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Mexican-style salt cod with chiles, tomatoes, and olives is a holiday dinner staple. This high protein, family-friendly dish is a fresh, festive meal with bold, savory flavors.
Soak the salt cod in cold water for 24 hours, changing the water 3–4 times to remove excess salt; drain and pat dry before using.
Boil potatoes in salted water until fork-tender, about 20 minutes; peel and cut into 1-inch cubes, then set aside.
Roast poblano chiles over an open flame or under a broiler until charred, place in a covered bowl for 10 minutes, then peel, deseed, and slice into strips.
Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic for 4–5 minutes until translucent, then add diced tomatoes, bay leaves, and black pepper. Cook, stirring occasionally, until the tomato mixture thickens, 10–12 minutes.
Add soaked cod to the skillet, breaking it into chunks. Fold in roasted poblanos, olives, cooked potatoes, and peas. Simmer gently for 15–20 minutes, stirring carefully to avoid breaking up the fish.
Season with salt (taste first as cod is salty), remove bay leaves, and finish with freshly chopped parsley just before serving.
