Potatoes with cod: the stew that was born in the humble kitchens of fishermen and is now proudly served on tables throughout Spain. Few recipes achieve so much with so little: potatoes, cod, onion, garlic, paprika, and olive oil. The result is a comforting, flavorful, and generous dish that captivates with its honest simplicity. In this article, we give you the definitive recipe with a proportion table for 2, 4, 6, and 8 people, the history of the fishermen's cuisine that created it, and the tricks that turn a simple stew into something extraordinary.
Table of contents
- The history of potato and cod stew
- Why this combination works so well
- Ingredients: few, but high quality
- Proportion table: for 2, 4, 6, and 8 people
- Step-by-step recipe
- 8 tricks for a perfect stew
- Regional variations
- Fishermen's cuisine: a history of necessity and creativity
- What to serve with potatoes and cod
- Frequently asked questions
- Conclusions
The history of potato and cod stew
Potatoes with cod is one of those dishes that has no known author because it was born simultaneously in hundreds of kitchens. Ever since the potato arrived from America in the 16th century and became popular in Spain in the 18th century, its combination with salted cod was almost inevitable: two economical, long-lasting, nutritious ingredients available in any pantry in the country.
Fishermen from the Cantabrian, Galician, and Mediterranean coasts prepared versions of this stew aboard their boats, using what they had: potatoes, discarded cod (pieces too small or irregular to sell), onion, garlic, and oil. Paprika came later, transforming a simple stew into something with character.
In Portugal, the equivalent (bacalhau com batatas) has dozens of variations. In the Basque Country, potatoes with cod are a Lenten dish and a staple of cider houses. In Catalonia, they are prepared with a tomato sofrito. Each region has added its touch, but the essence is the same: a humble dish that nourishes the body and comforts the soul.
Why this combination works so well
It's no coincidence that this combination has lasted for centuries. There are gastronomic and nutritional reasons that explain its success:
- Protein complement: Potatoes provide complex carbohydrates; cod provides high-quality protein. Together they form a nutritionally complete dish.
- Flavor absorption: The potato is a natural sponge that absorbs the stew's broth, becoming infused with the flavor of cod, paprika, and garlic. Every spoonful of potato carries the flavor of the whole dish.
- Natural gelatin: Cod proteins (especially from salted cod) release gelatin during cooking, which thickens the broth and gives it body. This is why the stew improves overnight: the gelatin concentrates.
- Texture contrast: Tender potato, cod that flakes apart, melted onion, a touch of paprika providing color and a smoky note. Simple but complete.
Ingredients: few, but high quality
This stew has few ingredients. This means that the quality of each one matters much more than in a dish with 20 components.
Potatoes
Use stewing potatoes (Galician potato, Kennebec, or Monalisa). They are starchy, absorb flavors well, and thicken the broth. Avoid frying potatoes (firm, waxy) like Charlotte or Nicola: they won't absorb flavor and will remain hard.
The "snapping" trick: Instead of cutting potatoes with a knife, break them with your hands or "snap" them by digging the tip of the knife in and prying. The irregular edges release more starch and thicken the broth better.
Cod
You can use loins (for large, clean flakes), shredded (to integrate with the potato), or cheeks (more gelatinous, they thicken the stew a lot). A combination of loin and cheek is ideal: the loin provides substance, and the cheek, texture to the broth.
Paprika
Pimentón de la Vera (Cáceres) is ideal. Sweet or bittersweet, depending on your preference. Spicy paprika works but changes the character of the dish. Never burn the paprika: always add it off direct heat and immediately add liquid. Burnt paprika is bitter and beyond rescue.
Cod for your potato stew
At Bacalalo.com you will find premium quality cod loins, cheeks, and shredded cod, already desalted and ready to cook. The perfect cod for a potato stew that will leave everyone asking for more. Refrigerated shipping throughout Spain.
Proportion table: for 2, 4, 6, and 8 people
These proportions are calculated for a generous stew as a main course:
| Ingredient | 2 people | 4 people | 6 people | 8 people |
|---|---|---|---|---|
| Desalted cod | 250 g | 500 g | 750 g | 1 kg |
| Potatoes | 400 g | 800 g | 1.2 kg | 1.6 kg |
| Onion | 1 medium | 2 medium | 3 medium | 4 medium |
| Garlic cloves | 2 | 4 | 6 | 8 |
| Pimentón de la Vera | 1 dessert spoon | 1 tablespoon | 1.5 tablespoons | 2 tablespoons |
| Olive oil | 3 tablespoons | 5 tablespoons | 7 tablespoons | 9 tablespoons |
| Water or fish stock | 400 ml | 750 ml | 1.1 L | 1.5 L |
| Bay leaf | 1 leaf | 2 leaves | 2 leaves | 3 leaves |
| Choricero pepper (optional) | 1 | 2 | 3 | 4 |
| Approx. cooking time | 25 min | 30 min | 35 min | 40 min |
Step-by-step recipe
The basic recipe is for 4 people. Adjust according to the proportion table.
Preparation
- Desalt the cod 24-48 hours before (changing the water 3 times). If you use already desalted cod, this step is not necessary.
- If using dried choricero pepper, hydrate in hot water 30 minutes before. Scrape the flesh with a spoon.
Preparation
- Sofrito: In a wide, shallow pot (earthenware or cast iron), heat the olive oil over medium heat. Sauté the finely sliced onion with a pinch of salt for 12-15 minutes. It should become transparent and sweet, without browning.
- Garlic: Add the thinly sliced garlic. Cook for 2 minutes without burning (golden, not brown).
- Paprika: Remove the pot from the heat. Add the paprika and stir quickly (5 seconds). Immediately, add the cold water or fish stock. This is crucial: paprika on direct heat without liquid burns in seconds.
- Potatoes: Add the "snapped" potatoes in irregular pieces of 3-4 cm. If using choricero pepper, incorporate the scraped flesh now. Add the bay leaf.
- Cooking the potatoes: Bring to a boil, reduce to medium-low heat, and cook for 20-25 minutes. The potatoes should be tender but whole. The broth will thicken with the starch.
- Cod: When the potatoes are almost done, place the cod pieces on top (not fully submerged). Cover the pot and cook for 5-8 more minutes. The cod cooks through steam and the heat of the broth. Do not stir it: it would break apart.
- Rest: Remove from heat. Let it rest for 10 minutes with the lid on. During resting, the broth settles and the cod's gelatin thickens the whole dish.
8 tricks for a perfect stew
- "Snapping" the potatoes: Never cut with clean cuts. The irregular edges release starch that naturally thickens the broth.
- Do not stir the potatoes: Shake the pot with circular movements, never use a spoon. This way they don't break.
- Cod at the end: It only needs 5-8 minutes. If you add it from the beginning, it will fall apart in the broth, and you will lose the flakes.
- Just enough broth: The liquid should barely cover the potatoes. If there's too much, the stew will be watery. If there's too little, it will stick. Add hot water if you need more during cooking.
- Resting is mandatory: The 10 minutes of resting off the heat are not optional. This is when the cod's gelatin works its magic and the stew acquires that characteristic silky texture.
- Better the next day: Like all stews, potatoes with cod improve when reheated. The gelatin concentrates, and the flavors integrate. If you can, prepare it the day before.
- Salt point: Be careful with salt. Cod, even well desalted, adds saltiness. Taste the broth before salting. Usually, the salt from the sautéed onion and the cod itself are enough.
- Good quality oil: Extra virgin olive oil is not optional here. It is part of the stew's flavor. Mediocre oil ruins a potato stew.
Regional variations
Spain is a country of stews, and each region has its version of potatoes with cod:
Basque version (with choricero pepper)
Add dried choricero pepper pulp (2-3 peppers per 4-person serving). It provides a deep sweetness and an intense dark red color. It is the most substantial version and probably the best known.
Catalan version (with sofrito)
The base includes grated tomato sautéed with onion, creating a sofrito. A picada of garlic, parsley, and toasted almonds is added at the end. It is the most complex version in flavor.
Galician version (with cachelos)
The potatoes (cachelos) are boiled whole with their skin in salted water, then peeled and cut into pieces. The cod is cooked separately. They are served together with fresh olive oil, paprika, and chopped raw onion. Simpler, purer.
Portuguese version (Bacalhau à Gomes de Sá)
Shredded cod with sliced cooked potatoes, onion, hard-boiled egg, black olives, and parsley. All layered and baked with plenty of olive oil. It's a baked version, not stewed.
Andalusian version (with cumin)
Add a pinch of cumin to the sofrito and some toasted pine nuts when serving. Cumin adds an earthy nuance that surprisingly pairs well with cod.
Fishermen's cuisine: a history of necessity and creativity
Spanish fishermen's cuisine is a gastronomic heritage born out of necessity and creativity. For centuries, fishermen cooked on board with available ingredients: fish they couldn't sell (too small, damaged, or undervalued species), potatoes, onion, garlic, and oil.
From this survival cuisine, some of Spain's most beloved dishes were born:
- Marmitako: Bonito with potatoes, the stew of Basque tuna fishermen
- Caldeirada: Galician stew of various fish with potatoes
- Suquet: The Catalan fishermen's stew with potato, tomato, and aioli
- Potatoes with cod: The most universal, because salted cod was available in all kitchens, even those furthest from the sea
What all these recipes have in common is the philosophy of total utilization: nothing is wasted, everything is transformed. Bones and heads were boiled to make broth; fish fat was used for cooking; potatoes absorbed every drop of flavor. It's a cuisine that respects the product, which today we would call "sustainable" but back then was simply common sense.
What to serve with potatoes and cod
Potatoes with cod are a complete dish in themselves, but if you want to complement it:
- Crusty bread: Essential for soaking up the broth. A Galician country loaf or a crystal bread are perfect.
- Green salad: Escarole with lemon vinaigrette. The bitterness and acidity contrast with the richness of the stew.
- Padrón peppers: Fried with coarse salt. The classic Galician accompaniment for any fish dish.
- Wine: An Albariño or a Godello if you prefer white. A young Mencía from El Bierzo if you prefer a light red. Avoid heavily oaked wines: they would overpower the stew.
Everything for your potato and cod stew
The perfect stew starts with the perfect cod. At Bacalalo.com, you'll find desalted loins, cheeks, and shredded cod, ready to add to your pot. Since 1990 in Mercat del Ninot, we know which cod cut each recipe needs. Refrigerated shipping in 24-48 hours.
Frequently asked questions
Can I make potatoes with cod using fresh cod instead of salted?
Yes, but the result is different. Fresh cod does not have the gelling capacity of salted cod (salting transforms the proteins). The stew with fresh cod will be milder in flavor and with a less thick broth. If using fresh, salt the potatoes normally and add the cod during the last 5 minutes of cooking.
What type of potato is best for this stew?
Starchy potatoes (Kennebec, Monalisa, Galician). These are the ones that absorb flavor, release starch, and thicken the broth. Waxy potatoes (Charlotte, Nicola) remain firm and do not absorb the flavors of the stew, resulting in a less satisfactory dish.
Can I use fish stock instead of water?
It's ideal. A homemade fish stock (with white fish bones and heads, onion, carrot, bay leaf, and leek) provides much more flavor than water. Failing that, a quality fish stock cube dissolved in water also works. Water alone produces a milder stew.
Why is my stew watery?
Three possible causes: too much liquid (the broth should just cover the potatoes, not be excessive), potatoes cut with a knife instead of "snapped" (they release less starch), or insufficient cooking (potatoes need 20-25 minutes to release the starch that thickens the broth). The 10-minute rest is also key for it to thicken.
Can this stew be frozen?
Yes, but with caveats. Frozen potatoes change texture (they become more floury when thawed). If you are going to freeze, slightly undercook the potatoes so they don't fall apart when reheated. Cod freezes well. Thaw in the refrigerator and reheat over low heat. Frozen stew keeps for 2-3 months.
How many calories are in one serving?
A generous serving (for 4 people according to our table) provides approximately 380-420 kcal. It is a moderate-calorie dish for a complete stew: most of it comes from the carbohydrates in the potato and the protein in the cod. Fats are mostly healthy (olive oil).
Discover our premium selection
Seafood products selected with expertise since 1990 in Mercat del Ninot, Barcelona. Refrigerated shipping 24-48h.
Conclusions
Potatoes with cod are proof that great cuisine does not require expensive ingredients or sophisticated techniques. It needs honest produce, time, and respect for proportions. It is the stew that made Spanish popular cuisine great, the one that nourished generations of fishermen, and the one that continues to charm tables across the country today.
With the proportion table we've provided, the tricks of "snapping" the potatoes, and the late addition of cod, you have everything you need to make a stew that will leave everyone asking for more. And remember: better the next day.
The final secret is the cod. Real cod, well salted and well desalted, with that gelatin that transforms the broth into something magical. At Bacalalo.com, we have been selecting the best pieces in Mercat del Ninot since 1990. It's not marketing: it's over 30 years of handling the product every day.
