Bacalao a la Riojana (Rioja-style cod in tomato and pepper sauce)
Spain on a Fork · ♥ 1.4K likes · 30.1K views · 8 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole medium sized onion
- 4 cloves garlic
- 2 whole jarred roasted red bell peppers
Thinly slice the onion and garlic; cut the roasted peppers into thin strips.
- 6 whole tomatoes
Finely grate the tomatoes to about one and a half cups of sauce.
- 2 fillets cod fillets
- sea salt
- freshly cracked black pepper
- all-purpose flour
Pat the cod fillets completely dry on paper towels, season with sea salt and black pepper, and coat evenly in flour so they get a crust, stay moist and hold together.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil; when hot but not smoking, fry the cod about two minutes per side until lightly golden, not cooked through, and set aside.
In the same pan, saute the onion and garlic, stirring every minute or so, four to five minutes until translucent.
- 120 ml white wine
Add the white wine and simmer about three minutes until the alcohol cooks off and it reduces by half.
Add the grated tomato and pepper strips; season with sea salt and black pepper (a pinch of sugar or baking soda if the tomatoes are too acidic).
- 2 whole bay leaves
Add the bay leaves and simmer about 10 minutes on medium heat until slightly thickened.
Return the cod, turn to coat in the sauce, cover and simmer two to three minutes until cooked through.
Finishing the cod in the sauce