Spanish

Medium · Hot

Grandmother's Cod and Potato Stew

A gentle, brothy Spanish stew of tender cod and soft potatoes, simmered slowly with aromatics until everything melts on the tongue. Asunción's version is kind and soothing, perfect for quiet suppers.

Recipe by

Asunción Rivas

The Single-Portion Cook

Prep

30 min

Cook

40 min

Rest

5 min

Total

1h 15m

Method

Prepare the Cod

If the cod is salted or dried, soak it in cold water for 24 hours, changing the water 3-4 times. If using fresh cod, simply rinse and pat dry. Cut into large, gentle chunks.

Prepare the Aromatics

Peel and finely dice the onion. Mince the garlic cloves. Core and chop the tomato. Peel and slice the carrot into thin rounds.

Build the Sofrito

Warm the olive oil in a heavy-bottomed saucepan over gentle heat. Add the diced onion and cook slowly for 8 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic and cook for another 2 minutes until fragrant but not browned. Stir in the chopped tomato and carrot rounds.

Stew the Potatoes

Pour in the chicken broth and bring to a gentle simmer. Add the potatoes and cook for 15 minutes until they begin to soften but still hold their shape.

Add the Cod

Nestle the cod chunks gently into the simmering broth. Season with salt and white pepper. Cook for 8-10 minutes, spooning broth over the cod occasionally, until the fish flakes easily with a fork.

Finish and Serve

Remove from heat. Squeeze a little lemon juice over the stew and scatter fresh parsley on top. Let it rest for 5 minutes before ladling into bowls, ensuring each portion gets some cod, potato, and plenty of broth.

Nutri-Score

Excellent balance

A–E · lower is better · score -3

Calories

313

per serving

High in protein · 22gLow sugar · 5gLow saturated fat · 2g

Protein

22g

Carbs

32g

Fat

11g

Sat. fat

Fiber

Sugar

Sodium

1270mg

PescatarianHigh ProteinLow CalorieBalanced Meal

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 72% ingredient coverage

kg CO₂e

≥0.2

per serving

Tomato drives 28% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSoftSilkyFlaky

Aromas

SavoryHerbalGarlickyUmami

Kitchen Equipment

Primary Tool

Saucepan

Saucepan Chef Knife Cutting Board Ladle Mixing Bowl Measuring Spoons Plastic Wrap Paper Towels

Counter FootprintSmall

Techniques

SoakingSofrito Simmering Stewing

Safety & Storage

Cooking Temperature

Bring stew to a full simmer before adding cod. Cook cod at gentle simmer for 8-10 minutes until internal temperature reaches 145°F (63°C) and fish flakes easily with a fork.

High Risk Population

Fish is a high-risk food for vulnerable populations including pregnant individuals, elderly, and immunocompromised persons. Ensure proper cooking temperature and avoid consumption if unsure of fish freshness.

Cross Contamination

Use dedicated cutting boards and utensils for raw fish preparation. Clean and sanitize all equipment that contacts raw cod before using for other ingredients.

Handling

If using dried or salted cod, change soaking water 3-4 times over 24 hours to reduce salt content and potential spoilage bacteria. Discard soaking water and rinse cod thoroughly before cooking.

Storage

Refrigerate leftover stew within 2 hours of cooking. Store in airtight container at 40°F (4°C) or below. Consume within 3-4 days. Reheat leftovers to 165°F (74°C) before serving.

Shelf Life

Fresh cod should be used within 1-2 days of purchase. Dried cod, once soaked, should be cooked the same day. Leftover stew maintains quality for 3-4 days refrigerated.

Ingredient Safety

Dried cod and salted cod are inherently high in sodium. This recipe already includes 1 tsp added salt plus 400g dried cod. Monitor total sodium intake if following a sodium-restricted diet. Consider using fresh cod and reducing added salt for a lower-sodium version.

Pro Tips

Technique

Stir this stew as little as possible — each gentle fold keeps the cod intact and the potatoes from breaking apart into the broth.

Substitution

Fresh cod works beautifully here if dried isn't available; skip the soaking step and simply pat the fish dry before nestling it into the simmering broth.

From the chef

Dried cod soaked overnight loses its salt slowly and gains back a tenderness that fresh fish cannot quite match — it goes into the pot in large, gentle chunks and poaches in a broth already softened by onion, garlic, tomato, and thin rounds of carrot. The potatoes cook until they begin to yield but still hold their shape, so when you ladle the bowl each portion gets cod, potato, and plenty of that quiet broth. A little lemon and fresh parsley at the end, five minutes of rest before you eat. Nothing in this stew asks very much of you, and very little is left over.

Asunción RivasThe Single-Portion Cook

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TagsSpanishComfort FoodOne PotCodPotatoBrothySeafoodHome StyleSlow Cooked

AllergensFish

Source: generated · June 10, 2026