Alfonsa’s simple trick to make the best cod with potatoes

At the market or in the kitchen, everyone has their theory for making the perfect cod with potatoes. But Alfonsa, the grandmother cook, has a method that never fails: no salt, no oil added at random.

Her trick lies in reserving an ingredient that everyone throws away and that, in reality, gives all the flavor to the dish. Although it seems too simple, the secret is in the desalting water. Want to know how?

Alfonsa’s trick for cod with potatoes with intense and natural flavor

The desalting and the water that changes the recipe

Cod needs desalting for about 7-8 hours, with periodic water changes to remove the salt. But the last soaking water becomes a culinary treasure: it keeps all the essence of the fish and is the base of the stew.

According to Alfonsa, reserving and using this water instead of tap water is the key to achieving an intense flavor without adding salt. Moreover, this step brings a traditional touch that recalls classic stews.

The aromatic base that makes the difference

Heating the desalting water to near boiling and adding basic ingredients like garlic, onion, bay leaf, green pepper, and a nyora pepper makes the broth start to come alive. A touch of extra virgin olive oil and two tablespoons of crushed tomato, along with paprika and saffron, strengthen the aromatic profile.

The combination of these elements creates a liquid sofrito that, after 8 minutes of cooking, receives the sliced potatoes. These need about 20 minutes to become tender and full of flavor.

How to cook the cod so it doesn’t fall apart and retains its texture

The key moment to add the cod

A common mistake is cooking the cod for too long, which causes it to fall apart. Alfonsa recommends adding the desalted cod only when the potatoes are already tender, letting it cook just 3-4 minutes to keep its consistency and integrate with the other flavors.

The final touch that balances the dish

Once off the heat, the stew should rest a few minutes. To finish, Alfonsa adds half a hard-boiled egg per serving, bringing a texture and consistency that make the dish a complete and balanced option.

Tips and curiosities to perfect this simple classic

Respecting the times is key

Respecting the desalting times, the cooking of the potatoes, and the cod is essential to not lose texture and flavor. Patience is an ally, not an enemy, in this recipe.

An oil and a salt that are not needed

Thanks to using the desalting water and the aromatic base, there’s no need to add extra salt, nor to overuse quality oil. This makes the dish healthier while maintaining all the traditional essence.
It is also interesting to mix oils to intensify aromas without overwhelming the palate.

Alfonsa reminds us that making good cod with potatoes is not about complicating things, but about respecting each ingredient and letting tradition speak.

This dish, as simple as it is wise, is a tribute to family stews and a ritual of flavor and patience. Its success lies in the sobriety of the preparation and the intelligent use of the simplest resources.

If you dare to follow this method, you’ll discover that no more is needed to make cod with potatoes full of taste and character.