Sicilian cod stew with potatoes
Sicilian cod stew with potatoes is one of my favorite fish dishes.
A combination of flavors that bring me back to my childhood memories.
I still have in my mind the image of my mother in the kitchen preparing her tasty cod and potatoes stew.
But it wasn’t a simple cod stew!
By adding tomato sauce, olives, capers, and raisins, as required by the traditional recipe, my mother was able to turn it into a special dish.
The delicious scent that came from the kitchen spread throughout the house made us hungry and we couldn’t wait to be able to sit at the table.
But this is a story from many decades ago.
What is Sicilian cod stew with potatoes?
It is a fish dish with a delicate and inviting aroma. Made with simple and genuine ingredients.
Cod stewed in tomato sauce with potatoes, olives, capers, and raisins: an explosion of true Mediterranean flavors.
A healthy and nutritious dish that makes you stay light without sacrificing taste.
It is also an excellent solution when you have little time available and want to prepare an appetizing fish dish.
In fact, this cod and potato stew with tomato sauce recipe is simple and quick in its preparation, so it lends itself to the weekly menu of the whole family.
It can become a very refined course for a family or a more formal dinner. On these occasions, you will serve this southern Italian cod stew accompanied by slices of fresh homemade bread.
How to make Sicilian cod stew with potatoes.
First of all, we need fresh and excellent quality cod loin with skin on.
Are you wondering why I recommend buying a skin-on cod loin? Cod itself is flaky if you remove the skin, it will break during cooking, and you don’t want to serve the cod as a puree.
I recommend buying Cod loin: the middle section of a cod fillet which is particularly thick and moist.
Before cooking the cod make sure that there are no pin bones, in case remove them with pliers.
Let’s start preparing this Italian cod and potatoes stew recipe.
Peel the potatoes and cut them into wedges or, if you prefer, into cubes.
Soak the raisins in cold water ten minutes.
Rinse the capers under running water to remove any residue of salt or vinegar.
Slice the onion and finely chop the celery sticks, putt hem in a large skillet with 5-6 tablespoons of extra virgin olive oil.
Saute’ the vegetables for about 2 minutes then add the capers, olives, and raisins drained from the water.
Continue to cook for another 5 minutes, then add the diced peeled tomatoes.
Cook the tomato sauce for about 5 – 8 until it begins to dry up, then add the fish broth and the potatoes.
Season with salt and pepper. Lower the heat, cover with a lid and cook until the potatoes are cooked.
Shake the pan from time to time to prevent the ingredients from sticking to the bottom. Do not stir!
If the sauce starts to dry out too much, add a ladle of water.
When the potatoes are tender, add the cod with the skin down.
Shake the pan and put the lid back on. Continue cooking for about 5-8 minutes depending on the thickness of the cod.
Do not overcook the cod otherwise, it will become dry and tough.
Turn off the heat and sprinkle with a spoonful of chopped parsley.
Leave it to rest for 10 minutes and serve, taking care not to break the fish. Lift it gently with a spatula.
Now that you have your Sicilian cod stew with potatoes ready, bring a bottle of good red wine to the table and …
Enjoy your meal!
N.B. If you prefer to add a spicy taste (as I like it) you can add a pinch of chili flakes during cooking.
Sicilian cod stew with potatoes
- 800 gr. Cod loin Skin on
- 600 gr. Potatoes
- 400 gr. Chopped canned peeled tomatoes
- 500 ml. Fish broth
- 1 Onion
- 2 Celery sticks
- 100 gr. Pitted Black olives
- 2 Tbsp Capers
- 30 gr. Raisin
- Fresh Parsley
- Extra Virgin Olive Oil
- Ground Black Pepper
- Soak the raisins in cold water ten minutes.
- Rinse the capers under running water to remove any residue of salt or vinegar.
- Peel and wash the potatoes. Cut them into wedges or, if you prefer, into cubes.
- Finely slice the onion and finely chop celery sticks.
- Place a large skillet on a stove over medium heat.
- Add 5 -6 Tbsp of Extra virgin olive oil.
- When the oil is hot, add the onion and celery. Brown for about 2 minutes.
- Then add olives, capers, and raisin.
- Continue to cook for about another 5 minutes.
- Add the chopped tomatoes into the skillet.
- Season with salt and pepper
- Lower the heat and let cook for about 5 minutes.
- When the tomato sauce begins to dry up, add the fish broth end the potatoes.
- From now on do not stir anymore.
- Shake the pan from time to time to prevent the ingredients from sticking to the bottom.
- Cover the pan with a lid and let cook until the potatoes are tender.
- Then add the cod skin down, season the fish with a little salt and cover again with the lid.
- Continue to cook for another 5 - 8 minutes depending on the thickness of the cod.
- When the cod is cooked, sprinkle some fresh chopped parsley, shake the pan and turn off the heat.
- Let rest for 10 minutes and serve.