Cod with Tomato Sauce | CLASSIC Recipe from Sevilla Spain

salted cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod is lower in sodium and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive and widely available.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds depth without the cost of wine.

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

Pat the 4 cod fillets dry with paper towels.

Season the fillets with sea salt and freshly cracked black pepper on one side.

Coat each fillet in all-purpose flour evenly.

Once the oil is hot, add the cod fillets to the pan in a single layer and fry for 1 minute per side until lightly golden.

Remove the cod from the pan and set aside.

In the same pan, add 1 large diced brown onion and 8 thinly sliced cloves of garlic, sautéing for 4-5 minutes until the onion is translucent.

Add 1 can of tomato sauce to the pan and season with sea salt, black pepper, and a pinch of white sugar.

Add 2 bay leaves and lower the heat to low medium, simmering for about 10 minutes until the sauce thickens.

Return the cod fillets to the pan, gently flipping them to coat in the sauce.

Cover the pan and simmer for another 3-5 minutes until the cod is cooked through.

Remove from heat and serve topped with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens