Rioja-Style Cod Fish And Sauce Recipe
Recipe created by: Albert Bevia
Known as Bacalao a la Riojana, this Rioja-style Cod Fish dish is the best of both worlds: easy to make and it tastes delicious. How easy is it to make, you ask? This mouthwatering recipe can be completed in 30 minutes. Known for their elegant wines and stunning architecture, the region of La Rioja serves as the main inspiration for this flavorful meal. Kiva's Sweet Smoked Spanish Paprika adds a little heat to this dish (in the best way possible). Don't forget to serve with a crunchy baguette and, of course, a glass of Spanish Rioja wine.
Ingredients:
- 1/4 cup extra virgin olive oil 60 ml
- 2 cod fillets 8 oz / 250 grams each
- 1/4 cup all purpose flour 30 grams
- 1 onion
- 4 cloves garlic
- 6 tomatoes
- 2 jarred roasted red bell peppers
- 1 tsp Kiva's Sweet Smoked Spanish Paprika 2.50 grams
- 1/2 cup white wine 120 ml
- 2 bay leaves
- pinch sea salt
- dash black pepper
- handful fresh parsley
Instructions
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Thinly slice the onion, thinly slice the cloves of garlic, cut the roasted red bell peppers into thin strips, finely grate the tomatoes and pat dry the cod fillets with paper towels, then season them with sea salt & black pepper and coat them all around in the flour
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Heat a large fry pan with a medium heat and add in the olive oil
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Once the oil is hot but not smoking, add in the cod fillets, cook for 2 minutes per side or until lightly golden, then remove from the pan and set aside
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Using the same pan with the same heat add in the sliced onion and garlic, mix with the olive oil, after 4 to 5 minutes add in the paprika, quickly mix together, then add in the white wine and simmer for 3 minutes, then add in the grated tomato, roasted red bell peppers and season with sea salt & black pepper, mix together, then add in the bay leaves and simmer
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After 10 minutes and the grated tomato has slightly thickened, add the cod fillets back into the pan, give them a gently flip so they are coated in the sauce, place a lid on the pan and simmer for 2 to 3 minutes or until the cod fillets are cooked through
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Transfer into serving dishes and garnish with fresh parsley, enjoy!
This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork