Forget trendy food — this is the kind of old-school recipe that clings to your soul. Salted cod with potatoes is a dish packed with comfort, flavor, and tradition. It’s the kind of food that gets better with every bite, simmered gently with garlic, olive oil, and just a hint of bay leaf. Serve it with a glass of wine, and you’ve got a dinner that feels like home — no matter where you are.
Ingredients:
- 9 to 10 oz dried salted cod
- 1 pound potatoes
- 3–4 garlic cloves, minced
- 3/4 cup olive oil
- 1–2 bay leaves
- Salt and pepper, to taste
(Optional: 1 small head of green cabbage or Savoy cabbage, chopped)
Instructions:
Wrap the salted cod in a clean kitchen towel and pound it gently with a wooden meat mallet to loosen the flesh. Place it in a bowl of cold water (remove the towel first) and let it soak overnight in the fridge.
The next day, cook the cod in a pot of lightly salted water with garlic cloves and bay leaves. Once tender, remove it from the water, peel off the skin, and remove any bones. Tear the flesh into medium-sized chunks. Save the cooking water.
Boil the potatoes in a separate pot until tender, then slice them into rounds or large chunks.
In a wide saucepan, sauté the minced garlic in olive oil over low heat. Add the cod and potatoes. Season with salt and pepper, then ladle in a small amount of the reserved cooking liquid. Gently simmer everything over low heat without stirring — just shake the pan occasionally to keep the cod from breaking apart.
(Optional: Add chopped cabbage along with the potatoes for a deeper flavor.)
Serve warm with a glass of white wine. Pure comfort on a plate.
