This recipe hails from the beautiful region of La Rioja. Which is famously known for their elegant wines and stunning architecture. This dish is tipically served as a second course for la comida (lunch) or even for dinner. Either way, serve it next to a crunchy baguette and a bottle of Spanish Rioja for the ultimate meal.
For this recipe I used a cod fillets I bought frozen and thawed out. But you can also use fresh cod if you like, as well as any other type of firm white fish. For the tomato sauce I finely grated fresh tomatoes, but you can substitute for 1 can (14.5 oz/410 G) of tomato sauce or passata.

TIPS & TRICKS to make this Recipe: When you first fry the cod, you don´t want to fully cook it through. Just give it a light golden crust on both sides. As you will finish cooking the cod later on in the recipe. This dish will hold for up to 4 days in the fridge in an air-tight container.

Rioja-Style Cod with Sauce | Bacalao a la Riojana

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=949cFuHwIpI&t=12s

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 cod fillets 8 oz / 250 grams each
• 1/4 cup all purpose flour 30 grams
• 1 onion
• 4 cloves garlic
• 6 tomatoes
• 2 jarred roasted red bell peppers
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 cup white wine 120 ml
• 2 bay leaves
• pinch sea salt
• dash black pepper
• handful fresh parsley

Instructions

1. Thinly slice the onion, thinly slice the cloves of garlic, cut the roasted red bell peppers into thin strips, finely grate the tomatoes and pat dry the cod fillets with paper towels, then season them with sea salt & black pepper and coat them all around in the flour
2. Heat a large fry pan with a medium heat and add in the olive oil
3. Once the oil is hot but not smoking, add in the cod fillets, cook for 2 minutes per side or until lightly golden, then remove from the pan and set aside
4. Using the same pan with the same heat add in the sliced onion and garlic, mix with the olive oil, after 4 to 5 minutes add in the paprika, quickly mix together, then add in the white wine and simmer for 3 minutes, then add in the grated tomato, roasted red bell peppers and season with sea salt & black pepper, mix together, then add in the bay leaves and simmer
5. After 10 minutes and the grated tomato has slightly thickened, add the cod fillets back into the pan, give them a gently flip so they are coated in the sauce, place a lid on the pan and simmer for 2 to 3 minutes or until the cod fillets are cooked through
6. Transfer into serving dishes and garnish with fresh parsley, enjoy!