Welcome, food enthusiasts! If you’re a fan of wholesome seafood dishes that pack a punch in both flavor and cultural heritage, you’ve landed in the right place. This Cod with Potatoes and Salsa Verde recipe is a classic Basque delicacy that has been enjoyed for generations. Whether you’re seeking a healthy dinner option or a way to impress guests with minimal effort, this dish is for you. Dive in to discover the secrets behind this delicious and nutritious cod dish.
Introduction
Originating from the rich culinary traditions of the Basque country, Cod with Potatoes and Salsa Verde is more than just a meal—it’s a celebration of fresh flavors and simplicity. Known locally as Merluza en Salsa Verde, this dish typically features hake or cod cheeks, delicately poached in a vibrant green sauce made from olive oil, garlic, and parsley. Our version, adapted from the renowned chef Francis Paniego, uses cod fillets for a modern twist. This dish is perfect for seafood lovers and a must-try for those who appreciate Spanish cuisine.
Related Resource:
Check out this Chicken Souse: A Caribbean Delight Guide for another flavorful seafood alternative!
Ingredients for Cod with Potatoes and Salsa Verde
To create this delightful dish, you’ll need the following ingredients:
- 1/4 cup extra-virgin olive oil (plus more for frying)
- 3/4 pound small golden new potatoes (thinly sliced)
- 1/2 large onion (thinly sliced)
- Sea salt (to taste)
- 3 garlic cloves (crushed)
- 1 1/2 pounds cod fillet (cut into 2-inch pieces)
- 1/2 cup water
- 1/2 cup finely chopped parsley
Optional Substitutions:
- For a gluten-free option, replace new potatoes with sweet potatoes.
- For a vegan twist, substitute cod with firm tofu or cauliflower steaks.
How to Make Cod with Potatoes and Salsa Verde – Step by Step
Step1: Preparing the Potatoes and Onions
- Begin by warming 1/3 inch of olive oil in a large skillet over moderate heat.
- Add the potatoes and onion along with a generous pinch of salt.
- Cook, stirring occasionally, until they are beautifully browned and tender (about 20 minutes).
- Using a slotted spoon, transfer the potatoes and onions to a bowl and keep warm.
Step2: Cooking the Cod
- Strain the oil through a fine sieve into a heatproof bowl, then return it to the skillet.
- Add the crushed garlic cloves and cook over moderately low heat until golden and fragrant (approximately 5 minutes).
- Discard the garlic to prevent bitterness.
- Place the cod fillets in the skillet and cook, turning once, until just opaque throughout (about 7 minutes).
- Using a slotted spoon, add the cooked cod to the bowl with the potatoes.
Step3: Making the Salsa Verde
- Pour off all but 1/3 cup of the oil from the skillet.
- Let it cool slightly, then stir in the 1/4 cup of oil and 1/2 cup water.
- Bring to a simmer over moderate heat, then stir in the chopped parsley.
- Season with salt to taste and allow the sauce to thicken slightly.
Step4: Serving
- Spoon the vibrant Salsa Verde over the cod and potatoes.
- Serve immediately and enjoy your Basque feast!
Helpful Tips for Cod with Potatoes and Salsa Verde
- Use fresh parsley: It’s the star ingredient in the salsa verde. Avoid dried herbs as they lack the vibrant flavor needed.
- Don’t overcook the cod: Cod can become rubbery if overcooked. Ensure it’s just cooked through for the best texture.
- Add a splash of white wine: To enhance the sauce’s depth, add a tablespoon of dry white wine along with the water.
Cooking Tips for the Best Cod with Potatoes and Salsa Verde
- Use a non-stick skillet to ensure the cod fillets don’t stick and break apart.
- Control the oil temperature: Avoid overheating to preserve the olive oil’s rich flavor.
- Sauté the potatoes first to create a crispy exterior before simmering in the salsa verde.
Serving Suggestions for Cod with Potatoes and Salsa Verde
Pair this vibrant dish with:
- Crusty bread to soak up the delicious green sauce.
- A glass of Albariño or Sauvignon Blanc for a crisp contrast.
- Steamed asparagus or sautéed green beans for added color and nutrition.
For a dessert pairing, try this Homemade Caramel Pecan Delight Bars to finish your meal on a sweet note.
Nutritional Information
This dish is not just bursting with flavor but also packed with nutrients! Cod is an excellent source of lean protein and omega-3 fatty acids.
Nutritional Information (per serving):
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 2g
- Carbs: 25g
- Protein: 30g
- Vitamin C: 20% of the daily value
- Iron: 10% of the daily value
Storage and Leftovers for Cod with Potatoes and Salsa Verde
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To maintain the texture, reheat in a non-stick pan over low heat, adding a splash of water to prevent drying.
- Freezing: Avoid freezing as the potatoes may become mushy. If necessary, only freeze the cod and salsa verde.
Frequently Asked Questions (FAQs) for Cod with Potatoes and Salsa Verde
1. Can I use frozen cod fillets?
Yes, but ensure they are fully thawed and patted dry before cooking to avoid excess water in the dish.
2. What other herbs can I add to the salsa verde?
Try incorporating cilantro or basil for a fresh twist on the classic recipe.
3. How can I make the dish spicier?
Add red pepper flakes or finely chopped jalapeños to the salsa verde for an extra kick.
4. What can I use instead of cod?
You can substitute with hake, haddock, or even sea bass for similar results.
Related Recipes for Cod Lovers
Conclusion
There you have it! This Cod with Potatoes and Salsa Verde recipe is a delicious blend of tradition and modern cooking, showcasing the vibrant flavors of Basque cuisine. Try it at home, and let us know how it turned out. Did you add your own twist? Share your feedback below, and don’t forget to check out our Chicken Souse Recipe for more culinary inspiration!
Enjoy, and happy cooking!
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Cod with Potatoes and Salsa Verde Recipe | Basque Classic
Description
Welcome, food enthusiasts! If you’re a fan of wholesome seafood dishes that pack a punch in both flavor and cultural heritage, you’ve landed in the right place. This Cod with Potatoes and Salsa Verde recipe is a classic Basque delicacy that has been enjoyed for generations. Whether you’re seeking a healthy dinner option or a way to impress guests with minimal effort, this dish is for you. Dive in to discover the secrets behind this delicious and nutritious cod dish.
Ingredients
1/4 cup extra-virgin olive oil (plus more for frying)3/4 pound small golden new potatoes (thinly sliced)1/2 large onion (thinly sliced)Sea salt (to taste)3 garlic cloves (crushed)1 1/2 pounds cod fillet (cut into 2-inch pieces)1/2 cup water1/2 cup finely chopped parsleyOptional Substitutions:For a gluten-free option, replace new potatoes with sweet potatoes.For a vegan twist, substitute cod with firm tofu or cauliflower steaks.
Instructions
Step 1: Preparing the Potatoes and Onions
- Begin by warming 1/3 inch of olive oil in a large skillet over moderate heat.
- Add the potatoes and onion along with a generous pinch of salt.
- Cook, stirring occasionally, until they are beautifully browned and tender (about 20 minutes).
- Using a slotted spoon, transfer the potatoes and onions to a bowl and keep warm.
Step 2: Cooking the Cod
- Strain the oil through a fine sieve into a heatproof bowl, then return it to the skillet.
- Add the crushed garlic cloves and cook over moderately low heat until golden and fragrant (approximately 5 minutes).
- Discard the garlic to prevent bitterness.
- Place the cod fillets in the skillet and cook, turning once, until just opaque throughout (about 7 minutes).
- Using a slotted spoon, add the cooked cod to the bowl with the potatoes.
Step 3: Making the Salsa Verde
- Pour off all but 1/3 cup of the oil from the skillet.
- Let it cool slightly, then stir in the 1/4 cup of oil and 1/2 cup water.
- Bring to a simmer over moderate heat, then stir in the chopped parsley.
- Season with salt to taste and allow the sauce to thicken slightly.
Step 4: Serving
- Spoon the vibrant Salsa Verde over the cod and potatoes.
- Serve immediately and enjoy your Basque feast!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh parsley: It’s the star ingredient in the salsa verde. Avoid dried herbs as they lack the vibrant flavor needed.
- Don’t overcook the cod: Cod can become rubbery if overcooked. Ensure it’s just cooked through for the best texture.
- Add a splash of white wine: To enhance the sauce’s depth, add a tablespoon of dry white wine along with the water.
