Cod and mushrooms share something in common: they both burst with umami. Stewed together in a slow, earthy sauce, they enhance each other in an autumnal stew that is comforting and deep. The mushrooms provide a woodland aroma, and the cod, its marine flavor and juicy flakes. A dish to be eaten with a spoon and fork for those days when you crave substantial cooking.
The combination of cod with mushrooms is one of the great secrets of autumn cuisine. Mushrooms bring umami—that deep, earthy fifth flavor—which extraordinarily complements the sweetness of cod. It's the meeting of the sea and the forest in one dish, and it works with any mushroom: button mushrooms if you want something simple, porcini if you want luxury, shiitake if you're looking for intensity. The result is an aromatic and comforting stew, perfect for cold nights.
Ingredients
- 4 desalinated cod loins (we use Extra Desalinated Cod Loin - 900g)
- 400 g mixed mushrooms (button, shiitake, oyster mushrooms)
- 1 chopped onion
- 4 cloves garlic, sliced
- 100 ml white wine
- 200 ml fish broth
- 2 tablespoons cream (optional)
- Fresh thyme, parsley
- Olive oil, black pepper
Step-by-step preparation
- Mushrooms: 8 minutes Clean the mushrooms with a damp cloth (never under the tap). In a large pan over high heat with oil, sauté the mushrooms without moving them for 3-4 minutes until golden. Stir and brown the other side. Remove and set aside.
- Reduce heat. Sauté the onion for 8 minutes. Add garlic and thyme for 1 minute. Pour in the white wine, reduce for 2 minutes. Add the broth, cook for 5 minutes.
- Return the mushrooms. Place the cod loins on top. Cover and cook for 8 minutes over low heat. If you want a creamier sauce, add the cream during the last 2 minutes.
- Serve with fresh parsley and black pepper. The cod over a bed of mushrooms, bathed in the sauce.
The house trick
Mushrooms should be browned, not boiled. If you put them in the pan with too little oil, too many at once, or over low heat, they release water and cook in their own liquid: they become soft, gray, and sad. They need a hot pan, generous oil, a few at a time, and don't move them until they are browned on one side. That browning is where 80% of the mushroom's flavor lies.
Buy it at BacalaloExtra Desalinated Cod Loin - 900g€44.90 · 24-48h refrigerated delivery →Frequently Asked Questions
What mushrooms should I use?
Whatever you have: button, shiitake, porcini, or a mix. Seasonal or rehydrated dried mushrooms add a more intense flavor.
When do I add the cod?Towards the end of the stew, so it cooks in the sauce for the last few minutes and stays juicy without falling apart.
Can it be made in advance?Yes, prepare the mushroom base in advance and add the cod when reheating, just before serving.
