The Famous COD Recipe from the Canary Islands | Bacalao Encebollado

This Spanish cod dish from the Canary Islands, known as bacalao encebollado canario, is what honest home cooking is all about. We’re talking layers of flavors, simple everyday ingredients, and all done in a little over 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a fabulous meal.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use the fresh stuff here, as well as any other type of firm white fish. Such as halibut, white sea bass, or hake, known as merluza in Spain.

As for the vegetables, I used a combination of onions, garlic, and red bell peppers. You can mix it up and use different vegetables or whatever you have on hand. I also finely grated the tomatoes to make the tomato sauce. If you prefer, you can use canned tomato sauce, which is similar to passata.

TIPS & TRICKS to Make this Recipe: It took me between 4 to 5 minutes to fully cook the cod fillets. It might take you less or more. Just keep an eye on the fish to not overcook it. This dish will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this COD Recipe from the Canary Islands

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The Famous COD Recipe from the Canary Islands | Bacalao Encebollado Canario

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 455 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/3 cup extra virgin olive oil 90 ml
• 4 cod fillets 7 oz / 200 grams each
• 1/2 cup all purpose flour 60 grams
• 2 medium yellow onions (thinly sliced)
• 1 red bell pepper (cut into small strips)
• 4 cloves garlic (thinly sliced)
• 1 tbsp white wine vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme 0.50 grams
• 4 tomatoes (finely grated)
• 1/4 cup vegetable broth 60 ml
• 1 bay leaf
• 1/2 cup pitted green olives 65 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides, add the flour into a shallow bowl, and coat each cod fillet in the flour

3. Once the oil is nice and hot, add in the cod fillets, fry for 4 to 5 minutes per side or until golden fried and just cooked through, then remove from the pan and set aside

4. Using the same pan with the same heat, add in the sliced onions, strips of red bell pepper, and the thinly sliced garlic, mix together, then mix every 1 to 2 minutes so everything evenly sautés

5. After 6 to 8 minutes and the vegetables are lightly sautéed, add in the white wine vinegar, Spanish paprika, and dried thyme, quickly mix together, then add in the grated tomatoes, vegetable broth, bay leaf, and season with salt & pepper, mix together, and then simmer for a few minutes

6. Once the grated tomatoes have slightly thickened, about 5 to 7 minutes, add in the pitted olives, and give it one final mix, then add the cod fillets back into the pan, and gently flip each one, lower to a low heat, and simmer for 2 to 3 minutes or until the fish is heated through

7. Serve directly out of the pan or transfer into serving dishes, garnished with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

The Famous COD Recipe from the Canary Islands | Bacalao Encebollado Canario

Amount Per Serving

Calories 455 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 85mg28%

Sodium 439mg19%

Potassium 1242mg35%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 6g7%

Protein 39g78%

Vitamin A 1463IU29%

Vitamin C 24mg29%

Calcium 77mg8%

Iron 2mg11%

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

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