Bacalao a la Riojana - Receta de mi abuela - Recetas paso a paso, tutorial

cod

🥗Healthier: hake

💰Cheaper: pollock

Hake is a lean fish with a similar texture, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, while vinegar offers acidity.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, and canned options are budget-friendly.

Prepare the bacalao (fresh or desalted) by cutting it into pieces if necessary.

In a pan, heat some olive oil and sauté the chopped red onions and garlic until translucent.

Add the roasted red peppers and cook for a few minutes.

Incorporate the bacalao pieces and cook until they are slightly browned.

Pour in the white wine and let it reduce for a few minutes.

Add the homemade tomato sauce and the bay leaf, and stir to combine.

Season with salt and paprika, then let it simmer for a few more minutes.

If needed, dust the bacalao with flour before cooking to create a light coating.

Cooking Techniques

Spice Level:

Dietary

Allergens