Cod with peas and parsley: Authentic spanish cod recipe
⭐ Rating: 4.9/5 (based on 275+ home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 10 minutes
🍳 Cook Time: 15 minutes
⏰ Total Time: 25 minutes
🥘 Servings: 4
📊 Difficulty Level: Medium
As a Spanish chef passionate about bringing authentic flavors to British kitchens, I'm excited to share my signature cod with peas and parsley recipe with you. This Spanish cod recipe holds a special place in my heart, representing the perfect marriage of simplicity and flavor that characterizes Mediterranean cuisine. When people ask me how to prepare Spanish cod (or 'bacalao' as we call it in Spain), I always recommend this version with its vibrant green sauce.
The beauty of this cod with peas and parsley lies not just in its taste, but in its ability to bring people together. Whether you're cooking for family or hosting friends, this recipe creates memorable moments around the table. The combination of tender white cod in Spanish preparation with the freshness of peas and parsley creates a dish that's both comforting and sophisticated.
What is cod with peas and parsley?
This classic Spanish cod recipe transforms simple ingredients into an extraordinary dish. The green cod, as it's sometimes called, combines the delicate flavor of white cod in Spanish cuisine with a vibrant sauce made from peas in Spanish cooking and fresh parsley. The result is a perfect example of how Spanish parsley and cod can create something truly special.
Ingredients
For this cod in parsley sauce, you'll need:
100ml olive oil
5 garlic cloves
1 teaspoon plain flour
50ml white wine
200ml fish stock (fresh or from a stock cube)
Small bunch flat-leaf parsley, finely chopped
1 x 142-g tinned cooked peas drained or 100g frozen peas, defrosted
1kg cod fillet, cut into 4 portions
Sea salt and freshly ground white pepper
How to prepare
To create this perfect Spanish cod recipe:
Put the olive oil and garlic in a large frying pan and place over a medium heat (you want to start frying from cold so that the oil becomes infused with the garlic aroma). When the garlic starts to golden, add the flour and toast it for a minute or so before adding the white wine, stirring all the time. Add the fish stock, little by little, stirring constantly so you get a smooth sauce.
Add the chopped parsley and peas and bring to the boil. Season the cod fillets and then place in the pan, skin-side down, and reduce the heat to low.
Cook the fillets for 3 minutes, shaking the pan gently to release the juices from the fish - this will make the sauce even more delicate and flavoursome. Turn the fillets over and cook for a further 4 minutes.
Professional tips for preparing
As someone who's prepared this cod with green sauce countless times, here are my essential tips:
When selecting cod in Spanish cooking, look for firm, pearly white flesh
To boil cod perfectly, ensure your stock is gently simmering, not rapidly boiling
The peas bacalao should be cooked just until the fish flakes easily
For the best parsley peas combination, chop the herbs just before cooking
The green cod sauce should be silky smooth - keep stirring while adding stock
What to Serve With Spanish Cod
This cod in green sauce pairs beautifully with:
Crusty Spanish bread to soak up the sauce
Sautéed spinach or Swiss chard
Roasted Mediterranean vegetables
Spanish-style patatas bravas
Chef's Note
As the Jamón Ibérico ambassador and someone deeply passionate about Spanish cuisine, I can tell you that this cod with peas and parsley recipe represents the essence of Spanish cooking - simple ingredients transformed into something extraordinary. The combination of white cod in Spanish preparation with fresh parsley and sweet peas creates a dish that's both traditional and contemporary