Andorran style cod


This species of oily fish inhabits the cold waters of the North Atlantic and was introduced to the Catalan cuisine, and by extension in Andorra, through the Pyrenees of the Basque Country and from Portugal. The fact that it can be salted and dried facilitated its presence throughout the continental territory, even far from the coast.

Its dissemination and popularity has led to the fact that there are as many recipes as there are days of the year. Indispensable in Lent, it has conquered gastronomy and is a meal that is adapted to every season and culinary taste. Whether as the undisputed protagonist or prepared with other products, the list of its preparations in different areas of the Mediterranean and the Iberian Peninsula, in particular, is endless. In Portugal, the Basque Country, Occitania, Catalonia and Sicily, it is the most sought-after Atlantic fish.

The recipe we suggest is the one we traditionally make at home.


Preparation for 4 people:

Dice and flour the cod.

Fry and, once golden, set aside in a casserole.

Separately, boil the eggs until they are hard.

In the same pan where you fried the cod, fry the cascavellics (purple prunes) or raisins and, when done, sprinkle on the fish.

Then fry a chopped onion until golden brown, then add the peeled and chopped tomatoes.

Once sautéed, sprinkle over the cod.  Add white wine, bay leaf and pine nuts and simmer for about 20 minutes.

Meanwhile, chop biscuits, almonds and garlic. Add the diced cod and cook for another 15 minutes.

Season with salt and add a little sugar to remove the tomato's acidity. 

To finish, serve the cod with hard-boiled eggs, cut into four portions, and sprinkle a little chopped parsley on top.  Absolutely delicious.

Ingredients for preparing Andorran style Cod:

-1 kg of salted cod
-1 onion
-3 garlic teeth
-3 ripe tomatoes
-1 handful of almonds
-2 maria biscuits
-100 g of raisins or cascavellics
-30 g pine nuts
-4 eggs (1 per person)
-200 ml of white wine
-1 pinch of sugar
-Bay leaf
-A little flour



In the past, in Andorra, the only fish from the sea that could be eaten was preserved in salt, such as cod, since was the only way it could be transported.