This Andalusian Cod with Tomato Sauce, known in Andalucía as Bacalao Frito en Tomate, is possibly one of the best-tasting fish dishes from Spain. Loaded with flavors, easy to make and comes together in just under 30 minutes.
I like to serve this cod dish next to some Spanish potatoes and a salad for a complete meal. But you can also place these cod fillets over some white rice for a great dish.
For this dish, I used a piece of cod I bought frozen and thawed out. Just to make things easier & cheaper. But you can totally use fresh cod, as well as any other type of white fish.
TIPS & TRICKS to Make this Recipe: Make sure to pat your fish completely dry with paper towels. This helps remove any of the excess water in the fish. That way when you cook it, it has a great texture and absorbs all the flavors in the pan. The thickness of my cod fillets where a little over 1/2 inch (1.27 cm) thick, so I cooked them for 3 minutes per side. If yours are thicker go for 30 seconds more, if they are thinner, 30 seconds less.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Andalusian Cod with Tomato Sauce
Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate
Ingredients
FOR THE TOMATO SAUCE
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 3 cloves garlic
- 4 tomatoes
- 1/4 cup white wine 60 ml
- 1/2 tsp sweet smoked Spanish paprika 1.50 grams
- 1 bay leaf
- sea salt & black pepper
FOR THE COD
- 1/4 cup extra virgin olive oil 60 ml
- 14 oz cod fillet 390 grams
- 1/2 cup all-purpose flour 60 grams
- sea salt & black pepper
EXTRAS
- handful freshly chopped parsley
- lemon wedges
Instructions
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Finely grate 4 tomatoes to end up with about 1 cup (250 grams) of grated tomato, roughly dice 1/2 onion, roughly mince 3 cloves garlic and pat down a 14 oz piece of cod with paper towels, cut the cod into 2 evenly sized fillets and season with sea salt & black pepper, add 1/2 cup all-purpose flour into a shallow bowl and coat the cod fillets in the flour
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Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onion & minced garlic, mix with the olive oil, after 3 minutes add in 1/2 tsp sweet smoked paprika, quickly mix together and then add in a generous 1/4 cup of white wine and 1 bay leaf, after 2 minutes add in the grated tomato and season with sea salt & black pepper, give it a quick mix and simmer on a medium heat
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Meanwhile, heat a small fry pan with a medium to medium-high heat and add in a generous 1/4 cup of extra virgin olive oil, after 3 minutes add the coated cod fillets into the pan, cook for about 3 minutes per side, then transfer into a dish with paper towels
-
After simmering the tomato sauce for about 10 minutes, it should be thick, add the cod fillets into the pan and coat the tomato sauce all over the cod fillets, heat through for about 1 minute
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Transfer the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges, serve at once, enjoy!
Recipe Notes
Get the Extra Virgin Olive Oil I used to make this recipe
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Len Brown
Can you cheat by using. Pre battered frozen cod loins?
30 . Aug . 2021Spain on a Fork
Absolutely! much love 🙂
30 . Aug . 2021Lee
Just made this for dinner mate sensational, made a few bits of here now and they have all been lovely.
23 . Jul . 2021Spain on a Fork
So happy to hear that! Much love 🙂
23 . Jul . 2021David
21 . Mar . 2021This was delicious. I had some leftover tomato passata in the fridge so used that instead of the grated tomatoes and it turned out great. Served it with some simple roasted potatoes and a salad.
Spain on a Fork
So happy to hear that David! much love 🙂
21 . Mar . 2021A Simple Cod Dish with a Bold Tomato Sauce done in Under 30 Minutes - paprikaspice.page
[…] FULL RECIPE HERE: https://spainonafork.wpengine.com/andalusian-cod-with-tomato-sauce-bacalao-frito-en-tomate […]
20 . Jan . 2021