This One-Pan Spanish Cod with Potatoes & Peas is what Spanish food is all about. Packed with flavors, easy to make and no tricky cooking skills. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate experience.
This dish is known here in Spain as Bacalao con Patatas y Guisantes. It´s typically served for a sunday lunch, but you can enjoy it for any meal of the day. Either way, it´s a dish that will instantly transport you to beautiful España.
To make this dish, I used cod I bought frozen and thawed out. But you can use fresh cod or any other type of white firm fish. I also used vegetable broth to cook all the ingredients, as it adds an incredible depth of flavors. But you can also use water. Just make sure to season accordingly.
TIPS & TRICKS to Make this Recipe: The thickness of my cod fillets where 1/2 inch (1.25 cm) thick. I cooked them for 2 1/2 minutes per side. If your fillets are thinner go for about 2 minutes per side. If they are thicker, go for 3 minutes per side.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Classic One-Pan Spanish Cod with Potatoes & Peas
Classic One-Pan Spanish Cod with Potatoes & Peas
Ingredients
- 1/2 cup extra virgin olive oil 118 ml
- 14 oz cod fillet 400 grams
- 1/4 cup all-purpose flour 30 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1 onion
- 6 cloves garlic
- 2 potatoes
- 1/2 cup white wine 118 ml
- 2 1/2 cups vegetable broth 600 ml
- 1/2 cup frozen peas 70 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
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Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper
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Add 1/4 cup all-purpose flour into a shallow bowl, along with 1/2 tsp sweet smoked paprika, mix together, coat each piece of cod in the flour mixture
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Add the coated pieces of cod into the pan with olive oil, cook for 2 1/2 minutes per side or until fully cooked through, then remove the cod fillets from the pan and cover with foil paper
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Using the same pan with the same heat, add in 1 onion thinly sliced and 6 cloves garlic thinly sliced, mix with the olive oil, after 5 minutes and the onions are translucent, add in 2 medium sized potatoes (peeled & washed) that have been cut into 1/2 inch (1.25 cm) pieces, along with 1/2 cup white wine and season with sea salt & black pepper, turn up the heat to a medium-high, mix together and cook for a couple minutes
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After 3 minutes and the alcohol has cooked off, add in 2 1/2 cups of vegetable broth, or enough to just cover the potatoes, after 16 to 18 minutes and most of the broth has been absorbed by the potatoes, but there is still some broth left, add in 1/2 cup frozen peas, after another 5 to 7 minutes and there is virtually no broth left, add the cod fillets back into pan, lower the fire to a low-medium heat and simmer for 2 minutes
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Remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!
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Sue Bielenberg
26 . Apr . 2023another success! I make a lot of your recipes, and this was another winner! I feel better when I eat your recipes, and I am proud to share it with friends who are tired of the same-old, same-old.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
27 . Apr . 2023Mike Howles
01 . Dec . 2022Needed a quick recipe for cod, found this. Absolutely delicious, simple, will definitely use again.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
02 . Dec . 2022Alice
I just recently found your channel on You Tube. My husband is from Spain and he’s always excited to find new and simple recipes from home. I am making your white fish with potatoes and please right now! I appreciate how you are so specific when it comes to measurements and weight, but it would be great if you would extend that to chopped or sliced veggies like onions, carrots, etc, so that it is 1/4 cup onions or 2 cups sliced carrots, for example, instead of just 1/2 onion or 1 carrot. Also I am using Chardonnay for the white wine in this recipe, but a bit more specificity would be great in this regard, too. Thanks for all your work in developing and sharing this great food tradition!
22 . Mar . 2022Spain on a Fork
When it comes to the vegetables, there is no exact measurement, this is why I don´t go into detail, it´s all a matter of preference 🙂 apprecite the comment! much love
22 . Mar . 2022Kamilia Klimek
13 . Dec . 2021I made it tonight. Smashed it!! Extremely flavourful!! The third time I’ve followed your recipes. Also loved potatoes brava!! I appreciate your food! Thank you for opening my eyes to to it.
Spain on a Fork
I am so happy to hear that!! Much love 🙂
13 . Dec . 2021Loretta
Our new favorite recipe for Northern Pike!!!! Absolutely fantastic Albert!!!
25 . Sep . 2021Spain on a Fork
So happy to hear that! Much love 🙂
26 . Sep . 2021Charles Pascual
09 . Sep . 2021Nice dish, very tasty. Easy recipe to follow, which comes together quickly once you have done all the peeling and slicing. Took a cue from your video and served it at the table in the cooking pan so as to not disturb the look of the presentation.
Jackie
Just finished eating this. Absolutely delicious. Definitely making this a regular.
03 . Sep . 2021Spain on a Fork
So happy to hear that! Much love 🙂
03 . Sep . 2021Stephen
01 . Sep . 2021Once again, looks beautiful, easy and delicious. I especially like the fact that your recipes are for two people because so many that I see on line are for big families. We don’t normally have much fish and I think this recipe will be a good one to try because my spouse doesn’t much go for fish. Thanks so much.