The Most Under-Rated Spanish Dish | Bacalao a la Baezana Recipe

salted cod

💰Cheaper: fresh cod

Fresh cod is more accessible and can be used in a similar way.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive and still add flavor.

Pat dry a piece of cod with paper towels (400 grams).

Cut the cod into two evenly sized fillets and season with sea salt and black pepper on both sides.

Coat each piece of cod in 1/4 cup of all-purpose flour, ensuring they are evenly coated.

Finely grate one large tomato (or substitute with 1/2 cup of canned tomato sauce).

Cut two jarred roasted red bell peppers into thin strips and reserve.

Finely dice half an onion and roughly mince four cloves of garlic.

Heat a large fry pan over medium-high heat and add 1/3 cup of extra virgin olive oil.

After heating the olive oil for two minutes, add the coated pieces of cod into the pan.

Fry the cod fillets for three minutes on one side, then flip and fry for another three minutes on the other side.

Remove the cod from the pan and transfer to a dish lined with paper towels.

In the same pan, add the diced onion, minced garlic, and 1 tablespoon of pine nuts; mix continuously to avoid burning.

After 60 to 90 seconds, when the onion and garlic are golden, add the grated tomato, 1/3 cup of frozen peas, the sliced roasted peppers, 1/2 teaspoon of sweet smoked Spanish paprika, and 1 tablespoon of parsley; season with sea salt and black pepper.

Mix all ingredients together and cook for about a minute until thickened.

Add 1/2 cup of vegetable broth, 1 bay leaf, and 1/4 teaspoon of saffron threads; mix well.

After about five minutes, when the broth has reduced by more than half, add the cod fillets back into the pan and heat for 1 to 2 minutes.

Remove the pan from heat and serve the vegetables topped with a cod fillet, garnished with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens