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Codfish with Chestnuts


4 tall pieces of deep-frozen soaked codfish Riberalves, which must be soaked for a few hours in milk
1 kg chestnuts (fresh or frozen)
200 ml of olive oil
500 g of small potatoes
2 garlic cloves
1 teaspoon of fennel


How about Codfish with chestnuts for lunch? A simple, quick, healthy and very tasty recipe, with the best protein, the codfish.

Once the chestnuts have defrosted (where appropriate), give them a boil in water seasoned with salt and fennel. Drain. Do the same with the potatoes. The codfish fillets, after being well drained (reserve the milk), are then placed in a container, preferably a transparent one that can go into the oven, with the sliced garlic cloves­ plus the olive oil and a pinch of pepper.

Add the potatoes and chestnuts and drizzle with a little bit of the milk in which the codfish was soaked. As soon as chestnuts are golden and the codfish flakes, it is ready to serve. You can garnish with olives and chopped parsley. Serve with a very dry wine to cut the sweetness of the chestnuts.

Other Recipes

Codfish Steaks with Chorizo Crust

Garlic Octopus

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