Classic Spanish Fish and Potatoes | Packed with GOODNESS & Easy to Make

This Classic Spanish Fish and Potatoes, known as Bacalao con Patatas y Salsa Romesco, is what healthy and delicious Mediterranean food is all about. We’re talking a ton of great flavors, simple everyday ingredients, and all done in a little over 30 minutes.

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

For the potatoes, make sure to use potatoes that are a bit more waxy than starchy, as they hold their shape better when being boiled. I used yukon golds, but you can also use red potatoes, new potatoes, or even golden delight.

TIPS & TRICKS to Make this Recipe: To make the romesco sauce, I used a food processor. You can also use a stand-up blender, hand blender, or even a NutriBullet. The sauce can be made ahead of time. It will hold for up to 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
JARRED ROASTED RED BELL PEPPERS
SPANISH EXTRA VIRGIN OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Classic Spanish Fish and Potatoes

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Classic Spanish Fish and Potatoes | Bacalao con Patatas y Salsa Romesco

Course Main Course

Cuisine Spanish

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Calories 461 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE FISH AND POTATOES

• 3 medium potatoes
• 4 cod fillets 7 oz / 200 grams each
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

FOR THE ROMESCO SAUCE

• 10 raw hazelnuts
• 10 raw blanched almonds
• 2 large roasted red bell peppers (jarred or canned)
• 1/4 cup canned tomato paste 60 grams
• 2 cloves garlic
• 1 tsp red wine vinegar 5 ml
• 1/4 cup extra virgin olive oil 60 ml
• sea salt & black pepper

EXTRAS

• chopped parsley for garnish

Instructions

1. Cut the potatoes into regular sized wedges, then add them into a stock pot in a flat layer, fill with water, just enough to barely cover the potatoes, season generously with sea sat and heat with a high heat

2. At the same time, heat a large fry pan with a medium heat and add in the hazelnuts and almonds, mix continuously, after about 4 minutes and the nuts are lightly pan roasted, remove them from the pan and turn off the heat

3. To make the romesco sauce. add the roasted red bell peppers into a food processor, along with the tomato paste, cloves of garlic, toasted almonds & hazelnuts, red wine vinegar and olive oil, season with sea salt & black pepper, run the food processor for 1 minute or until you get a thick and creamy sauce, set aside

4. Heat the same fry pan with a medium heat

5. In the meantime, add the cod fillets over some paper towels and pat dry, then drizzle with olive oil and rub all over the fillets, season with sea salt & black pepper on both sides

6. Add the cod fillets into the hot pan, cook for 3 to 4 minutes per side or until just cooked through, set aside

7. After 20 to 25 minutes and the potatoes wedges are cooked through, you can always pierce them with a tothpick, remove them from the stock pot

8. Add some of the romesco sauce into a serving dish, top off with some potatoes wedges, season them with sea salt & black pepper, add in one of the cod fillets and sprinkle with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Classic Spanish Fish and Potatoes | Bacalao con Patatas y Salsa Romesco

Amount Per Serving

Calories 461 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 85mg28%

Sodium 499mg22%

Potassium 1590mg45%

Carbohydrates 27g9%

Fiber 4g17%

Sugar 3g3%

Protein 40g80%

Vitamin A 429IU9%

Vitamin C 40mg48%

Calcium 72mg7%

Iron 3mg17%

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

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