Spanish Cod Stew

    9 hours 15 min

    A fish stew that's packed full of delicious flavours. Salted cod fish is simmered with potatoes, onions, eggs, capers, olives, red peppers and raisins in a tomato sauce.

    52 people made this

    Serves: 8 

    • 450g salted cod fish
    • 4 potatoes, thickly sliced
    • 2 onions, sliced
    • 4 hard-boiled eggs, sliced
    • 2 teaspoons capers
    • 2 large cloves garlic, finely chopped
    • 4 tablespoons pitted green olives
    • 85g roasted red peppers
    • 70g golden raisins
    • 1 bay leaf
    • 225g passata
    • 125ml extra virgin olive oil
    • 250ml water
    • 4 tablespoons white wine

    Prep:30min  ›  Cook:45min  ›  Extra time:8hr soaking  ›  Ready in:9hr15min 

    1. Soak the salted cod in about 2 litres of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
    2. Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers and raisins. Place the bay leaf on top, then pour half the passata and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
    3. Cover and bring to the boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

    Salted Cod

    Can be found in Mediterranean or Carribean speciality shops.

    Alternatives to cod:

    Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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    Reviews in English (29)


    Excellent tasty recipe! I didn't put the raisins in - didn't fancy them, but added Guindillas (Spanish hot peppers). I may be wrong but thought that saying "Ready in 9 hours 15 mins" may put people off from cooking it and it's more accurate to say "1 hour 15 mins plus soaking of salted cod" - which I soaked for 48 hours, changing water 3 times each day. We did have to add a bit of salt on serving, but that's easier than it being over salty. I will definitely be making this again! Muchas gracias!  -  30 Apr 2015


    I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right a bowl of it by itself before it dissapears. Thanks Milly!  -  08 Oct 2010  (Review from Allrecipes US | Canada)


    I must add that due to the overfishing of cod over the years, it is easier to find salted pollock (another white fish) sold as 'salted cod'. The term 'salted cod' has become a generic term for salted white fish. Pollock is less expensive, comes in convenient boned filets and works fine for this recipe. The flavor is less intense, but this might be a positive for those who didn't like salted cod because of that.  -  16 Jul 2010  (Review from Allrecipes US | Canada)