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Fish, South and mountains

Lyonnaise style salt cod with potatoes

Lyonnaise style salt cod is flaked cod pan fried with soft onions and potatoes, serving 4 people, ready in 50 minutes, easy difficulty, for €4.20 per serving. The key to getting it right is cooking the onions slowly until they caramelize and adding a splash of vinegar right at the end.

Tonight, Lyonnaise style salt cod, flaked and pan fried with soft onions and potatoes, finished with parsley and a splash of vinegar.

Lyonnaise style salt cod with potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Lyonnaise style salt cod plays on contrast, soft slowly cooked onions, crisp pan fried potatoes, and tender flaked fish. The vinegar added at the end gives a sharp little lift that wakes up the whole dish without ever covering the taste of the desalted cod. It is a simple recipe, but one that rewards a bit of patience with the onions.

This is a fall and winter dish, great for a weeknight dinner when you have a little extra time, or for a relaxed weekend meal. It tends to appeal more to adults who enjoy the bold flavors of slow cooked onion and vinegar, and less to kids used to milder tastes. It is also a good way to cook salt cod without drowning it in a heavy sauce.

The ingredients

4 people

Fish counter

  • Salt cod, desalted 600 g

Fruits and vegetables

  • Potatoes 800 g
  • Onion 4
  • Parsley 1 sprigs

Pantry

  • Wine vinegaroften in the pantry 3 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cook the potatoes in salted water, peel them, and cut them into rounds. 20 min

    Keep the cooking water to poach the cod right after.

  2. Poach the cod in simmering water, drain it, and flake it. 8 min

    Remove the skin and bones carefully, nobody likes a bone in their plate.

  3. Cook the sliced onions in the oil until golden and soft. 18 min

    Cook low and slow, they should caramelize, not burn.

  4. Add the potatoes and sauté to brown them, then add the flaked cod. 8 min

    Don't stir too often, the potatoes need to form a crust.

  5. Deglaze with the vinegar, sprinkle with chopped parsley, and serve right away.

    Pour the vinegar in over high heat so it partly evaporates and stays mild.

Our tips to get it right

  • Soak the salt cod well in advance, changing the water several times, otherwise the dish will taste too salty even without adding any extra salt.
  • Cut the potatoes into even rounds so they cook and brown evenly in the pan.
  • Use a large skillet so the potatoes have enough room to actually crisp up instead of steaming.

The variations

  • Swap the salt cod for fresh poached cod, the dish will be less salty but just as tender.
  • For a vegetarian version, replace the fish with cooked chickpeas, which soak up the onion and vinegar flavors nicely.
  • For a quicker version, use potatoes cooked the day before, which saves about twenty minutes.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry white wine
  • Grilled country bread

Storage

Store leftovers in the fridge in an airtight container for up to 2 days. This dish does not freeze well since the potatoes turn mushy. Reheat gently in a skillet with a little oil to bring back some crispness.

Questions about this dish

Can you make Lyonnaise style salt cod ahead of time?

You can cook the potatoes and poach the cod ahead of time, then store them separately in the fridge. Cook the onions and finish assembling the dish just before serving to keep the potatoes crisp.

How do you properly desalt salt cod before cooking?

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

Can you use a different vinegar instead of wine vinegar?

Yes, cider vinegar or white balsamic vinegar both work well and bring a slightly different tang. Avoid very sharp vinegars like distilled white vinegar, which can overpower the other flavors.

Why don't the potatoes get crispy enough?

This usually happens when the pan is too small or the potatoes are stirred too often, which stops them from forming a crust. Use a wide skillet and let the potatoes sit undisturbed for a few minutes before flipping them.

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

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

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

About 500 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 Lyonnaise style salt cod with potatoes cost?

About €4.20 per serving, or €16.80 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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