My Favorite Cod Dish from San Sebastian | Bacalao en Salsa Verde

This Spanish Cod with Garlic and Parsley, known as Bacalao en Salsa Verde, is one of the most classic dishes that hail from Spain. But more specifically, from the beautiful city of San Sebastian in the north of Spain. Its got a ton of flavors, it´s easy to make and it´s all done in under 30 minutes.

Serve this dish next to a crunchy baguette to mop up all that delicious sauce and a bottle of Spanish wine for an instant trip to beautiful España.

To make this dish, I used Spanish Cod Fillets (10% OFF Your Order with Code ¨SPAINONAFORK10¨) from El Barquero. Truly the BEST Cod I have ever tasted. These cod fillets are already seasoned to perfection, so need to add any salt.

TIPS & TRICKS to Make this Recipe: The thickness of the cod fillets I used where 1 1/2 inch (4 cm) thick. So I fried them for 4 to 5 minutes per side. If the cod fillets you are using are thinner, go for 2 to 3 minutes per side.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
OLIVE OIL I USED
SPANISH COD I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make this Bacalao en Salsa Verde Recipe

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Bacalao en Salsa Verde (Spanish Cod with Garlic & Parsley)

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2

Calories 626 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 cod fillets 7 oz / 200 grams each
• 1/4 cup all-purpose flour 30 grams
• 6 cloves garlic
• 1/4 cup chopped fresh parsley 16 grams
• 1 1/2 cups white wine 360 ml
• 12 jumbo raw shrimp peeled & deveined
• pinch sea salt
• dash black pepper

Instructions

1. Roughly chop the garlic, pat the shrimp dry and season with sea salt & black pepper, pat the cod fillets dry and season with sea salt (if using regular cod fillets), add the flour into a shallow bowl and season with black pepper, mix together, then coat the cod fillets in the flour mixture

2. Heat a large fry pan with a medium heat and add in the olive oil, once it gets hot add the coated cod fillets into the pan, cook for 3 to 5 minutes per side, depending on the thickness, then remove from the pan and set aside

3. Using the same pan, lower to a low heat, add in the chopped garlic, mix with the olive oil, after 1 minute add in the white wine and chopped parsley, raise back to a medium heat, simmer for 3 minutes, then add in the cod fillets back into the pan and the shrimp, all in a single layer, place a lid on the pan and simmer for 2 minutes

4. Add the cod fillets into serving dishes, decorate the shrimp around the cod and top off with a generous portion of the garlic and parsley sauce, serve at once, enjoy!

Recipe Notes

Get the Spanish Cod Fillets I used to make this Recipe (Use Coupon Cod SPAINONAFORK10 to get 10% OFF Your Order)

Nutrition Facts

Bacalao en Salsa Verde (Spanish Cod with Garlic & Parsley)

Amount Per Serving

Calories 626 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Cholesterol 93mg31%

Sodium 157mg7%

Potassium 1049mg30%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 2g2%

Protein 39g78%

Vitamin A 723IU14%

Vitamin C 15mg18%

Calcium 80mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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