Cod Braised with White Wine, Potatoes, and Escarole

Name: Cod Braised with White Wine, Potatoes, and Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound salt cod, cut into small pieces; 8 cups water; 2 cups dry white wine; 1 cup, plus 2 tablespoons olive oil; 1 onion, thinly sliced; 4 russet potatoes, peeled and cut into 1/4-inch-thick half-rounds; 4 cloves garlic, minced; 1 teaspoon minced fresh thyme; 2 leeks (white part only), thinly sliced and rinsed; Leaves from 1 head escarole, torn into 1/2-inch pieces; Salt to taste; 2 pounds boneless, skinless fresh cod fillets, cut into eight 4-ounce portions; Freshly ground black pepper to taste; 1 lemon (optional); 8 wedges bread, toasted

Servings: persons

1 pound salt cod, cut into small pieces
8 cups water
2 cups dry white wine
1 cup, plus 2 tablespoons olive oil
1 onion, thinly sliced
4 russet potatoes, peeled and cut into 1/4-inch-thick half-rounds
4 cloves garlic, minced
1 teaspoon minced fresh thyme
2 leeks (white part only), thinly sliced and rinsed
Leaves from 1 head escarole, torn into 1/2-inch pieces
Salt to taste
2 pounds boneless, skinless fresh cod fillets, cut into eight 4-ounce portions
Freshly ground black pepper to taste
1 lemon (optional)
8 wedges bread, toasted

1
Soak the salt cod for 1 hour in cold water to cover, changing the water at least 2 times before using.
2
Drain.
3
In a soup pot, combine the salt cod, the 8 cups water, wine, the 1 cup olive oil, the onion, potatoes, garlic, and thyme.
4
Bring to a simmer over medium heat and cook for 15 minutes.
5
Add the leeks and escarole.
6
Continue to simmer until all of the ingredients are tender, about 40 minutes.
7
Taste the stew and season with salt, if necessary.
8
Set aside.
9
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
10
Saute the cod fillets until golden brown on the bottom, 5 to 7 minutes.
11
Turn the fish and add the salt cod stew.
12
When the liquid comes to a simmer, cover and reduce the heat to low.
13
Simmer until the fresh cod is opaque throughout, 2 to 3 minutes.
14
There should be plenty of broth; if too much of the liquid has evaporated, add a splash of water.
15
Ladle the stew into warmed shallow bowls and float a cod fillet in each bowl.
16
Sprinkle with black pepper and add a squeeze of lemon juice, if you like.
17
Serve with a wedge of toasted bread to soak up the broth.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound salt cod, cut into small pieces, 8 cups water, 2 cups dry white wine, 1 cup, plus 2 tablespoons olive oil, and more.

Yes, Cod Braised with White Wine, Potatoes, and Escarole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!