Salted Cod Fish Stew With Potatoes

Ingredients

• 1 kgsalted codfish
• 1 kgpotatoes, such as Russets or Yukon Gold, peeled and cut into 6 cm pieces
• 260 g (1 medium)onion, finely chopped
• 7–8 clovesgarlic, chopped
• 140 gextra virgin olive oil
• To tastefreshly ground pepper
• 60 gfresh lemon juice

Instructions

1. 1

   Portion the fish

   If the fish is not already cut, divide it into portions about 8–10 cm across.

2. 2

   Rinse the cod

   Rinse the fish under cold water to remove surface salt.

3. 3

   Add soaking water

   Place the cod in a large cooking pot or bucket and cover it with 5 litres of water.

4. 4

   Soak the cod

   Soak for 24 hours, replacing the water with fresh water 7–8 times in total.

5. 5

   Clean the skin

   Scrape the fish skin with a butter knife to remove the scales, then rinse it well.

6. 6

   Layer the potatoes

   Cover the bottom of a cooking pot with the potatoes.

7. 7

   Add aromatics

   Scatter the onion and garlic over the potatoes.

8. 8

   Arrange the fish

   Lay the cod on top of the potatoes.

9. 9

   Add oil and water

   Pour in the olive oil and 875 ml water. Season with freshly ground pepper only; do not add salt.

10. 10

    Bring to a boil

    Bring the pot to the boil, then reduce the heat to medium or medium-high. Keep the lid on, leaving one side slightly open for steam to escape.

11. 11

    Simmer the stew

    Cook for 40–50 minutes. Add the lemon juice 5 minutes before taking the pot off the heat.

12. 12

    Rest the pot

    Remove the pot from the heat and leave it to stand for 15 minutes, partly covered.

13. 13

    Serve the stew

    Serve with extra freshly ground pepper on top and plenty of bread for dipping.

What is Greek salted cod stew?

Salted cod, known in Greece as bakaliaros, is used in many dishes, often after soaking to remove excess salt. Here it is cooked with potatoes and aromatics in one pot.

The potatoes sit beneath the fish and cook in the olive oil and water, while lemon added near the end brings a bright finish. The result is a substantial stew with tender fish and soft potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 784 calories, 109g protein, 35g carbs, 21g fat.

The potatoes provide most of the carbohydrates, while the cod contributes the protein and the olive oil supplies most of the fat. Serve with a generous portion of vegetables alongside, or add a simple salad to balance the plate.

Soak the cod thoroughly

Water changes: The cod needs a 24-hour soak, with the water replaced 7–8 times in total. This is essential preparation, so plan for it separately from the stated 65-minute cooking time.

Skin: Scrape away the scales with a butter knife after soaking, then rinse the fish well before adding it to the pot.

Choose potatoes that hold up

Potato type: Russets or Yukon Gold are suggested; cut them into even 6 cm pieces so they cook at a similar pace.

Layering: Put the potatoes on the bottom, followed by onion and garlic, then lay the cod on top. This keeps the fish above the potatoes as the stew simmers.

Keep the seasoning simple

Salt: Do not add any. Salted cod can still bring plenty of salt to the finished stew even after soaking.

Pepper and lemon: Use freshly ground pepper in the pot, then add the lemon juice 5 minutes before removing it from the heat. More pepper can be added at the table.

Let the stew simmer gently

Heat: Bring the pot to the boil, then lower it to medium or medium-high, keeping the lid slightly ajar on one side so steam can escape.

Timing: Cook for 40–50 minutes, then rest the pot for 15 minutes, partly covered. The potatoes should be tender and the fish cooked through.

Serve with something to dip

Bread: Serve the stew with plenty of bread for dipping into the olive-oil-rich cooking liquid.

At the table: A little extra freshly ground pepper gives each serving a final lift. The dish is filling on its own, so keep accompaniments simple.

Recipe notes & tips

• Allow the full 24 hours for soaking the cod, changing the water 7–8 times.
• Taste a small piece of the soaked fish before cooking if you are unsure how salty it remains.
• Cut the potatoes into similarly sized 6 cm pieces for more even cooking.
• Keep the lid partly open while the stew simmers so steam can escape.
• Add the lemon juice only during the final 5 minutes of cooking.
• Let the pot stand for 15 minutes before serving so the stew can settle.

Variations

• More lemon: Serve with extra lemon juice at the table for a sharper finish.
• Herb finish: Sprinkle chopped parsley over the stew just before serving.
• Peppery version: Add more freshly ground pepper at the table.
• Vegetable side: Serve with steamed greens or a simple salad alongside.
• Softer potatoes: Cut the potatoes a little smaller, keeping the pieces even.

Common mistakes to avoid

• Short soaking: The cod may remain too salty; soak it for 24 hours and change the water 7–8 times.
• Adding salt: Salted cod seasons the pot; leave out extra salt.
• Uneven pieces: Potatoes may finish at different times; cut them into even 6 cm chunks.
• Sealed lid: Steam cannot escape as intended; leave one side of the lid slightly open.
• Early lemon: The citrus flavour can become less fresh; add the juice 5 minutes before the pot comes off the heat.
• Skipping the rest: The stew misses its standing time; leave it partly covered for 15 minutes before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat gently in a covered saucepan until piping hot, adding a small splash of water if needed.

Frequently asked questions