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Tortilla of Salt Cod with Sweet Onions and Potatoes

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


350 g (12 oz) piece of thick, unskinned cod fillet
Plenty of salt
75 ml (3 fl oz) extra virgin olive oil
1 large onion, thinly sliced
450 g (1 lb) potatoes, peeled and cut into chunky matchsticks
8 eggs
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper


  • Sprinkle a 1cm (1/2 inch) thick layer of salt over the base of a plastic container. Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and refrigerate overnight. By the next day, the salt will have turned to brine. Remove the cod from the brine and rinse it under cold water. Cover with fresh water and leave it to soak for 1 hour.
  • Drop the salted cod into a pan of boiling water and simmer for about 6 - 8 minutes or until just cooked. Lift out and, when cool enough to handle, break it into large flakes, discarding the skin and any bones.
  • Heat the oil in a deep 23 cm (9 inch) well seasoned or non-stick frying pan. Add the onions and cook over a medium heat for 3 - 4 minutes. Add the potatoes and cook, stirring now and then, for 15 minutes or until just tender. Add the flaked fish and a little seasoning and turn everything over once or twice to distribute the ingredients. Beat the eggs with the parsley and a little more salt and pepper. Pour them into the pan and continue to cook over a very low heat for about 15 minutes until almost set.
  • Preheat the grill the high. Put the pan under the grill for 2 - 3 minutes until the tortilla is lightly browned on top. Cut it into wedges and serve warm.

Serves 6

To visit Rick Stein's website which features regular new recipes - click here