Bacalao encebollado (cod in onion sauce)
Spain on a Fork · ♥ 1.3K likes · 19.8K views · 8 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
Heating the oil and drying the cod
- 115 g cod fillets
Pat the cod fillets completely dry on paper towels and season both sides with sea salt and black pepper.
- sea salt
- freshly cracked black pepper
- 60 g all-purpose flour
- 2 whole eggs
Put the flour in one bowl; crack the eggs into another, season with salt and pepper and whisk.
Fry the fish in the hot oil in a single, evenly spaced layer, 3 to 4 minutes per side, until golden and just cooked through; set aside.
- 1 whole large onion
- 2 cloves garlic
In the same pan and heat, add the finely chopped onion and roughly chopped garlic and saute, stirring continuously, about 4 minutes until slightly translucent.
- 8 g all-purpose flour
Add the tablespoon of flour and cook 1 to 2 minutes, stirring, to cook off its raw flavour.
- 120 ml dry white wine
- ½ g dried thyme
Add the white wine and dried thyme, mix, and simmer about 3 minutes until the alcohol cooks off.
- 360 ml vegetable broth
Add the vegetable broth and mix gently about 4 minutes, to a slightly creamy sauce; season with sea salt and black pepper.
Return the fish in a single layer, flip each piece to coat, and simmer 2 to 3 minutes until heated through.
- sweet smoked Spanish paprika
- chopped parsley
Off the heat, transfer the fish to a serving dish, top with the onion sauce, and finish with smoked paprika and chopped parsley.