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Fish, South and mountains

Salt cod raïto with steamed potatoes

Salt cod raïto is a Provençal dish where floured, fried pieces of salt cod simmer in a red wine tomato sauce with capers and black olives. For 4 people, it takes 1h15 and a moderate skill level, at a cost of €4.80 per person. The key to success is frying the cod until golden before it joins the sauce.

Tonight, a Provençal salt cod raïto, fried then simmered in a red wine tomato sauce with capers and olives.

Salt cod raïto with steamed potatoes
Total time
1 h 15
Difficulty
Medium
Cost per person
€4.80
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Salt cod raïto is built on a southern French tomato sauce that simmers long enough to thicken, deepened by red wine and seasoned with black olives and capers. The cod, fried before it simmers, stays firm while the sauce around it turns rich and almost jammy. It's a hearty fall and winter dish that warms you up without feeling heavy.

This is a Sunday recipe, or one for an unhurried weeknight when you have time to let the sauce simmer properly. Adults and anyone who likes bold, briny flavors will enjoy it more than kids, thanks to the olives and capers. Served with steamed potatoes, it becomes a complete meal, easy to plate, best eaten with a spoon and fork together.

The ingredients

4 people

Fish counter

  • Salt cod, soaked 800 g

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Red wine 20 cl
  • Capers 2 tbsp
  • Black olives 80 g
  • Flouroften in the pantry 3 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Potatoes 800 g
  • Parsley 1 sprig

Allergens Gluten, Fish

The step by step recipe

  1. Cut the cod into pieces, pat them dry, and coat them in flour.

    Don't add salt, the cod is already salty.

  2. Fry the cod pieces in oil until golden, then set them aside. 8 min

    Don't overcrowd the pan, the oil needs to stay hot.

  3. In the same pan, sauté the sliced onions and garlic, then add the tomatoes and red wine. 10 min

    Let the wine reduce well before adding the tomatoes.

  4. Add the capers and olives, return the cod to the pan, and let everything simmer gently. 20 min

    Don't stir too much, the cod will fall apart.

  5. Steam the potatoes and serve them alongside the cod, topped with chopped parsley. 25 min

    A pinch of pepper brightens the sauce.

Our tips to get it right

  • Soak the salt cod thoroughly beforehand, changing the water several times, or the sauce will taste too salty on top of the already assertive olives and capers.
  • Pick good quality black olives, like Niçoise or Nyons, they bring more flavor than generic canned olives.
  • If the sauce looks too thin at the end of cooking, let it simmer uncovered a few extra minutes so it thickens naturally.

The variations

  • Swap the salt cod for fresh cod if you don't have time to soak it, just shorten the frying time slightly.
  • For a vegetarian version, replace the cod with floured, fried eggplant slices, the sauce stays the same.
  • To save time, buy pre-soaked salt cod and cut the simmering step down to 10 minutes.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • A glass of southern French red wine
  • Crusty bread for soaking up the sauce

Storage

Salt cod raïto keeps for 2 days in the refrigerator in a sealed container. It freezes well, sauce and fish together, for up to 2 months. Reheat gently in a pan or over low heat so the cod pieces stay whole.

Questions about this dish

Can you make salt cod raïto ahead of time?

Yes, the sauce actually tastes better reheated the next day. Prepare everything through the simmering step, refrigerate, then warm it gently before serving with freshly steamed potatoes.

Can you replace the red wine in this recipe?

You can use a lightly vinegared vegetable broth if you'd rather skip the alcohol. The result will be a bit less robust, but the tomato sauce will still taste good.

Why coat the cod in flour before frying?

The flour forms a light crust that protects the fish and helps the sauce cling to it afterward. It also slightly thickens the raïto as it simmers.

How do you keep the cod from falling apart in the sauce?

Stir as little as possible once the cod goes back into the pan, gently shake the pan instead. Starting with larger pieces also helps them hold together during cooking.

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

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

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

About 650 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 salt cod raïto with steamed potatoes cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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