Bacalao encebollado canario
Spain on a Fork · ♥ 1K likes · 13.9K views · 7 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 90 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 4 fillets cod fillets
Lay the cod fillets on paper towels in a single layer and pat completely dry; season both sides with sea salt and black pepper.
- sea salt
- freshly cracked black pepper
- all purpose flour
Coat each fillet evenly in flour in a shallow bowl.
Fry the fillets in the hot oil in a single layer, evenly spaced, 4 to 5 minutes per side until golden and just cooked through; remove and set aside.
- 2 whole yellow onions
- 4 cloves garlic
- 1 whole red bell pepper
- 4 whole tomatoes
Thinly slice the onions and garlic, cut the bell pepper into thin strips, and finely grate the tomatoes.
In the same pan and oil, add the onions, bell pepper and garlic, coat in the oil and saute, stirring every 1 to 2 minutes, for 6 to 8 minutes.
- 15 ml white wine vinegar
- 2½ g sweet smoked Spanish paprika
- ½ g dried thyme
Add the vinegar, paprika and thyme and saute briefly until fragrant.
Blooming vinegar and spices
- 60 ml vegetable broth
- 1 whole bay leaf
- sea salt
- freshly cracked black pepper
Add the grated tomato, vegetable broth and bay leaf; season with salt and pepper, mix and simmer 5 to 7 minutes until slightly thickened.
Return the fillets in a single layer, flip each gently to coat, lower to low heat and simmer 2 to 3 minutes until heated through.