Braised Cod with Potatoes and Onions

This braised cod with potatoes and onions is a simple yet elegant dish. 

This cod is quick-braised on a bed of potatoes and onions. The braise includes a broth of clam juice and chicken broth along with cream and tomatoes and their juices. 

The broth is also enhanced with herbs, spices, and lots and lots of garlic. 

Quick-braising is one of the easiest methods for cooking fish. There is very little handling of the fish filets, and the method is pretty fool-proof. Because of the moisture, you can't really dry out the fish, and an accidental minute or two of extra cooking doesn't really matter that much. 

Cod and potatoes are so good together too. A match made in heaven. Of course there is fish and chips, the iconic dish from Ireland and the U.K. 

Plus, don't forget Cabillaud Parmentier, cod with a mashed potato crust from France. 

Actually, I have a ton of cod and potato recipes you need to try, including Sheet Pan Cod on Crispy Potatoes, Cod Chowder with Bacon, Scandinavian-Style Fish and Potato Soup, Fisherman's Pie, and Irish Fish Cakes. 

Cod is one of my favorite fishes to cook with, and I often use it as a substitute for pricier halibut. 

How to Make Braised Cod with Potatoes and Onions: 

First, make the broth by combining the clam juice and chicken broth along with chopped garlic, chopped thyme, a bit of sea salt, cayenne pepper, paprika, and a bay leaf. Simmer the broth for about five minutes. 

Next, layer thinly sliced onions and potatoes in a Dutch oven and pour the broth mixture over everything. Bake until the potatoes are tender. 

Add hot cream, chopped tomatoes, and then top everything with cod filets. Spread the cod filets with a lemony butter and paprika mixture and bake until the cod is cooked through and flakey. 

The potatoes take about 25 minutes to bake, and the cod takes an additional 10 to 15 minutes, depending on how thick it is. 

Finally, sprinkle everything with a handful of fresh Italian parsley and serve in shallow bowls. Your guests will love this dish. 

Serve this braised cod and potatoes dish with a tossed-green salad for wonderful meal. For dessert, make a light panna cotta, which is so easy to prepare ahead of time. 

Substitutes for cod in this recipe:

For this recipe, haddock, rockfish, or halibut would work just fine. I'm a big fan of Alaskan rockfish, and love cooking with it. 

Also, if your fish counter doesn't have fresh cod, definitely give the frozen fish section of your supermarket a chance. These days, the fish is often cleaned, trimmed, and flash-frozen on the docks, and is just as fresh tasting when cooked. 

This month the Fish Friday Foodies are sharing recipes using sustainable seafood. I used the West Coast Guide from Seafood Watch to identify a sustainable choice for my recipe. Our host is Culinary Adventures with Camilla. 

Be sure to check out everyone's recipes:

• Braised Cod with Potatoes and Onions by Karen’s Kitchen Stories
• Broiled Asian-inspired Red Snapper Fillets by Food Lust People Love
• Khuboni/Khube Curry - East Indian by Sneha’s Recipe
• Pasta with Spiced Vegetables and Anchovies by A Day in the Life on the Farm

Braised Cod with Potatoes and Onions

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

This braised cod with potatoes and onions is a simple yet elegant dish.

Ingredients

• 4 (6-ounce) cod filets
• Salt and pepper for sprinkling the fish
• 2 teaspoons garlic paste (optional)
• Olive oil for misting or brushing the pan
• 1 cup (8 ounce bottle) clam juice
• 1 cup low sodium chicken broth
• 4 large garlic cloves, finely chopped
• 1 tablespoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon sweet or Spanish paprika, divided
• 1 bay leaf
• 2 medium yellow onions, thinly sliced
• 4 tablespoons unsalted butter, divided
• 4 medium/small russet potatoes, peeled and sliced into 1/8 inch slices
• 1/2 cup heavy cream
• 2 to 3 small tomatoes, chopped, including juices and seeds
• zest and juice of one small lemon
• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Sprinkle the cod on both sides with salt and pepper. Set aside. Heat your oven to 450 degrees F.
2. Rub the inside of a 5 to 6 quart Dutch oven with the optional garlic paste and mist or brush with olive oil.
3. In a medium saucepan, add the clam juice, chicken broth, chopped garlic, thyme, salt, cayenne pepper, 1/4 teaspoon paprika, and bay leaf. Bring to a boil, reduce the heat to a simmer, and cook for five minutes. Discard the bay leaf.
4. In the meantime, layer half of the onion slices on the bottom of the Dutch oven and sprinkle them with salt and freshly ground black pepper. Dot with 1 tablespoon of butter that has been cut into small pieces.
5. Layer half of the potato slices over the onions. Repeat with a second layer of onions, salt and pepper, butter, and potatoes.
6. Pour the clam juice and broth mixture over the potatoes in the Dutch oven. Heat over medium heat until the broth is simmering. Cover and place the pan in the oven for 25 minutes.
7. Heat the cream in the same saucepan and pour it over the potatoes. Add the tomatoes and then place the cod on top.
8. Mash the rest of the butter (2 tablespoons) with the lemon zest, lemon juice, and 1/4 teaspoon of the paprika. Top each piece of cod with 1/4 of the butter mixture.
9. Cover the pot and place it back into the oven for about 12 minutes, until the cod is cooked through.
10. Garnish with the parsley.

Nutrition Facts

Calories

652.50

Fat (grams)

21.07

Sat. Fat (grams)

9.55

Carbs (grams)

55.78

Fiber (grams)

5.88

Net carbs

49.91

Sugar (grams)

13.37

Protein (grams)

60.14

Sodium (milligrams)

803.87

Cholesterol (grams)

159.58

https://www.karenskitchenstories.com/2022/02/braised-cod-with-potatoes-and-onions.html

Karen's Kitchen Stories

seafood, cod, potatoes

Main course

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This recipe has been adapted from Le French Oven by Hillary Davis, published in 2015. It's a wonderful cookbook that explores how many ways you can cook with French (or Dutch) ovens of all sizes. Chapters include Appetizers, Soups, Baking, Roasting, Stewing, Frying, Braising, and Desserts.