This cod and potato stew is one of those simple meals that feels comforting from the first spoonful. Made with cod, potatoes, garlic, paprika, and a light tomato-based broth, it’s a cozy Spanish-style cod stew that also reminds us of home-style bacalao con papas. If you love a hearty fish stew with potatoes that comes together without much fuss, this is the kind of recipe you’ll want to keep on repeat.
This recipe, with its origins and preparation methods from various regions of Spain, Portugal, and Latin America, is so delicious and nutritious that it’s a great option for weekends or family gatherings when you can surprise your family with this flavorful dish.
Cod is a fish with white, fleshy meat and a mild flavor, making it a perfect pairing with potatoes, peppers, and tomatoes. It’s a very beneficial fish for our health, especially cardiovascular health, with a high content of omega-3 fatty acids, which help lower cholesterol and improve heart health and brain function.
This stew is also rich in essential vitamins and minerals like calcium, which contribute to bone health, it’s a perfect food to include in an easy and quick stew that takes about 30-35 minutes to make.
Table of Contents
Bacalao con Papas: A Simple Spanish and Latin Comfort Dish
Dishes like bacalao con papas show up in different forms across Spain, Portugal, and Latin America. Some versions are made with salt cod, while others use fresh cod like we do here. Some are more brothy, some are thicker, and each family tends to have its own way of building flavor.
This version leans into a simple Spanish-style cod and potato stew made with sweet paprika, garlic, onion, bell pepper, tomato, bay leaves, and olive oil. It’s not complicated, and that’s part of what makes it so good. It’s the kind of meal built from pantry ingredients and a few fresh basics, the kind of dish that fills the kitchen with a smell that tells everyone dinner is almost ready.
If you’re searching for bacalao con patatas, guiso de bacalao, or a cozy Spanish cod stew, this recipe fits right into that family of dishes while keeping the process approachable.
What you will need
- A saucepan with a lid
- Kitchen tongs
- Spatula
- Grater
- Knife and a cutting board
Ingredients for Cod and Potato Stew
- 1 lb cod fish (520g)
- 5 medium potatoes
- 1 red bell pepper
- 1 yellow or Spanish onion
- 5 garlic cloves
- 1 medium tomato
- 2 bay leaves
- 2½ cups Aneto fish or vegetable broth (600 ml)
- 1 tablespoon Spanish sweet paprika (aka pimentón dulce) or regular paprika
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley
We used about a teaspoon of salt, but you can adjust it depending on how salty your broth is.
We really like using the Aneto brand broth, and we usually find it at one of our local supermarkets. But I’ve included the link to Amazon just in case you can’t find it nearby. You can also use vegetable broth or any good quality fish broth you prefer.
Same with the pimentón dulce: if you don’t have it, you can find it on Amazon, or regular paprika works just fine.
How to Make Spanish-Style Cod and Potato Stew
1
Cut the fish into small, roughly 1.5-inch square pieces. Dice the onion and red pepper, then chop the garlic—just like in the photo below.
2
Wash and peel the potatoes. Now, this is a very important secret or trick when cutting them: instead of slicing them all the way through, try breaking them. Start the cut with a knife, then snap the piece off with your hands. This helps release the starch, which naturally thickens the stew and gives it a richer texture.
Let’s get cooking
1
Heat two tablespoons of oil in a large saucepan over medium-high heat. Lightly fry the fish on both sides, then gently remove it and set it aside.
2
In the same pan, add the garlic and onion. Sauté for a few minutes, stirring occasionally, until the onion turns translucent. Lower the heat if needed. Next, add the diced red pepper and cook for another 2–3 minutes.
3
Grate the tomato directly into the pan, then add the bay leaves, salt, and pepper to taste (about a teaspoon of salt, depending on your taste). Add the sweet paprika and cook for about 30 seconds, stirring to mix everything well.
4
Pour in 2 1/2 cups of Aneto fish broth or vegetable broth (600ml). Bring it to a boil, then add the potato chunks. Cover with a lid, reduce the heat, and let it simmer gently for around 20 minutes.
5
Give the pot a gentle shake, holding it carefully, as shown in the photo.
6
After 20 minutes, pierce the potatoes to see if they’re tender (you can also do this carefully with a fork). Finally, add the pieces of fish cod one at a time using tongs, being careful not to break them. Cover the pot again, bring it to a gentle boil, then lower the heat and simmer for about 2 more minutes.
7
Once done, sprinkle over some freshly chopped parsley—and that’s it! It’s time to serve and enjoy this delicious stew.
Tips for a Flavorful Fish Stew with Potatoes
- Break the potatoes instead of cutting them cleanly. This helps thicken the broth naturally.
- Don’t overcook the cod. Since cod is delicate, it’s better to sear it first and finish it gently at the end.
- Use sweet Spanish paprika if you can. It adds warmth and color without overpowering the fish.
- Keep the simmer gentle. A hard boil can break the fish apart too much.
- Adjust the broth to your liking. If you want more of a cod and potato soup, add a little extra broth. If you prefer a thicker cod and potato stew, let it reduce slightly uncovered for a few minutes.
Equipment
- A saucepan with a lid
- Kitchen tongs
- Spatula
- Grater
Ingredients
- 1 lb (520g) Cod fish
- 5 Potatoes (medium size)
- 1 Red bell pepper
- 1 Yellow onion (Also known as Spanish onion)
- 5 Garlic cloves
- 1 Tomato (medium size)
- 2 Bay leaves
- 2½ cups (600ml) Fish or vegetable broth (We prefer the Aneto brand)
- 1 tbsp Spanish sweet paprika (aka pimentón dulce or use regular paprika)
- 2 tbsp Extra virgin olive oil
- 1 bunch Fresh parsley
- Salt and Pepper (To taste)
Instructions
Chop the ingredients
- Cut the cod into small chunks. Dice the onion and red bell pepper, then cut the garlic.
Peel and break the potatoes
- Peel the potatoes and to cut it, start by slicing partially through with a knife, then snap the piece off with your hands. This helps release the starch, which naturally thickens the stew and gives it a rich texture.
Sear the cod
- Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Lightly fry the fish pieces on both sides, then carefully remove them and set them aside.
Sauté
- In the same pan, add the garlic and onion. Sauté for a few minutes, stirring occasionally, until the onion becomes translucent. Lower the heat if needed.
Add the pepper
- Toss in the red bell pepper and cook for 2–3 minutes over medium heat.
The tomato, bay leaves and paprika
- Grate the tomato directly into the pan. Add the bay leaves, salt, and pepper to taste (we used about 1 teaspoon of salt). Stir in the paprika or pimentón, and let it cook for about 30 seconds while mixing everything together.
Add the broth and potatoes
- Pour in the Aneto fish broth (or vegetable broth), bring it to a boil, then add the potato chunks. Cover the pot, lower the heat, and let it simmer gently for about 20 minutes.
Check the potatoes
- After 20 minutes, test a few potatoes with a fork. They should be tender.
Finish with the cod
- Gently add the cod pieces back into the pot using tongs—be careful not to break them. Cover the pot again, bring it to a gentle boil, then lower the heat and simmer for about 2 more minutes.
Ready to Serve
- Once it’s done, sprinkle some freshly chopped parsley on top—and that’s it! Your delicious cod and potato stew is ready to serve
Nutrition
How to Serve Cod and Potato Soup or Stew
This dish is satisfying on its own, but we like serving it with a few simple sides. A piece of bread is always welcome for soaking up the broth, and if you want something a little more filling, it goes really well with white rice.If you’re serving it for a cozy family meal, you could also follow it with something comforting and simple for dessert, like rice pudding.Whether you call it bacalao con papas, bacalao con patatas, or just a good cod and potato stew, it’s one of those meals that doesn’t need much alongside it.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm it gently over low heat so the fish doesn’t break apart too much.If the broth has thickened in the fridge, just add a splash of water or broth when reheating. That works especially well if you want to bring it back to more of a cod and potato soup consistency.
Let Us Know What You Think
If you make this cod and potato stew, we’d love to hear how it turned out for you. Did you keep it brothy like a soup, or let it cook down into more of a stew? However you serve it, this is one of those simple family-style meals that brings a lot of comfort to the table.
Try it and let us know how it turns out. And if you want to save it for later, don’t forget to pin it.
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