Potatoes with Cod: 5 Homemade Recipes for All Tastes

Table of Contents

• Why do cod and potatoes never fail?
• 1. Oven-baked Cod with Potatoes
• 2. "Poor Man's" Cod with Potatoes
• 3. Cod with Potatoes and Peppers
• 4. Cod with Potatoes in Green Sauce
• 5. Gratinéed Cod with Potatoes
• Comparison: Which recipe to choose?
• What cod to use for these recipes
• Frequently Asked Questions
• Conclusion

Why do cod and potatoes never fail?

There are combinations in cooking that need no introduction. Cod with potatoes is one of them. Two humble ingredients that, when cooked well, produce dishes that rival any restaurant recipe. And the best part: they can be prepared at home, without complications and with ingredients you probably already have in your pantry.

This guide brings together 5 cod and potato recipes designed to cover all scenarios: from the oven-baked version that practically cooks itself, to a gratin that impresses at any dinner. None take more than 45 minutes. All use desalted cod as a base — if you need to review the process, here's how to desalt cod at home step by step.

What differentiates a good dish from a memorable one is the quality of the cod. A thick loin, properly desalted, with a firm texture and clean flaking makes all the difference. We know what we're talking about: we've been selecting cod at Mercat del Ninot in Barcelona since 1990.

Let's get straight to the recipes.

1. Oven-baked Cod with Potatoes (30 minutes)

The most practical version. You put everything on a tray, leave it in the oven and forget about it. The result: potatoes golden on the outside, tender on the inside, and juicy cod that absorbs the juices from the dish. It's the perfect recipe for everyday.

Ingredients (4 servings)

• 4 desalted cod loins (about 600 g total)
• 800 g potatoes
• 1 large onion
• 4 cloves garlic
• 1 red bell pepper
• Extra virgin olive oil
• Salt, black pepper and sweet paprika
• Fresh parsley

Step-by-step preparation

1. Preheat the oven to 200 °C with top and bottom heat.
2. Slice the potatoes into half-centimeter rounds. Slice the onion into thin julienne strips and the bell pepper into strips. Slice the garlic.
3. Assemble the tray: place the potatoes as a base, forming an even layer. Spread the onion, bell pepper, and garlic over them. Drizzle with a good amount of olive oil, sprinkle with paprika and season with salt and pepper.
4. Bake for 15 minutes with only the vegetables and potatoes, until they begin to brown.
5. Add the cod on top of the potatoes, skin side up. Return to the oven for another 12-15 minutes.
6. Serve directly from the tray, with fresh chopped parsley on top.

Bacalalo Tip: For crispy potatoes, dry them thoroughly with a cloth before placing them on the tray. Moisture is the enemy of browning.

2. "Poor Man's" Cod with Potatoes (25 minutes)

The quickest of the five recipes and possibly the most flavorful in terms of effort-to-result ratio. "Poor man's" is a deceptive name: potatoes confit in oil with sweet onion and golden cod on top. Zero poverty, maximum flavor.

Ingredients (4 servings)

• 4 pieces of desalted cod (loins or thick pieces, 600 g)
• 700 g potatoes
• 2 medium onions
• 2 Italian green peppers
• 5 cloves garlic
• Extra virgin olive oil (generous amount)
• Salt and pepper

Step-by-step preparation

1. Peel and cut the potatoes into irregular slices (break them with the knife to release starch and thicken). Slice the onions into half moons, the peppers into pieces, and the garlic into thin slices.
2. Confit the potatoes: in a wide pan with abundant oil over medium-low heat, cook the potatoes for about 12-15 minutes. They should not fry, but cook slowly.
3. Add onion, pepper, and garlic halfway through the potato cooking. Stir carefully.
4. Dry the cod with kitchen paper. In another pan with a little oil, brown it for 2 minutes on the skin side and 1 minute on the other.
5. Assemble the dish: serve the bed of "poor man's" potatoes with the cod on top.
6. Optional: a drizzle of raw olive oil and some salt flakes over the cod.

Bacalalo Tip: The secret is patience with the potatoes. Medium-low heat, no rush. When you prick them and they enter without resistance, they are ready. If aggressive bubbles rise, lower the heat.

If you're interested in mastering the technique of cooking cod without it drying out, check out our guide to perfect pan-seared cod — the temperature principles apply equally to frying pans.

3. Cod with Potatoes and Peppers (40 minutes)

A recipe with more character, where red and green peppers add sweetness and a smoky touch that complements the softness of the cod. It's a more complete dish, ideal for a main weekend meal.

Ingredients (4 servings)

• 600 g desalted cod, preferably loin or center cut
• 800 g potatoes
• 2 red bell peppers
• 2 green bell peppers
• 1 onion
• 4 cloves garlic
• 200 ml fish broth
• Olive oil, salt, pepper, and bay leaf

Step-by-step preparation

1. Cut the potatoes into medium cubes (2-3 cm). Slice the bell peppers into wide strips, the onion into julienne, and chop the garlic.
2. Sauté the onion in a wide saucepan with olive oil for 5 minutes over medium heat. Add the garlic and cook for 1 more minute.
3. Add the bell peppers and cook for 8-10 minutes until tender.
4. Add the potatoes, bay leaf, and broth. Cover and cook over medium heat for about 15 minutes, until the potatoes are almost done.
5. Place the cod on top of the potatoes, cover again, and cook for 8-10 more minutes.
6. Let it rest for 5 minutes covered before serving. The flavors concentrate during this resting period.

Bacalalo Tip: If using canned Piquillo peppers instead of fresh, add them at the end along with the cod. They are already cooked and only need to be heated.

4. Cod with Potatoes in Green Sauce (35 minutes)

Green sauce is one of the great sauces in Spanish cod cuisine. Light, with character, and capable of transforming simple potatoes into something addictive. This version combines the classic parsley and garlic sauce with potatoes that absorb all that flavor.

Ingredients (4 servings)

• 600 g desalted cod in loins
• 700 g potatoes
• 6 cloves garlic
• 1 large bunch fresh parsley
• 1 tablespoon flour
• 150 ml white wine
• 300 ml fish broth (or fumet)
• Extra virgin olive oil
• Chili pepper (optional)

Step-by-step preparation

1. Peel and cut the potatoes into thick 1 cm slices. Set aside in cold water.
2. Prepare the base: in a low clay or steel casserole dish, brown the sliced garlic in olive oil over low heat. If using chili, add it here. Remove when golden.
3. Make the sauce: in the same oil, add the flour and stir for 1 minute. Pour in the white wine and reduce for 2 minutes. Add the broth little by little, stirring to avoid lumps.
4. Cook the potatoes in the sauce for 15 minutes over medium heat. The potato starch will help to thicken the sauce.
5. Place the cod on top of the potatoes, cover and cook for 8-10 minutes. Shake the casserole with circular motions (without a spoon) so that the gelatin from the cod emulsifies with the sauce.
6. Add the chopped parsley and reserved garlic. Let rest for 3 minutes before serving.

Bacalalo Tip: The circular motion of the casserole (back and forth) is what emulsifies the sauce with the natural gelatin from the cod. Do not use a spoon: it would break the flakes. This same principle is what makes pil-pil work.

For these types of recipes where the texture of the cod is the star, a thick loin cut is essential. Flakes or thin pieces will fall apart with cooking.

5. Gratinéed Cod with Potatoes (45 minutes)

The most festive version. Layers of potato, cod, and light béchamel, with a crispy gratinéed cheese crust that crunches with the first forkful. It's the dish you pull out when you want to impress without spending three hours in the kitchen.

Ingredients (4 servings)

• 600 g desalted cod, flaked
• 800 g potatoes
• 1 large onion
• 2 cloves garlic
• 40 g butter
• 30 g flour
• 500 ml whole milk
• 100 g grated cheese (emmental and parmesan mix)
• Nutmeg, salt, and pepper
• Fresh parsley

Step-by-step preparation

1. Boil the potatoes whole with skin in salted water for 15-18 minutes (they should be firm, not falling apart). Peel and slice into 5 mm rounds.
2. Prepare the béchamel: melt the butter, add the flour and stir for 2 minutes. Gradually add the milk, stirring constantly. Cook until it thickens (5-7 minutes). Season with salt, pepper, and grated nutmeg.
3. Sauté the finely chopped onion with the garlic in a little oil for about 8 minutes.
4. Assemble the layers in a greased oven dish: layer of potatoes, sautéed onion, cod flakes, béchamel. Repeat. Finish with béchamel and grated cheese.
5. Gratin in the oven at 220 °C with the grill on for 8-10 minutes, until the surface is golden and bubbly.
6. Rest for 5 minutes out of the oven before serving. Garnish with fresh parsley.

Bacalalo Tip: For a lighter version, substitute the béchamel with a mild aioli mixed with a little cream. The result is more Mediterranean and less heavy.

Comparison: Which cod and potato recipe to choose?

Each recipe has its moment. This table helps you decide based on what you're looking for:

If it's your first time cooking cod, start with the oven-baked or "poor man's" version. If you're more confident, the green sauce and gratin will give you restaurant-quality results.

What cod to use for these recipes

All five recipes work best with quality desalted cod: thick loins, with controlled salt levels, no excess water, and a firm texture that holds up to cooking without falling apart.

In our desalted cod collection, you'll find loins, center cuts, and flakes already prepared for cooking. All selected at Mercat del Ninot with the same criteria we've used since 1990: verified origin, proper curing, and balanced salt level.

If you prefer to start with salted or frozen cod, they also work. Just keep the timing in mind: salted cod needs prior desalting for 24-48 hours, and frozen cod requires slow thawing in the refrigerator.

Frequently Asked Questions

What cut of cod is best for serving with potatoes?

The loin is the ideal cut for all these recipes. Its thickness allows it to withstand cooking without falling apart and maintains a juicy texture. For gratins, you can also use shredded center cuts in large flakes. Avoid fine flakes: they dry out too quickly with potatoes.

Can I use frozen cod instead of desalted?

Yes. Thaw it in the refrigerator for 12-24 hours, dry it thoroughly with paper towels, and use it exactly the same way. The texture will be slightly different (less gelatinous), but the result is still very good. You can find more details in our guide on how to cook frozen cod.

How long does cod need in the oven?

Between 12 and 15 minutes at 200 °C is enough for a medium-thickness loin (2-3 cm). If you leave it longer, it will dry out. The sign that it's ready: the flakes start to separate when you gently press them with a fork. It's better to undercook slightly and let the residual heat finish the cooking.

What type of potato works best?

For oven baking and gratins, use firm cooking potatoes (such as Monalisa or Kennebec) that hold their shape. For "poor man's" style and casserole stews, use floury potatoes (such as Agria) that break down slightly and thicken the sauce with their starch. If you only have one type, any will work — just adjust the cooking time.

Can I prepare these recipes in advance?

The gratin version and the oven-baked potato version can be assembled in advance and baked just before serving. The green sauce and pepper sauce improve with resting: prepare them, let them cool, and reheat over low heat. The "poor man's" potato dish is best freshly made — confit potatoes lose texture when reheated.

Are these recipes suitable for using leftover cod?

The "poor man's" version and the pepper version are perfect for this. If the cod is already cooked, add it at the end, just to heat through (2-3 minutes). This prevents it from drying out. The gratin also works well with leftover flaked cod.

How many calories are in a dish of cod with potatoes?

It depends on the recipe. The oven-baked version is around 350-400 kcal per serving. The "poor man's" version, due to the confit oil, goes up to 450-500 kcal. The gratin with béchamel is around 500-550 kcal. These are complete dishes: protein from the cod, carbohydrates from the potatoes, and healthy fats from olive oil. You don't need much more accompaniment.

What wine pairs well with cod and potatoes?

A full-bodied white wine like Godello, Albariño, or an unoaked Chardonnay. For versions with green sauce or peppers, a young Verdejo works very well. If you prefer red wine, make it light and not too oaky: a young Mencía or a fresh Garnacha.

Conclusion

Five recipes, one guiding principle: quality potatoes and cod, cooked with simple techniques and no fuss. From the quick "poor man's" version (25 minutes, one pan) to the gratin that impresses at any table, there's an option for every occasion.

The key is always the cod. A well-desalted loin, of the correct thickness, with the texture that only proper curing over time provides — no sauce can compensate for that. If you want to explore further, in our collection of traditional cod recipes you'll find more classic preparations that complement those in this guide.

Choose a recipe, buy good cod, and cook. Nothing more is needed.

Marc González Sáez — Third generation in the cod business. From Mercat del Ninot in Barcelona.