Cod with Potatoes and Vegetables
Cod with Potatoes and Vegetables is a delightful and nutritious dish that perfectly blends the tender flavors of cod with the heartiness of potatoes and vibrant vegetables. This one-pot meal is not only easy to prepare, but it also offers a comforting taste that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a comforting dish to share with loved ones, this recipe will surely satisfy your cravings.
Ingredients
- 350g cod, cut into pieces
- 500g uniform-sized potatoes, peeled
- 300g kale leaves, thick stems removed
- 3 hard-boiled eggs, diced
- 2 carrots, peeled and halved
- 1/2 onion, chopped
- A handful of black olives
- 5 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1 bay leaf (to be removed before serving)
- 2 tablespoons vinegar
- Salt to taste
Directions
- Start by peeling the potatoes and placing them in a pot of cold water along with the halved carrots. Cover and cook over medium heat for 20 minutes.
- Remove the thick stems from the kale, cut it in half, and add it to the pot. Cook for an additional 10 minutes.
- Add the pieces of cod to the pot, cover, and cook for 5 minutes. Drain the fish and vegetables.
- In a non-stick skillet, heat the olive oil and sauté the crushed garlic. Add the chopped onion and a pinch of salt; cook until golden.
- Add the bay leaf, then remove it once you are done cooking. Dice the carrots, potatoes, and chop the kale. Flake the cod with a fork and mix everything in the skillet with the sautéed onions.
- Add the black olives and cook for an additional 5 minutes.
- Dice the hard-boiled eggs and gently fold them into the mixture. Drizzle with vinegar, stir, and turn off the heat.
- Garnish with a halved hard-boiled egg on top and serve. Enjoy this delicious and cozy dish!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Nutrition Info: Approximately 400 calories per serving.
How to serve
To serve Cod with Potatoes and Vegetables, place generous portions on a large platter or distribute into individual bowls. The dish can be garnished with additional slices of hard-boiled eggs and a sprinkling of fresh herbs for a burst of color and flavor. Pair it with a green salad or crusty bread for a complete meal. This dish is also excellent served warm or at room temperature, making it perfect for leftovers or meal prep.
FAQs
Can I use another type of fish?
Yes, you can substitute cod with other firm white fish such as haddock or pollock.
How can I make this dish vegetarian?
You can easily modify this recipe by using vegetable broth instead of fish and replacing cod with a plant-based protein like tofu or tempeh.
Can I prepare this dish in advance?
Yes, you can prepare the dish a day ahead and simply reheat it before serving. It also makes for a great leftover option!
Cod with Potatoes and Vegetables
Ingredients
Method
- Start by peeling the potatoes and placing them in a pot of cold water along with the halved carrots. Cover and cook over medium heat for 20 minutes.
- Remove the thick stems from the kale, cut it in half, and add it to the pot. Cook for an additional 10 minutes.
- Add the pieces of cod to the pot, cover, and cook for 5 minutes. Drain the fish and vegetables.
- In a non-stick skillet, heat the olive oil and sauté the crushed garlic. Add the chopped onion and a pinch of salt; cook until golden.
- Add the bay leaf, then remove it once you are done cooking. Dice the carrots, potatoes, and chop the kale.
- Flake the cod with a fork and mix everything in the skillet with the sautéed onions.
- Add the black olives and cook for an additional 5 minutes.
- Dice the hard-boiled eggs and gently fold them into the mixture. Drizzle with vinegar, stir, and turn off the heat.
- Garnish with a halved hard-boiled egg on top and serve.
