Cod with potatoes and turnip greens

Delicious Cod Recipe with Potatoes and Beet Greens

When it comes to fish dishes, nothing compares to the rich flavors and delicate texture of cod. This recipe, which I created out of love for culinary traditions, perfectly combines the savory taste of salted cod with the sweetness of tender potatoes and the slightly bitter note of beet greens. Additionally, the onion sauce adds depth and flavors that will delight your taste buds. Let’s discover together how to prepare this dish that will quickly become a family favorite!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4

Necessary ingredients:
- 2 pieces of salted cod (approximately 400 g, previously soaked in cold water)
- 5-6 medium potatoes (approximately 600 g)
- 3 large onions (approximately 300 g)
- Olive oil (approximately 100 ml, but you can adjust according to preference)
- Salt and pepper (to taste)
- 1 bay leaf
- 1 chili pepper (optional, for extra heat)
- 4 cloves of garlic
- 2 tablespoons of tomato paste
- 1 glass of white wine (approximately 150 ml)
- Beet greens (fresh raw beet leaves or young Portuguese cabbage leaves, approximately 200 g)
- 2 large slices of homemade bread (preferably harder)
- 1 small bunch of fresh green coriander

Step-by-step preparation:
1. Desalting the cod: Start by desalting the cod. Place the pieces of fish in a bowl of cold water and let them soak for 12-24 hours, changing the water a few times. This essential step will remove excess salt and prepare the fish for cooking.

2. Boiling the cod: Once the cod is desalted, place it in a pot with cold water, add a few sprigs of coriander and a splash of olive oil. Bring the water to a boil and let the cod simmer for about 10 minutes. This process will keep the fish juicy and flavorful. Once cooked, remove the cod from the water and break it into suitable pieces.

3. Preparing the potatoes: Place the potatoes in cold water and boil them with the skin on until they are very soft but not completely falling apart. This will ensure they hold up well during preparation. After boiling, peel them and cut them into medium-sized cubes.

4. Onion sauce (Ceboliada): In a large skillet, add olive oil and the sliced onions. Sauté the onions over medium heat until they become translucent and soft, adding salt to help them soften. Once the onions are softened, add the bay leaf, chili, and crushed garlic. Pour in the white wine and let it simmer until the liquid reduces significantly. This sauce will add a deep and complex flavor to the dish.

5. Adding tomatoes: Once the wine has reduced, add the tomato paste (or tomato juice) and let it simmer for another 2-3 boils. Season with pepper and check the taste. Then add the pieces of cod and the diced potatoes. Gently stir to combine the ingredients, then taste again to adjust the seasonings.

6. Preparing the beet greens: In another pot, boil the beet greens in salted water until they become soft. If you have frozen beet greens, make sure they are well-thawed. Once cooked, chop them finely. In a skillet, add olive oil and garlic, then add the beet greens and sauté for a few minutes. Add a pinch of salt and the breadcrumbs from the bread, mixing well to combine.

7. Assembling and baking: Transfer the cod and potato mixture to a baking dish. If desired, you can also add the beet greens on top. Cover with the sautéed breadcrumbs and a drizzle of olive oil. Preheat the oven to 180°C (350°F) and bake for about 20 minutes, until everything is heated through and lightly browned on top.

8. Serving: Once the dish is ready, remove it from the oven and let it cool for a few minutes. Serve warm, garnished with chopped fresh coriander, alongside a green salad or grilled vegetable side for a light and tasty lunch or dinner.

Useful tips:
- Choosing the fish: When buying cod, make sure it is fresh and has a firm texture. Salted cod is an excellent choice for this recipe, but you can also experiment with other types of white fish if you prefer.
- Beet greens: If you cannot find beet greens, you can use spinach or kale, but the taste will be slightly different. Beet greens add a distinct flavor that blends perfectly with the other ingredients.
- Variations: You can also add other vegetables, such as carrots or bell peppers, to further diversify the dish.

Nutritional benefits:
This cod recipe with potatoes and beet greens is not only delicious but also packed with nutrients. Cod is an excellent source of lean protein, omega-3s, and B vitamins. Potatoes provide healthy carbohydrates and fiber, while beet greens add essential vitamins such as vitamin K and folic acid.

Calories: Approximately 450 kcal per serving, depending on the ingredients used.

Frequently asked questions:
1. Can I use fresh fish instead of salted cod?
Yes, but you will need to adjust the amount of salt in the recipe since fresh fish is not salty.
2. How can I make the recipe spicier?
Add more chili or even a spicy sauce at serving to intensify the flavor.
3. What other sides can I combine with this dish?
A fresh green salad, grilled vegetables, or white rice are excellent choices to complete the meal.

Now that you know how to prepare this delicious cod recipe with potatoes and beet greens, all that’s left is to try it and enjoy every bite! Bon appétit!

 Ingredients: 2 pieces of cod (salted and then soaked in water) 5.6 medium potatoes 3 large onions olive oil salt, pepper, bay leaf, 1 chili 4 cloves of garlic 2 tablespoons of tomato paste 1 glass of white wine grelos (either raw turnip greens with yellow flowers or Portuguese cabbage leaves, also with flowers and young) 2 large slices of homemade bread (sturdier if possible) 1 small bunch of fresh green coriander

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