Bacalao con azafrán - Como Sapiens | RTVE Cocina

salted cod

💰Cheaper: fresh cod

Fresh cod is more accessible and less salty.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

green olives

💰Cheaper: black olives

Black olives are often less expensive and widely available.

Soak salted cod in water for 24 hours, changing the water several times.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in diced tomatoes and cook for another 5 minutes until softened.

Add saffron threads to the pot and stir to release flavor.

Place soaked cod in the pot, covering with water and adding bay leaves.

Bring to a simmer and cook for 10-15 minutes until cod is tender.

Add peeled and diced potatoes; continue cooking until potatoes are soft, about 15 minutes.

Season with black pepper and adjust salt if necessary.

Garnish with chopped parsley and lemon juice before serving.

Serve hot with sliced red bell pepper and green olives on the side.

Cooking Techniques

Spice Level:

Allergens