My FAVORITE Cod Dish from San Sebastian | Bacalao en Salsa Verde

salt cod

💰Cheaper: fresh cod

Fresh cod is more readily available and less salty.

white wine

💰Cheaper: white grape juice

White grape juice can provide sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more economical while still suitable for cooking.

potatoes

🥗Healthier: sweet potatoes

Sweet potatoes add nutrition and a different flavor.

Roughly chop 6 cloves of garlic into larger chunks.

Finely chop a generous handful of fresh parsley to yield about 1/4 cup (16 grams).

Reserve 1.5 cups of white wine (360 milliliters), using table white Rioja or substitute with broth and lemon juice if preferred.

Pat 12 raw jumbo shrimp dry with paper towels after thawing.

Pat 2 cod fillets (200 grams each) dry with paper towels; season with sea salt if not using pre-seasoned cod.

In a shallow bowl, add all-purpose flour and season with freshly cracked black pepper; whisk to combine.

Coat the cod fillets in the flour mixture, ensuring they are fully coated.

Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil (60 milliliters).

Once the oil is hot, add the cod fillets skin side up in a single layer.

Cook the cod for 4-5 minutes, then gently flip to cook the other side for another 4-5 minutes, depending on thickness.

Remove the cod from the pan and transfer to a wire rack in a single layer.

Lower the heat to low and add the chopped garlic to the same pan, mixing continuously to prevent browning.

After about 1 minute, when the garlic is lightly sautéed, add the reserved white wine and the chopped parsley.

Raise the heat back to medium and simmer for about 3 minutes to cook off the alcohol.

Add the cod fillets back into the pan in a single layer along with the shrimp, ensuring they are also in a single layer.

Cover the pan with a lid and simmer for about 2 minutes until the shrimp are cooked through and flavors develop.

Remove the pan from heat and begin plating by adding a cod fillet to a serving dish, surrounding it with shrimp and topping with the garlic and parsley sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens