Cod Filet with Smokey Sausage and Potatoes | Coolinary Restaurant & Bar

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Cod Filet with Smokey Sausage and Potatoes

By William Goldenberg

The Coolinary Restaurant & Bar 


  • 4 pieces Cod Filet, 5-6oz each
  • 4 strips bacon, chopped into ½” strips
  • 2 Tbsp canola or other neutral oil
  • 1 6” Hungarian sausage (or any spicy sausage like Chorizo), roughly chopped into 1/2” rounds
  • 1 large onion, diced
  • 1 garlic clove, minced
  • Salt to taste
  • ¼ cup water, plus 4 cups, reserved
  • 2 Heaping Tbsp Hungarian or Smoked Paprika
  • 1 Tomato, cut into ½” dice
  • 1 Hungarian wax pepper or Cubanelle, diced
  • 2 teaspoon Ground Caraway seed
  • 2 lbs potatoes, peeled and cubed into 1” dice
  • Pepper to taste


Over medium heat, preheat a large, 4 qt sauce pan. Once pot is hot, add 2 tbsp oil and warm, than add bacon and sausage. Allow the fat to render and the sausage and bacon to start to color. Add the onions, and a teaspoon of salt and let the onions sweat, without taking color, about 5 minutes. Add the garlic and once it becomes fragrant, add the ¼ cup water. When the water starts to reduce leaving you with a thick base, pull off from the heat and quickly add the paprika, tomato and pepper. Stir to incorporate and then add a cup more of water, stirring all the while. Put back on the heat and let the mixture start to simmer. Once it’s starts to simmer, add the caraway seed, stir, and add the potatoes. Add more water to barely cover and mix again. At this point, test for seasoning as needed.

For the cod:

Preheat frying pan with neutral oil, and pat fish dry. Season the fish to taste, and than add to hot pan, skin side down for about 4-5 minutes. Flip fish and cook an additional 2-3 minutes, depending on your taste.

To serve:

Spoon sausage stew into shallow bowl, and place cod filet on top. Garnish with parsley and green onion