Ligurian Salt Cod and Potatoes

By • January 27, 2015 1 Comments

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Author Notes: My husband is from from a gorgeous village near on the Ligurian coast near Cinque Terre. His mother is a superb cook who expertly uses the products at hand to make simple homemade dishes. This is her recipe with the addition of olives because my husband likes it done that way. Flirty Foodie


Serves 4

  • 1.5 pounds salted cod fish, well rinsed
  • 4 large potatoes
  • 1/3 cup extra virgin olive oil
  • 1/3 cup pitted black olives (preferably taggiasche)
  • 2 tablespoons pine nuts
  • 1/2 cup finely chopped flat leaf parsley
  • 3 garlic clove, minced
  • 1/3 cup white wine
  • 1/2 cup water
  • salt and pepper to taste
  1. Peel potatoes and cut into thick slices measuring about 1/2 inch in thickness. Cut codfish into 1 inch cubes.
  2. Add olive oil to a large pan containing a lid. Next add potatoes. Sprinkle on garlic and half of parsley. Place codfish on top (skin side up if it has skin - my mother in law says that way the salt from the cod can penetrate the potatoes). Top codfish with olives, pine nuts, a pinch of black pepper and remaining parsley. Pour white wine and water on top of everything.
  3. Cook on medium heat with lid for approximately 30 minutes, until potatoes are cooked through. Check on pot from time to time while cooking to make sure potatoes don't stick, adding water as needed (but don't over stir). The ingredients may bubble up while cooking you can leave the lid slightly ajar to let gases escape a bit. Check for salt once done cooking, add as needed.

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