Fish with CREAMY Garlic Potatoes | One of Spain’s BEST-KEPT Recipes

This fish with creamy garlic potatoes, known as bacalao con patatas alioli, is one of Spain’s most underrated fish recipes. We’re talking a ton of flavors, simple everyday ingredients, and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish white wine for a fabulous meal.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use the fresh stuff here, as well as any other type of firm white fish. Such as halibut, tilapia, or even hake, which is known as merluza in Spain.

For the potatoes, it’s important to use potatoes that are a bit more waxy than starchy. As they hold their shape better when being boiled. I used new potatoes, but you can also use yukon golds, red potatoes, or even golden delight.

TIPS & TRICKS to Make this Recipe: It took me about 4 minutes per side on a medium heat to fully cook the fish fillets. Of course every pan and stovetop heats differently. So it might take you less or more. Just keep an eye on the fish to not overcook it. The creamy garlic potatoes can be made ahead of time. They will hold for up to 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Fish with CREAMY Garlic Potatoes

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Fish with CREAMY Garlic Potatoes | Bacalao con Patatas Alioli

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 448 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 potatoes 1.5 lbs / 700 grams
• 2/3 cup low fat mayonnaise 150 grams
• 3 cloves garlic
• 2 tsp lemon juice 10 ml
• 3 tbsp extra virgin olive oil (divided) 45 ml
• 4 cod fillets 8 oz / 225 grams each
• 1 jarred roasted red bell pepper
• chopped chives
• sea salt & black pepper

Instructions

1. Cut the potatoes (peeled) into small bite-sized cubes, than add them into a stock pot, all in a flat layer, fill with water just enough to cover the potatoes, season generously with salt and heat with a high heat

2. In the meantime, add the mayonnaise into a large bowl, finely grate in the garlic, add in the lemon juice, 1 tbsp (15 ml) olive oil, and season with salt & pepper, whisk together

3. After 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), drain the potatoes into a colander and rinse them under cold water, then shake off any of the excess water and transfer the potatoes into the bowl with the garlic mayonnaise, gently mix together until well mixed

4. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil

5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides

6. Add the cod fillets into the hot fry pan, fry for 4 minutes per side or until the fish is just cooked through

7. Transfer the garlic potatoes into serving dishes, top each one off with a cod fillet, then add a couple strips of roasted red bell pepper over each pice of fish, and sprinkle with chopped chives, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Fish with CREAMY Garlic Potatoes | Bacalao con Patatas Alioli

Amount Per Serving

Calories 448 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 6g

Monounsaturated Fat 10g

Cholesterol 91mg30%

Sodium 551mg24%

Potassium 1393mg40%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 2g2%

Protein 38g76%

Vitamin A 157IU3%

Vitamin C 33mg40%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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