Summary: Arguiñano-style cod with potatoes is a classic Spanish home-cooked dish: thick-sliced potatoes, stewed with flaked cod, onion, green bell pepper, and a rich sauté of garlic and paprika. Inspired by Karlos Arguiñano's version on his Antena 3 show, this recipe aims for potatoes that break slightly and naturally thicken the broth.
Why Arguiñano's version is a hit
Cod with potatoes is a dish that has existed in Spanish cuisine for centuries. Every family has its own version. But Karlos Arguiñano's has become a reference for one reason: it achieves the perfect balance between simplicity and deep flavor.
What makes his approach special are three principles he emphasizes on his Antena 3 show:
- Breaking the potatoes, not cutting them: instead of cleanly cutting potatoes with a knife, Arguiñano "breaks" them — he partially cuts them and then breaks them with his hands. This creates irregular edges that release starch and naturally thicken the broth.
- Slow sofrito and paprika at the end: the onion and pepper sofrito is cooked slowly, without rushing. Pimentón de la Vera (paprika) is added at the end of the sofrito, off the heat, so it doesn't burn and become bitter.
- Cod is added at the end: the cod goes into the pot for the last 8-10 minutes, when the potatoes are almost done. This prevents it from overcooking and helps it maintain its flaky texture.
It's a humble but comforting dish, one of those that taste even better the next day because the potatoes absorb all the flavor of the broth.
Ingredients for 4 people
| Ingredient | Quantity |
|---|---|
| Salted cod, desalted | 400 g (loins or chunks) |
| Potatoes | 800 g (Kennebec or Monalisa type) |
| Large onion | 1 unit |
| Green bell pepper | 1 unit |
| Garlic cloves | 3 cloves |
| Pimentón de la Vera (sweet paprika) | 1 teaspoon |
| Extra virgin olive oil | 4 tablespoons |
| Fish broth or water | 600-700 ml |
| Bay leaf | 1 leaf |
| Fresh parsley | To taste |
Desalted cod for your stews
For this stew, you can use desalted cod loins or chunks. The important thing is that it is well desalted to avoid over-salting.
View desalted codStep-by-step recipe Arguiñano style
Step 1 — Prepare the potatoes. Peel the potatoes and break them Arguiñano style: make a cut with the knife one-third of the way through, then break with your hands. You will get irregular pieces of about 3-4 cm that will release starch during cooking. Set them aside in cold water to prevent oxidation.
Step 2 — Make the sofrito. In a large casserole dish, heat the olive oil over medium heat. Add the finely chopped onion and the green bell pepper cut into small cubes. Sauté for 8-10 minutes, stirring occasionally, until the onion is translucent and begins to brown. Add the minced garlic and sauté for 1 more minute.
Step 3 — Add the paprika. Remove the casserole from the heat for a moment and add the teaspoon of Pimentón de la Vera. Stir quickly for 10-15 seconds. The paprika is added off the heat so it doesn't burn — if it burns, it will make the whole stew bitter. This is one of the tricks Arguiñano always emphasizes.
Step 4 — Stew the potatoes. Drain the potatoes and add them to the casserole. Stir to coat them with the sofrito. Add the hot fish broth (or water) until the potatoes are just covered. Add the bay leaf. Bring to a boil, then reduce the heat to medium-low. Cook for 20-25 minutes until the potatoes are tender but not falling apart. Gently shake the casserole from time to time (do not stir with a spoon, to avoid breaking the potatoes).
Step 5 — Incorporate the cod. Cut the desalted cod into pieces about 4-5 cm. Place them on top of the potatoes, gently pushing them down so they are semi-submerged in the broth. Cover the casserole and cook for 8-10 minutes over low heat. The cod will cook with the steam and heat of the broth.
Step 6 — Rest and serve. Turn off the heat and let it rest, covered, for 5 minutes. The broth will finish thickening with the starch from the potatoes. Sprinkle fresh chopped parsley on top and serve directly from the casserole.
Arguiñano's tips for perfect cod with potatoes
- Break, don't cut: broken potatoes release more starch than cleanly cut ones. This is what thickens the broth without the need for flour or any other thickener.
- Hot broth: always add hot broth, never cold. If you add cold liquid to a hot sofrito, you stop the cooking and the potatoes take longer to cook.
- Do not stir with a spoon: move the pot with a back-and-forth motion. A spoon breaks the potatoes excessively and the stew turns out like a puree instead of defined pieces.
- Cod at the end: if you add the cod from the beginning, it will overcook and become dry and shredded. The last 8-10 minutes are sufficient.
- Better the next day: like all potato stews, it tastes better reheated. The potatoes absorb the broth and the flavor intensifies.
Common mistakes
- Burning the paprika: the most serious mistake. Burnt paprika irreversibly makes the entire stew bitter. Always off the heat or with the heat turned off.
- Too much broth: it's better to add less. You can always add more, but if you add too much, the stew will be watery and lacking body. The potatoes should be just covered.
- Poorly desalted cod: an entire stew ruined by too much salt. Desalt for 48 hours, changing the water every 8 hours. Taste a raw piece before cooking it.
- Potatoes cut too thin: they fall apart and the stew turns into a puree. Pieces should be at least 3-4 cm.
- Covering during the entire cooking: cook uncovered for the first 15 minutes to allow it to reduce a bit. Only cover when you add the cod.
If you want more variations of this dish, in our article on 5 homemade cod with potatoes recipes you'll find everything from the classic version to options with chorizo or baked.
Popular variations
- With poached egg: crack one egg per person over the stew during the last 3 minutes of cooking. The liquid yolk enriches the broth.
- With spinach: add a handful of fresh spinach along with the cod. It will wilt with the heat and add color and nutrients.
- With tomato: incorporate 200 g of crushed tomatoes into the sofrito. The result is a redder stew with a pleasant touch of acidity.
- Baked: assemble the stew in an oven-safe dish and gratinate for 10 minutes at 200 °C. The surface will brown and the top potatoes will be crispy. Check out more ideas in our definitive guide to baked cod.
- With choricero peppers: rehydrate 2-3 choricero peppers and scrape the flesh. Add it to the sofrito along with the paprika for a deeper, sweeter flavor.
Proportion table by diners
| People | Cod | Potatoes | Broth |
|---|---|---|---|
| 2 | 200 g | 400 g | 350 ml |
| 4 | 400 g | 800 g | 650 ml |
| 6 | 600 g | 1.2 kg | 1 L |
Accompaniments
This is a complete dish in itself — it has protein (cod) and carbohydrates (potatoes). It doesn't need much else:
- Rustic bread: for dipping in the broth. Essential.
- Green salad: lettuce, spring onion, and a simple dressing of oil and vinegar.
- Roasted peppers: Piquillo or Padrón peppers, as a light starter.
Nutritional values per serving
| Nutrient | Per serving |
|---|---|
| Calories | ~380 kcal |
| Proteins | 28 g |
| Fats | 12 g |
| Carbohydrates | 38 g |
🛒 Products used in this recipe
⭐ 4.9/5 · Cold shipping 24-48h · Since 1990 in Mercat del Ninot
Conclusion
Arguiñano-style cod with potatoes is the definition of well-made home cooking: few ingredients, simple technique, and a comforting result. The trick is in the details — breaking the potatoes, adding the paprika off the heat, and not overcooking the cod.
It's a perfect dish for batch cooking: prepare a large pot and you'll have food for several days that improves with each reheating. And as always, it all starts with good, well-desalted cod.
At Bacalalo, we select cod directly from the producer, perfect for homemade stews like this one. Discover our collection of desalted cod.
Desalted cod for your stews
Loins and pieces perfect for potato and cod stew and any homemade stew.
Buy desalted codFrequently asked questions
What type of potato is best for this stew?
Floury potatoes like Kennebec are ideal because they release more starch and thicken the broth. Monalisa also works well. Avoid waxy potatoes (like Charlotte), which don't release starch and leave the broth thin and watery.
Can it be made with salted cod that hasn't been desalted?
It is not recommended. Salted cod that has not been desalted would contain too much salt, which would transfer to the potatoes and broth, making the stew inedible. Always desalt for 48 hours, changing the water every 8 hours.
Can potato and cod stew be frozen?
Yes, although the texture of the potatoes changes slightly upon thawing. Freeze in individual portions and thaw in the refrigerator overnight. Reheat over low heat, stirring carefully.
How long does it take to make potato and cod stew?
About 45 minutes total: 15 minutes of preparation (peeling, breaking potatoes, chopping vegetables), 10 minutes of sautéing, 20-25 minutes of potato cooking, and 8-10 minutes with the cod. Plus 5 minutes of resting.
Why does Arguiñano break the potatoes instead of cutting them?
Broken potatoes (partially cut and then broken by hand) have irregular edges that release more starch during cooking. This starch naturally thickens the broth, without the need for flour or artificial thickeners. It's a classic Basque cooking trick.
Can it be made in a pressure cooker?
You can cook the potatoes in a pressure cooker (5-6 minutes after reaching pressure) but add the cod afterwards, without pressure, for the last 8-10 minutes. If you cook the cod under pressure, it will completely fall apart.
Can I use chicken broth instead of fish broth?
You can, but the flavor won't be as coherent. Fish broth enhances the marine flavor of the cod. If you don't have fish broth, use water with a fish broth cube or simply water — the potatoes, sautéed vegetables, and cod provide enough flavor on their own.
How many calories does potato and cod stew have?
Approximately 380 kcal per serving. It's a balanced dish with a good proportion of protein (28 g) and complex carbohydrates (38 g), moderate in fat (12 g). Ideal as a single dish.
Marc González Sáez
Since 1990 in Mercat del Ninot, Barcelona. We select cod and seafood directly from the producer. It's not marketing — there are verifiable factors.
