Ingredients
- 1-1.5 lb (450 – 680 g) cod filets, defrosted (make sure to remove bones)
- 4 medium sweet potatoes, peeled and grated (approx. 700-900 g)
- 1/4 cup (60 ml) coconut oil
- 1 medium onion, chopped
- Small handful fresh parsley, chopped
- 30 olives, sliced
- Salt to taste
Recipe Description
DESCRIPTION: There’s nothing fishy about this AIP cod and sweet potato hash recipe.
Harvest your sweet potatoes for a delicious autumn combo you’ll want to make over and over again.A mild, fatty fish, cod is popular for its versatility. If you’ve shied away from seafood in the past, but are open to trying again, cod is a pretty friendly fish to start with. Read: It doesn’t have that super strong eau-de-fish.
When you’re at the store, make sure there are no drying or brown spots. As with any type of fish you select, there should not be a strong odor.
Cod is actually a blanket term for a number of white, meaty and firm fish varieties. Scrod, whitefish, Alaska cod, true cod, black cod, rock fish, Alaskan pollock and white cod are just a few of the cod varieties swimming around out there.
If you’re concerned about sustainability, try to avoid Atlantic cod, which has become overfished.
Recipe Directions
- Poach the cod or oven roast it or pan fry it. It just needs to be cooked first. Then flake it.
- Add the coconut oil to a large pan or pot (alternatively you can make a smaller batch).
- Cook the onion and sweet potato in the coconut oil until softened.
- Add in the flaked cod, parsley and olives, and season with salt to taste.
