Contents
- The perfect match in Spanish cuisine
- Which potato to choose for each recipe
- 1. Baked cod with potatoes
- 2. Stewed cod with potatoes
- 3. Cod "a lo pobre" (poor man's style)
- 4. Gratinated cod with potatoes
- 5. Cod in a casserole with "panadera" potatoes
- Comparative table of the 5 recipes
- Tips to prevent cod from drying out
- Which cod cut for each recipe
- Frequently asked questions
- Related guides
The perfect match in Spanish cuisine
If there's one combination that defines home-cooked Spanish cuisine, it's cod with potatoes. From Andalusian taverns to Basque farmhouses, passing through Catalan masías and Galician dining rooms, this pairing appears on every table with regional variations that have been perfected over centuries. It's no coincidence: the cod's natural gelatin infuses the potato with flavor, while the potato's starch thickens the juices, creating unctuous sauces without needing to add anything else.
Historically, salted cod was the democratic fish: cheap, durable, accessible even in inland villages days away from the sea. The potato, arriving from America in the 16th century, took time to gain acceptance but eventually became the universal accompaniment. Together, they formed dishes for Lent, for vigils, for weekdays, and for family celebrations. This versatility explains why, even today in the 21st century, "cod with potatoes" remains one of the most popular gastronomic searches in Spain.
In this guide, we present five different versions of the same classic. Each has its own character, texture, and occasion. All five start with good desalted cod and thoughtfully cut potatoes. The rest is simple technique, good ingredients, and a handful of tricks that make the difference between a decent dish and a memorable one.
Which potato to choose for each recipe
The potato is not just a simple filler: it's half the dish. Choosing the right variety determines whether the slices hold their structure or fall apart, whether the broth is thick or thin, whether the frying results in a crispy or soft texture. Spain produces several varieties with very different properties, and each cod and potato recipe calls for a specific one.
| Recipe | Ideal potato type | Alternative | Recommended cut | Why it works |
|---|---|---|---|---|
| Baked | Kennebec | Agria | 5 mm slices | Withstands long baking without falling apart and absorbs the cod's juices |
| Stewed | Monalisa | Kennebec | Irregular "cascadas" (cracked) pieces | Releases starch that naturally thickens the broth |
| "A lo pobre" | Kennebec | Agria | Thick 8 mm slices | The best potato for frying: crispy outside, tender inside |
| Gratinated | Monalisa | Red Pontiac | Thin 3 mm slices | Creamy texture when cooked that integrates with the béchamel |
| Casserole "panadera" style | Agria | Monalisa | Thin 4 mm slices | Absorbs the fish broth and maintains firmness in the casserole |
Practical tip: if you can't find the exact variety, check the supermarket label. Potatoes labeled "for frying" are usually Kennebec or Agria; those labeled "for boiling" are usually Monalisa. For baking, either family works well.
1. Baked cod with potatoes
This is the most sought-after recipe and, possibly, the easiest of the five. The oven does all the work: the potatoes roast in their own juices, the cod cooks gently on top of them, and the result is a clean, flavorful dish with almost no mess. It's the perfect recipe for weekdays when you want to eat well without complications, and also for serving guests because the presentation in a baking dish always looks impressive.
Ingredients (4 servings)
- 4 desalted cod loins, about 200 g each
- 4 medium Kennebec potatoes (about 800 g total)
- 1 large onion cut into thin rings
- 1 red pepper cut into strips
- 3 cloves garlic, sliced
- A handful of pitted black olives
- 100 ml extra virgin olive oil
- 1 teaspoon sweet paprika from La Vera
- Salt and black pepper
- Fresh parsley for serving
Step-by-step preparation
- Preheat the oven to 200 °C (390 °F) with top and bottom heat. Peel the potatoes and cut them into 5 mm thick slices, as uniform as possible so they cook evenly.
- Grease a large baking dish with a drizzle of oil. Arrange the potato slices, overlapping them to form a bed. Sprinkle with salt, pepper, and paprika. Drizzle with half of the olive oil.
- Bake the potatoes alone for 15 minutes. This pre-baking is key to ensure they are cooked through without drying out the cod.
- Remove the dish and place the cod loins on top of the potatoes, skin side up. Distribute the onion rings, pepper strips, sliced garlic, and olives around them.
- Drizzle everything with the remaining oil, making sure the cod is well-covered with fat. This is essential to prevent it from drying out.
- Bake for another 20-25 minutes, until the cod skin is lightly golden and the potatoes are tender when pricked with a knife. Sprinkle with fresh parsley before serving.
Total time: 40-45 minutes. Professional tip: for an extra touch, add half a glass of white wine over the potatoes before putting the dish in the oven. The alcohol evaporates, leaving an excellent aromatic base.
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2. Stewed cod with potatoes
Stewed cod with potatoes is the spoon-dish version, the comforting meal for winter that always tastes better the next day. The key is in the broth: the "cracked" potatoes release starch that naturally thickens the sauce, and the cod adds gelatin that makes it unctuous. It's pot cooking, slow and generous, perfect for preparing in bulk and distributing over several days. The cod and chickpea stew shares this same philosophy of a nutritious stew.
Ingredients (4 servings)
- 600 g desalted cod in steaks with bone
- 4 medium Monalisa potatoes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 ripe tomato, grated
- 1 teaspoon sweet paprika
- 1 bay leaf
- 600 ml fish stock (or water)
- 80 ml extra virgin olive oil
- Salt to taste and fresh parsley
Step-by-step preparation
- Heat the oil in a large casserole over medium heat. Sauté the chopped onion for 10 minutes, stirring occasionally, until transparent. Add the minced garlic and sauté for 2 more minutes.
- Add the grated tomato and cook for 5 minutes until the water evaporates. Add the paprika, stir quickly to prevent burning, and immediately add the potatoes.
- Peel the potatoes and, instead of cutting them with a knife, "crack" them: insert the tip of the knife and pry to break them irregularly. This way, they release more starch and the broth becomes thicker.
- Cover with fish stock, add the bay leaf, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes until the potatoes are almost tender.
- Place the cod steaks over the potatoes, without fully submerging them. Cover the casserole and simmer over low heat for 10 minutes. Do not stir: the cod breaks easily.
- Remove from heat and let it rest, covered, for 5 minutes. Serve in deep plates with a drizzle of raw extra virgin olive oil and chopped parsley.
Total time: 50-55 minutes. Professional tip: this stew greatly improves if you prepare it a few hours in advance and gently reheat it. Resting allows the potatoes to absorb more broth and for the flavors to meld. If you need to desalt cod at home, allow 24-48 hours beforehand.
3. Cod "a lo pobre" (poor man's style)
Cod "a lo pobre" comes from a cuisine of resourcefulness: a dish that emerged when available ingredients were few but ingenuity was abundant. The original recipe was simply what was in any rural pantry: potatoes, onion, pepper, and olive oil. Salted cod, meanwhile, was the fish that reached the interior of the peninsula without needing refrigeration. Together, cooked in the same oil to make the most of every drop of flavor, they created a dish that today is proudly served in restaurants all over Spain. It is a close cousin to the Navarrese "ajoarriero" cod, another gem of humble cuisine.
Ingredients (4 servings)
- 4 desalted cod loins (200 g each)
- 4 large Kennebec potatoes
- 2 Italian green peppers
- 2 large onions
- 4 whole cloves garlic
- Flour for dredging
- Plenty of olive oil for frying
- Salt and sweet paprika
Step-by-step preparation
- Peel the potatoes and cut them into thick slices, about 8 mm. Dry them well with a kitchen towel. Heat plenty of olive oil in a large frying pan and fry the potatoes over medium heat until golden and tender inside, about 12-15 minutes. Set aside on absorbent paper.
- In the same oil, fry the green peppers cut into large pieces for 5 minutes, until tender but still with some texture. Set them aside with the potatoes.
- Dry the cod loins with kitchen paper and dredge them in flour, shaking off the excess. Fry them in the same oil for 3 minutes per side over medium-high heat. The cod should be golden but juicy inside. Set aside.
- Remove some of the oil and sauté the onion cut into thick rings and the whole garlic cloves over medium heat for 10 minutes, until the onion is golden and caramelized.
- Assemble the dish in layers: fried potatoes as the base, cod loins on top, and crown with the peppers and caramelized onion. Sprinkle with a little sweet paprika.
- Serve immediately. This dish doesn't wait: the appeal lies in the contrast between the crispy potato, hot cod, and juicy vegetables.
Total time: 35-40 minutes. Professional tip: the secret to authentic "a lo pobre" is to reuse the same oil for everything. Each ingredient leaves its flavor in the fat, and the next picks it up. The order matters: first potatoes, then peppers, then cod, finally onion.
4. Gratinated cod with potatoes
Baked cod gratin with potatoes is the most festive of the five versions. The béchamel adds creaminess, the gratinéed cheese provides a crispy, golden crust, and beneath lie alternating layers of tender potato and flaked cod. It's a Sunday dish, for family gatherings, for "today I'm cooking and I want to impress." It requires one more step than the other versions — the béchamel — but the result more than justifies it.
Ingredients (4 servings)
- 500 g of flaked desalted cod
- 4 medium Monalisa potatoes
- 100 g grated Emmental or Gruyère cheese
- Fresh chopped parsley
- For the béchamel: 50 g butter, 50 g flour, 500 ml whole milk, nutmeg, salt, and white pepper
Step-by-step preparation
- Peel the potatoes and slice them thinly (3 mm) (a mandoline makes this step much easier). Boil them in salted water for 8-10 minutes until al dente. Drain carefully to prevent them from breaking.
- Prepare the béchamel: melt the butter over medium heat, add the flour, and stir for 2 minutes without browning. Gradually add the milk, whisking constantly, until you get a smooth, thick cream. Season with salt, white pepper, and a pinch of nutmeg.
- Flake the cod into medium pieces with your hands, removing any bones and skin.
- Grease a baking dish and assemble the layers: first a layer of potatoes, then flaked cod, a little parsley, and a layer of béchamel. Repeat until all ingredients are used, always finishing with béchamel.
- Cover with grated cheese and bake at 200 °C (392 °F) for 20 minutes. Activate the grill for the last 5 minutes to gratinate the surface until golden and bubbly.
- Remove from the oven and let rest for 5 minutes before serving. This allows the layers to set and the cuts to be clean.
Total time: 50-55 minutes. Professional tip: for a perfect béchamel, the milk should be warm (not cold) when you add it to the flour. This prevents lumps. And don't skimp on the nutmeg: it's the touch that makes all the difference in this gratin.
5. Cod in a casserole with thinly sliced potatoes (patatas panadera)
The clay pot casserole version is the most rustic and the best for serving directly at the table. The thinly sliced potatoes—cooked slowly with onion and broth—melt with the cod's juices, creating a rich and aromatic base. The presentation in the casserole itself has that charm of home cooking that makes everyone ask for seconds. The technique shares similarities with the traditional green sauce, where the cooking liquid is key.
Ingredients (4 servings)
- 4 skin-on desalted cod loins (200 g each)
- 4 medium Agria potatoes
- 2 large onions, thinly sliced (julienne)
- 4 cloves garlic, sliced
- 1 roasted red pepper (or canned), in strips
- 400 ml fish stock
- 100 ml extra virgin olive oil
- 1 bay leaf
- Salt, pepper, and fresh parsley
Step-by-step preparation
- In a clay pot (or shallow cast iron casserole), heat the oil over medium heat. Sauté the julienned onion and sliced garlic for 15 minutes, stirring often, until the onion is very tender and begins to caramelize.
- Peel the potatoes and cut them into thin 4 mm slices. Add them to the casserole over the onion, distributing them evenly.
- Pour in the fish stock just to cover the potatoes. Add the bay leaf, salt, and pepper. Cook over medium heat for 15 minutes, uncovered, until the potatoes are tender and have absorbed some of the stock.
- Place the cod loins on top of the potatoes, skin-side up. Arrange the roasted red pepper strips around them.
- Place the casserole in a preheated oven at 180 °C (350 °F) for 15 minutes. The cod will cook gently with the steam from the broth, and the skin will be lightly toasted.
- Remove from the oven, sprinkle with fresh chopped parsley, and serve directly in the casserole, in the center of the table.
Total time: 50 minutes. Professional tip: if using a clay pot, always heat it gradually to prevent cracking. And do not wash clay pots with soap: the clay absorbs flavors from previous cooking and improves with each use.
Comparative table of the 5 recipes
So you can choose the recipe that best suits your moment, here is a quick comparison of the five versions. Each has its own personality, effort level, and best occasion.
| Recipe | Total time | Difficulty | Best for... | Ideal season | Can be prepared in advance |
|---|---|---|---|---|---|
| Baked | 40-45 min | Easy | Quick weekday dinner | All year | No (best fresh) |
| Stewed | 50-55 min | Easy | Comforting winter meal | Autumn-winter | Yes (improves when rested) |
| Poor man's style | 35-40 min | Medium | Tapas, informal dinner | All year | No (serve immediately) |
| Gratin | 50-55 min | Medium | Sunday lunch, guests | Autumn-winter | Yes (assemble and bake later) |
| Casserole with sliced potatoes | 50 min | Easy | Serve at the table, family gathering | All year | Partial (prepare base and bake later) |
Tips for preventing dry cod
The most common mistake when cooking cod with potatoes is overcooking, which results in dry, fibrous, and bland fish. Cod, unlike other fish, has very little natural fat. This means it dries out quickly if not protected. These eight tips will ensure juicy cod in any of the five recipes.
- Don't add the cod from the start. Potatoes need more cooking time than cod. Always pre-cook the potatoes before adding the fish, whether in the oven, casserole, or stew.
- Be generous with oil, always. Cod needs external fat to stay juicy. Don't skimp on extra virgin olive oil over the loins, especially in baked recipes.
- Cook with the skin side up in the oven. The skin acts as a natural barrier that protects the flesh from direct heat. Additionally, it toasts lightly and provides a very pleasant crispy texture.
- Control the temperature. Cod cooks at moderate temperatures: 180-200 °C (350-392 °F) in the oven, medium-low heat in a stew. At high temperatures, the protein contracts and expels all moisture.
- Rest before serving. Let the cod rest for 3-5 minutes off the heat. The internal temperature will equalize, and the juices will redistribute throughout the piece.
- Dry the cod well before cooking. Excess surface water, especially in recently desalted cod, generates steam that overcooks the surface. Dry it with paper towels.
- Use quality cod. A good loin of Icelandic salted cod, well-cured and properly desalted, has a flaky and juicy texture that lesser quality cod simply cannot achieve.
- Do not cover the baking dish. Trapped steam overcooks the cod. Leave it uncovered so the skin can brown and cooking is gentle and controlled.
Which cod cut for each recipe
Not all cod cuts work equally well in every preparation. The loin is the meatiest and noblest piece, but cuts with bones add more flavor to the broth, and flaked cod integrates better into layered preparations. Choosing the right cut is as important as choosing the right potato. If you want to delve into all the possibilities, consult our guide to desalted cod recipes.
Skin-on loin: This is the star cut for baked, poor man's style, and casserole with sliced potatoes recipes. The thick, compact piece maintains its shape during cooking, and the skin toasts nicely. Look for loins at least 3 cm thick to ensure they stay juicy inside.
Cuts with bones: The best choice for stew. The central bone and cartilage gelatin enrich the broth extraordinarily. Moreover, when cooked slowly, the meat separates easily from the bone, resulting in a more flavorful dish than with boneless loin.
Flaked cod: Ideal for gratins. Flaking it by hand creates irregular pieces that distribute evenly between the layers of potato and béchamel. Be sure to remove bones and skin before flaking.
Cod flakes: An economical cut that works surprisingly well in stews and as a filling for leftover croquettes. They are not suitable for baking or poor man's style, where you need pieces with structure.
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Frequently asked questions
Which cod cut is best with potatoes?
It depends on the specific recipe. For baked, casserole, and "a lo pobre" preparations, skin-on loin is the best option because it maintains its structure during cooking and the skin toasts, providing a contrasting texture. For stews and broths, bone-in cuts add much more flavor thanks to the natural gelatin in the cartilage. For gratins, flaked cod is ideal because it distributes evenly between the potato and béchamel layers.
Can it be made with frozen cod?
Yes, frozen cod works well in baked and stewed versions, although the result will always be slightly inferior to that of salted cod desalted at home. Thaw completely in the refrigerator for 24 hours and dry thoroughly with paper towels before cooking. Quality desalted cod has a firmer, flakier texture with more flavor than most frozen supermarket options.
How to prevent cod from drying out in the oven?
The main trick is not to add the cod at the beginning: bake the potatoes alone for 15 minutes, and only then place the fish on top. This way, the cod is only in the oven for 20-25 minutes instead of 40. Additionally, generously drizzle the loins with extra virgin olive oil before baking, as cod has little natural fat and needs external input to stay juicy. Placing the skin side up also helps, as it acts as a protective barrier against direct heat.
Can these recipes be made in advance?
Two of the five recipes improve with resting: the stew and the casserole version gain flavor if prepared a few hours in advance and gently reheated. The gratin can be assembled in the dish, stored in the refrigerator, and baked just before serving. However, the baked version loses texture when reheated, and "bacalao a lo pobre" (poor man's cod) must be served immediately, as the fried potatoes lose their crisp texture within minutes. If you have leftovers of any of these three, it's best to store them in the refrigerator and consume them within 48 hours.
How many potatoes per person?
As a general rule, calculate 150-200 g of potato per person if the cod with potatoes is part of a meal with other dishes, which is equivalent to one medium potato. If it's the main course—which is most common—increase to 250-300 g per person, i.e., two medium potatoes or one large one. In the case of gratin, the béchamel and cheese are quite filling, so 150 g of potato per person is sufficient.
How long does cod need to bake?
Cod needs between 20 and 25 minutes in the oven at 200 °C (392 °F), always counting from when it is added to the dish with the already pre-cooked potatoes. A 200 g loin, 3 cm thick, will be perfect in 20 minutes; larger pieces may need up to 25 minutes. The most reliable indicator is that the flesh separates easily into flakes when pressed with a fork and the skin is lightly golden. Never exceed 30 minutes, or the cod will be dry and beyond saving.
Can I use fresh cod instead of salted?
You can, but the result will be different. Fresh cod has a softer texture and a more delicate flavor than desalted cod. The salting process changes the protein structure of the fish and gives it that flaky, firm, and full-bodied texture that is difficult to replicate with fresh cod. If using fresh, season well with salt before cooking and reduce cooking times by 20%, as the flesh is more tender and cooks faster.
What side dish goes with cod and potatoes?
Cod with potatoes is a fairly complete dish on its own, but it can be accompanied by light sides. A green salad with a mild vinaigrette is the most classic and appropriate option. Roasted or piquillo peppers pair especially well with any of the five versions. For baked and casserole recipes, a few slices of toasted bread for dipping in the sauce are almost obligatory. Avoid heavy side dishes that compete with the main dish's prominence.
Can cod with potatoes be frozen?
The stewed version freezes reasonably well for up to 2 months in an airtight container. The gratin version also holds up to freezing if you haven't added the cheese yet: freeze the assembly and gratin directly from frozen. The baked, "a lo pobre," and casserole versions do not freeze well because the potatoes change texture when thawed, becoming mealy and unpleasant. If you have leftovers of any of these three, it's best to store them in the refrigerator and consume them within 48 hours.
Which oil is best for these recipes?
Extra virgin olive oil, without a doubt. Cod with potatoes is a dish where the oil is felt and tasted; it's not just a cooking medium. For frying the potatoes for "poor man's cod," you can use virgin olive oil (not extra virgin) if you want to save money, as frying requires more quantity. For baked, stewed, and casserole recipes, always use good quality extra virgin, especially the final drizzle added raw before serving.
How do I know if the cod is properly desalted?
The ultimate test is to cut a small piece from the thickest part of the loin and taste it raw: it should taste like fish with a mild hint of salt, never overly salty. Proper desalting takes between 24 and 48 hours in cold water in the refrigerator, changing the water every 8 hours. If the cod is bland, you have desalted it too much; if it's salty, it needs more soaking time. Keep in mind that potatoes absorb salt during cooking, so it's better for the cod to be slightly less salty than you expect.
What temperature should I set the oven to for cod?
The optimal temperature for baked cod is 200 °C with top and bottom heat, no fan. This temperature allows the potatoes to roast well and the cod to cook gently without drying out. For gratin, maintain 200 °C for the main cooking and activate the grill only for the last 5 minutes to brown the cheese. For the "cazuela panadera" (baker's casserole), lower to 180 °C because the clay pot retains a lot of heat, and you could overcook it if you use a higher temperature.
Related Guides
- 15 recipes with desalted cod: quick and easy ideas
- Cod with chickpeas: traditional stew step-by-step
- Bacalao al pil pil: classic Basque recipe
- Cod in green sauce with parsley and clams
- Baked gratin cod with béchamel
- Bacalao al ajoarriero: traditional Navarran recipe
- How to properly desalt cod at home
- Where to buy quality salted cod online
All these recipes start with good cod. If you want the best result, you need the best raw material: discover our premium desalted cod from Iceland, ready to cook, or our artisan salted cod to desalt at home to your liking. At Bacalalo, we have been working with cod since 1990 in the Mercat del Ninot in Barcelona.
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