Let’s pretend I’ve been here all along. Let’s just skip the casualties and move right along to what’s really important…Portuguese cod, potato, Mediterranean olives, grape tomatoes, wine, lemon, fragrant thyme, garlic–perhaps that’s a good cue to cut. This is my go-to recipe for a quick, delicious and unsuspecting dinner. This is Portuguese-style Cod and Potato.
Have you seen something more beautiful? With cod?! Let’s face it, no one sees cod and thinks versatility–you don’t want to bake, grill, sear or pan fry cod. It’s meant to be wrapped in a blanket of salt, dried under the sun and after adequate time, repurposed into fish cake or salt-fish rice as my Guyanese heritage would have it. Cod is a gift from Portuguese waters and should be celebrated for it’s distinct ability to take on new flavors and camouflage between ingredients of higher potency. This dish does it rightly.
Portuguese-style Cod with Potato
1/2 pound cod filets cut into 1.5” cubes
1 lb potatoes, peeled and cut into 1” cubes
1/4 cup olives (I use spicy Spanish, Arbequina, Greek, and Kalamata olives)
1/4 cup grape tomatos
2 tsp chopped garlic
1/2 chopped onion
2 sprigs thyme
1/2 cup white wine***
olive oil (I used oil made with Arbequina olives to complement this dish)
salt and pepper to taste
1. Parboil potatoes, drain and set aside.
2. Pan roast tomatoes by setting heat to medium-high and roasting tomatoes until slightly charred. Set aside.
3. In the same pan, sear the fish, turning once. Set aside.
4. To the same pan, add about 2 tbsp of olive oil. Add onion and let it sweat for a couple of minutes. Add garlic, thyme, olives, and tomatoes and cook for 2-3 minutes. Add potato, salt and pepper, and cook for and additional 5 minutes.
5.Add wine, making sure to scrape all the deliciousness from the bottom of the pan. Simmer for about 5 minutes.
6. Add fish, cover and steam for about 5 minutes or until fish is cooked through. Squeeze lemon on top, toss gently (to not break-up fish) and serve.
****I recommend serving this dish with a bottle of Sauvignon Blanc (which you should also use to cook the dish with).