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Cod with potatoes

By Irene Almendralejos


11 in Saladmaster Titanium Sauce Pan


  • 250 g of cod loins
  • 400 g sour potatoes. Sliced* into bite-sized pieces
  • 1 Italian green pepper cut into small dice
  • 1 shredded ripe tomato
  • 1 small diced sweet onion
  • 50 ml of white wine
  • Fish fumet (low sodium fish stock)
  • Extra virgin olive oil
  • Paprika
  • 4 cloves of garlic
  • Fresh parsley
  • Salt
  • *Sliced, inserting the tip of the knife and break the potato to release the starch and thicken the stews


  • Desalinate the cod (soak two days in water in the refrigerator, change the water 4 or 5 times)
  • Cut the cod loins into 3 or 4 strips each
  • Add extra virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan and put to medium temperature
  • When the oil is hot, lower the temperature to low, add the pieces of cod and sauté lightly without letting them cook. Reserve the cod
  • Add to pan, chopped onion, and chopped garlic, poach at low temperature until onion transparent
  • Add chopped green pepper, stir well and add grated tomato
  • Keep at medium/low temperature and pochar until everything is well cooked and almost dissolves
  • Add white wine, rise to medium temperature and keep 2 or 3 minutes until alcohol evaporates
  • Add the chopped potatoes and sauté a couple of minutes to catch the flavors
  • Add the fumet (fish stock) until just cover the potatoes
  • In the salted 8″ Saladmaster titanium skillet, add an abundant tablespoon of olive oil, when hot, add to the oil a teaspoon of paprika from the vera without ceasing to stir and immediately a ladle of the broth from the casserole, stir everything well and add everything together to the casserole
  • Put two peeled garlic cloves, a pinch of salt and some parsley leaves in a mortar and majar well, add the majado to the pan
  • Cover the pan, wait for it to click intensely, and lower to minimum heat
  • Cook between 20 and 25 minutes until the potato is tender, check the texture of the potato
  • When the potato has the desired texture, open the pan, reincorporate the pieces of cod, cover and keep at low temperature 2 or 3 minutes
  • Rest 5 minutes before serving
  • Serve hot and sprinkle a teaspoon of chopped fresh parsley on each plate


  • Cook eggs, and add chopped or quartered to each dish at the time of eating