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Fish, South and mountains

Biscay style salt cod with steamed potatoes

Biscay style salt cod is a fish dish for 4 people, ready in 60 minutes, rated easy, for about €4.60 per person. Desalted salt cod simmers in a sauce of roasted red peppers and tomatoes, served with steamed potatoes. The key to success is a well blended sauce and gently poached cod that stays tender.

Tonight, Biscay style salt cod, draped in a silky red pepper sauce, with steamed potatoes.

Biscay style salt cod with steamed potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€4.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring

Biscay style salt cod is all about that red, mellow sauce that changes everything. Roasted peppers, blended with tomatoes and garlic, make a thick base with a hint of smoke, lifted just enough by a touch of Espelette pepper. The desalted cod, poached then finished in the sauce, stays tender and soaks up the pepper flavor without falling apart.

This is a dish from southern France, simple enough for a weeknight once the peppers are roasted, yet special enough for a Sunday table. The steamed potatoes on the side soak up the sauce and bring the softness the peppers need. It warms you up without feeling heavy, perfect in spring or fall.

The ingredients

4 people

Fish counter

  • Desalted salt cod 700 g

Fruits and vegetables

  • Red bell peppers 4
  • Onion 2
  • Garlic 3 cloves
  • Potatoes 800 g

Pantry

  • Crushed tomatoesoften in the pantry 200 g
  • Olive oiloften in the pantry 5 tbsp
  • Espelette pepperoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Roast the peppers whole in the oven at 220 degrees, then peel them and remove the seeds. 30 min

    Seal the hot peppers in a bag for 10 minutes, the skin will come off on its own.

  2. Soften the onions and garlic in 3 tablespoons of oil, add the peppers, tomatoes and chili. 15 min

    The onions should stew gently without browning.

  3. Blend the sauce until smooth and adjust the seasoning.

    If the sauce is too thick, thin it with a ladle of potato cooking water.

  4. Poach the cod in simmering water, drain it and place it in the sauce to finish over low heat. 10 min

    Let it simmer gently in the sauce, it will pick up the pepper flavor.

  5. Steam the potatoes and serve them with the cod draped in sauce. 25 min

    Pierce them with a knife, it should go in without resistance.

Our tips to get it right

  • Desalt the cod thoroughly, changing the water several times if you start from dry salt cod, otherwise the dish will taste too salty.
  • Pick plump, deep red peppers, they roast better and give a smoother sauce than thin ones.
  • Taste the sauce before adding the cod, since the salty fish will intensify the flavor further, so adjust the chili beforehand.

The variations

  • Swap the salt cod for fresh cod lightly salted the night before, the result is close with less waiting time.
  • For a vegetarian version, keep the pepper sauce and spoon it over roasted potatoes with chickpeas.
  • To save time, use jarred roasted peppers, the sauce then comes together in 15 minutes.

What to serve it with

  • A glass of dry white wine
  • A simple green salad
  • Country bread for the sauce

Storage

Biscay style salt cod keeps for 2 days in the fridge in a sealed container. The pepper sauce alone freezes well for up to 2 months. Reheat gently over low heat so the fish doesn't toughen.

Questions about this dish

Can you use fresh cod instead of salt cod?

Yes, salt fresh cod a few hours ahead or cook it as is and season the sauce more. The flavor will be slightly less intense than with true desalted salt cod.

How do you properly desalt salt cod for this recipe?

Soak the cod in cold water for 24 to 48 hours, changing the water 3 or 4 times. Taste a small cooked piece before using it to make sure it's no longer too salty.

Can you make the pepper sauce ahead of time?

Yes, the sauce can be made the day before and kept in the fridge in a sealed container. Just reheat it gently before poaching the cod in it.

Why blend the roasted pepper liquid into the sauce?

That liquid holds the sweet, colorful juice from the roasted peppers. It gives the sauce a deeper color and a more concentrated flavor.

How long does it take to make a Biscay style salt cod with steamed potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Biscay style salt cod with steamed potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Biscay style salt cod with steamed potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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