Serves 4
35 min
Salt Cod with Potatoes over Rice
Recipe GLPR29da42d1da815e
A traditional Spanish-inspired dish featuring tender salt cod and roasted potatoes in a savory tomato broth, served over fluffy white rice. This hearty seafood stew is naturally gluten-free and dairy-free, making it a wholesome and satisfying meal.
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Ingredients
1 pound salt cod (bacalao), soaked overnight in cool water
2 cups long-grain white rice
Water for cooking rice (follow package instructions)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
1 bell pepper (any color), diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 medium tomatoes, diced
1 tablespoon tomato paste
1 cup water
1 tablespoon fresh parsley, chopped
Directions
The night before preparing the dish, place the salt cod in a large bowl and cover completely with cool water. Refrigerate overnight to remove excess salt.
The next day, drain the soaked salt cod and rinse thoroughly under fresh running water. Pat dry with paper towels and cut into 1-inch pieces, removing any bones.
In a large sauté pan, heat the olive oil over medium-high heat until shimmering. Add the potato cubes and cook for about 2 minutes, stirring occasionally, until they develop light golden-brown edges.
Add the diced bell pepper, onion, celery, and minced garlic to the pan. Sauté for 3 to 4 minutes until the vegetables begin to soften and become fragrant.
Stir in the diced tomatoes and tomato paste, combining well with the vegetables. Pour in 1 cup of water and bring the mixture to a simmer.
Add the prepared salt cod pieces to the simmering mixture. Cover the pan and reduce heat to medium-low. Simmer gently for 15 minutes, or until the potatoes are tender when pierced with a fork and the fish flakes easily.
While the stew simmers, prepare the rice according to package instructions in a separate pot.
Remove the stew from heat and stir in the fresh chopped parsley. Taste and adjust seasoning if needed (note: salt cod is naturally salty, so additional salt may not be necessary).
Divide the cooked rice among four serving bowls and ladle the salt cod and potato stew over the top. Serve immediately while hot.
