Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate

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Recipe Corner

From Albert Bevia:

TIPS & TRICKS to Make this Recipe: Make sure to pat your fish completely dry with paper towels. This helps remove any of the excess water in the fish. That way when you cook it, it has a great texture and absorbs all the flavors in the pan. The thickness of my cod fillets were a little over 1/2 inch (1.27 cm) thick, so I cooked them for 3 minutes per side. If yours are thicker go for 30 seconds more, if they are thinner, 30 seconds less.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=ViRgsDTzukI

Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate

 

Ingredients

FOR THE TOMATO SAUCE

  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 3 cloves garlic
  • 4 tomatoes
  • 1/4 cup white wine 60 ml
  • 1/2 tsp sweet smoked Spanish paprika 1.50 grams
  • 1 bay leaf
  • sea salt & black pepper

FOR THE COD

  • 1/4 cup extra virgin olive oil 60 ml
  • 14 oz cod fillet 390 grams
  • 1/2 cup all-purpose flour 60 grams
  • sea salt & black pepper

EXTRAS

  • handful freshly chopped parsley
  • lemon wedges

Instructions

  1. Finely grate 4 tomatoes to end up with about 1 cup (250 grams) of grated tomato, roughly dice 1/2 onion, roughly mince 3 cloves garlic and pat down a 14 oz piece of cod with paper towels, cut the cod into 2 evenly sized fillets and season with sea salt & black pepper, add 1/2 cup all-purpose flour into a shallow bowl and coat the cod fillets in the flour
  2. Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onion & minced garlic, mix with the olive oil, after 3 minutes add in 1/2 tsp sweet smoked paprika, quickly mix together and then add in a generous 1/4 cup of white wine and 1 bay leaf, after 2 minutes add in the grated tomato and season with sea salt & black pepper, give it a quick mix and simmer on a medium heat
  3. Meanwhile, heat a small fry pan with a medium to medium-high heat and add in a generous 1/4 cup of extra virgin olive oil, after 3 minutes add the coated cod fillets into the pan, cook for about 3 minutes per side, then transfer into a dish with paper towels
  4. After simmering the tomato sauce for about 10 minutes, it should be thick, add the cod fillets into the pan and coat the tomato sauce all over the cod fillets, heat through for about 1 minute
  5. Transfer the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges, serve at once, enjoy!

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