Classic Basque Cod with Potatoes and Salsa Verde Recipe

Welcome, food lovers. If you appreciate wholesome seafood dishes that combine bright flavors with regional tradition, this Cod with Potatoes and Salsa Verde recipe is for you. A Basque classic, Merluza en Salsa Verde celebrates fresh ingredients and simple technique. This version adapts traditional preparations to use cod fillets for easy home cooking. Whether you want a healthy weeknight dinner or a dish to serve guests with minimal fuss, this recipe delivers a vibrant, satisfying meal.

Introduction

Hailing from the Basque Country, Cod with Potatoes and Salsa Verde showcases gentle poaching and a lively parsley-and-olive-oil sauce. The traditional recipe often features hake, but cod is an excellent, widely available alternative that yields firm flakes and a mild, sweet flavor. The salsa verde—literally “green sauce”—is built on good extra-virgin olive oil, garlic, and fresh parsley; it lifts the earthy potatoes and delicate fish without masking them. This approachable Basque dish is a great way to explore Spanish coastal cuisine at home.

About this version

This adaptation keeps the spirit of the classic while simplifying technique for home cooks: thinly sliced small potatoes are sautéed until golden, then combined with gently cooked cod and finished with a warm parsley sauce. The recipe is flexible: you can swap similar white-fleshed fish, make it gluten-free by choosing sweet potatoes, or create a vegan variation using firm tofu or hearty cauliflower steaks.

Ingredients for Cod with Potatoes and Salsa Verde

Serves 4. Prepare these ingredients before you begin:

1/4 cup extra-virgin olive oil, plus additional for frying
3/4 pound small golden new potatoes, thinly sliced
1/2 large onion, thinly sliced
Sea salt, to taste
3 garlic cloves, crushed
1 1/2 pounds cod fillet, cut into 2-inch pieces
1/2 cup water
1/2 cup finely chopped fresh parsley

Optional substitutions:

For gluten-free: replace new potatoes with sweet potatoes.
For a vegan alternative: substitute cod with firm tofu or thick cauliflower steaks.

How to Make Cod with Potatoes and Salsa Verde — Step by Step

Step 1: Preparing the potatoes and onions

Pour enough olive oil into a large skillet to cover the bottom about 1/3 inch deep and warm it over medium heat.
Add the thinly sliced potatoes and onions along with a generous pinch of sea salt.
Cook, stirring occasionally, until the potatoes and onions are golden brown and tender, about 20 minutes. Adjust heat as needed so the vegetables brown without burning.
Use a slotted spoon to transfer the cooked potatoes and onions to a warm bowl and set aside.

Step 2: Cooking the cod

Strain the skillet oil through a fine sieve into a heatproof container and return the strained oil to the skillet.
Add the crushed garlic cloves to the warm oil and cook over moderately low heat until the garlic becomes lightly golden and aromatic, about 3–5 minutes. Watch closely so the garlic does not burn.
Remove and discard the garlic to avoid a bitter taste.
Arrange the cod pieces in the skillet and cook gently, turning once, until the fish is just opaque in the center, about 6–8 minutes total depending on thickness.
Transfer the cooked cod with a slotted spoon to the bowl that holds the potatoes and onions.

Step 3: Making the salsa verde

Pour off all but about 1/3 cup of the oil left in the skillet.
Allow the oil to cool slightly, then whisk in the reserved 1/4 cup of olive oil (if using), and add 1/2 cup water.
Bring the mixture to a gentle simmer over medium heat, then stir in the chopped parsley.
Season with sea salt to taste and let the sauce reduce and thicken slightly. If desired, add a tablespoon of dry white wine with the water for added depth.

Step 4: Serving

Spoon the warm salsa verde over the cod and potatoes so the sauce coats each portion.
Serve immediately while warm. This dish pairs beautifully with crusty bread to soak up the sauce and a crisp white wine.

Helpful tips

Use fresh parsley: it’s the hallmark of salsa verde. Fresh herbs give a bright color and fresh flavor that dried herbs can’t match.
Avoid overcooking the cod: cook until just opaque to keep the fish tender and flaky.
Control the oil temperature: heat gently when infusing the oil with garlic so the garlic browns slowly without burning.

Serving suggestions

This dish is ideal with:

Crusty bread for mopping up the salsa verde.
Light, green vegetables such as steamed asparagus or sautéed green beans.
A crisp white wine or a citrus-forward Albariño to complement the sauce.

Nutritional overview

Cod is a lean source of protein and provides beneficial omega-3 fatty acids. As prepared, this recipe offers a balanced portion of protein, healthy fat from olive oil, and carbohydrates from potatoes.

Estimated calories per serving: approximately 320
Total fat: about 15 g (mostly from olive oil)
Protein: roughly 30 g
Carbohydrates: about 25 g
Good source of vitamin C and iron when served with vegetables

Storage and leftovers

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a non-stick skillet over low heat; add a splash of water or olive oil to prevent drying.
Freezing: Avoid freezing the complete dish, as potatoes may become mushy. If necessary, freeze only the cooked cod and salsa separately.

Frequently asked questions (FAQs)

Can I use frozen cod fillets?

Yes. Thaw completely and pat dry before cooking to avoid excess moisture and ensure proper browning.

What herbs work well in salsa verde besides parsley?

Cilantro or basil can be used for a different but pleasant variation; adjust quantities to taste.

How can I make the dish spicier?

Add red pepper flakes to the oil or finely chopped fresh chili to the salsa verde for heat.

What other fish can I use instead of cod?

Hake, haddock, or sea bass are all good alternatives with similar texture and flavor.

Conclusion

Cod with Potatoes and Salsa Verde is a bright, comforting Basque-style meal that highlights simple, high-quality ingredients: flaky white fish, golden potatoes, and an aromatic parsley sauce. It’s easy to prepare, adaptable, and perfect for sharing. Try this recipe at home and experiment with small substitutions to make it your own—then enjoy a delicious taste of Basque coastal cooking.

Cod with Potatoes and Salsa Verde Recipe | Basque Classic

Author: Patri