Salted Cod Fish Stew With Potatoes

Thick and creamy salted cod fish stew with potatoes, lots of garlic, extra virgin olive oil, and lemon.

📝 Ingredients

• 1 kilograms (2.2 pounds) salted codfish
• 1 kilograms (2.2 pounds) potatoes such as Russets or Yukon Gold (peeled and cut into 6 cm (2 1/2-inch) pieces)
• 260 grams (1 medium-sized) onion (finely chopped)
• 7-8 garlic cloves (chopped)
• 140 grams (2/3 cup) extra virgin olive oil
• freshly ground pepper
• 60 grams (1/4 cup) fresh lemon juice

👨‍🍳 Instructions

1. 1--- Prepare The Fish: ---
2. 2Cut the fish into portions if it isn't already cut. The pieces should be about 8-10 cm (3 ½ to 4-inch) in size.
3. 3Rinse the fish under cold water to remove the salt.
4. 4Add the cod to a large cooking pot or bucket and fill with 5 liters of water.
5. 5Soak the codfish for 24 hours. Changing the soaking water with fresh one 7-8 times in total.
6. 6Scrape the fish skin with a butter knife to remove the scales. Rinse well.
7. 7--- Make The Cod Stew: ---
8. 8Cover the bottom of a cooking pot with the potatoes.
9. 9Add in the onions and garlic.
10. 10Lay the fish on top of the potatoes (see note 1 below).
11. 11Pour in the olive oil and 3 ½ cups (875 ml) of water (see note 2 below). Season with freshly ground pepper only, NO SALT.
12. 12Bring to a boil and then drop the heat to medium, medium-high leaving the lid on the pot a bit open on one side for steam to escape. (see note 3 below)
13. 13Cook for 40 to 50 minutes. Add the lemon juice 5 minutes before you take the pot off the heat.
14. 14Remove from the heat and allow to sit for 15 minutes (again partly covered).
15. 15Serve and enjoy with extra freshly ground pepper on top and lots of bread for dipping.