Cod with Potatoes and Salsa Verde Recipe | Basque Classic
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Author:Patri
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
Scale
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!
Notes
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.
