This Cod with Tomato Sauce, known in Spain as Bacalao con Tomate, is one of the most popular dishes from the province of Sevilla. We´re talking cod fillets fried in extra virgin olive oil, and then finished off in a simple yet delicious tomato sauce.
You can serve this dish on a busy weeknight, as it comes together in just 30 minutes, or even for a relaxed weekend lunch. Either way, enjoy it next to some fried potatoes and a crunchy baguette to mop up all that yummy sauce.
To make this recipe I used cod fillets I bought frozen and thawed out. Just to make things easier and cheaper. Of course, you can also use fresh cod here, as well as any other type of firm white fish. Such as Halibut, Haddock or even Hake.
TIPS & TRICKS to Make this Recipe: For the tomato sauce I used a can of tomato sauce. You can also use passata or even finely grate your own tomatoes. About 6 to 8 tomatoes will do the trick. This dish will hold for up to 3 days in the fridge in an air-tight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make this Spanish Cod with Tomato Sauce
Cod with Tomato Sauce | Bacalao con Tomate
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 4 cod fillets 7 oz / 200 grams each
- 1/2 cup all-purpose flour 60 grams
- 1 large brown onion
- 8 cloves garlic
- 14.5 oz can tomato sauce 410 grams
- 2 bay leaves
- pinch sea salt
- dash black pepper
- dash white sugar
- handful fresh parsley
Instructions
-
Heat a large fry pan with a medium heat and add in the olive oil
-
Pat the cod fillets dry with paper towels, season with sea salt & black pepper and then coat each fillet in the flour, making sure they´re evenly coated all around
-
Once the oil is hot add in the cod fillets, all in a single layer, fry for 1 minute per side, then remove from the pan and set aside
-
Using the same pan with the same heat, add in the onion (roughly diced) and the garlic (thinly sliced), mix with the olive oil, after 4 to 5 minutes and the onion is translucent, add in the can of tomato sauce, season with sea salt, black pepper and a little white sugar, mix together, then add in the bay leaves and lower to a low-medium heat, simmer without mixing
-
After 10 minutes and the sauce has slightly thickened, add the cod fillets back into the pan, once again in a single layer, then gently flip each fillet that way they´re fully coated in the sauce, place a lid on the pan and simmer until the cod is cooked through, between 3 to 5 minutes
-
Serve directly out of the pan or transfer into serving dishes, sprinkled with chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Last of the summer wine | ATTARD – MALTA and beyond….
[…] Hospital and served one of my favorite Spanish dishes— cod with tomato sauce, better known as Bacalao con Tomate, a popular dish from the province of Sevilla paired beautifully with Last of the Summer […]
17 . Oct . 2024Jacqui Muspratt
20 . Aug . 2024This is a quick and easy meal, thoroughly enjoyed cooking it and loved eating it with a few peppered cracked new potatoes and peas.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
21 . Aug . 2024Anna
08 . Aug . 2024We loved this – so delicious! Had it with some sauteed spinach and an orzo salad with lots of grape tomatoes and preserved lemon. Thanks for sharing this beautiful and simple recipe, I’ll be making it again.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
10 . Aug . 2024Lilo Rivera
13 . Feb . 2024This was so incredibly delicious! Super simple ingredients but combined into something so very tasty. Magic! We loved it! I’d serve this to guests in a heartbeat!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
13 . Feb . 2024Peter Anton Lorentzen
Hi Albert – this recipe is a winner in my book. I have seen several variations of it before – one of which was called “Caesar’s fish”, although tomato sauce was rather scarce in Rome at the time of Caesar – but your recipe is the simplest and also the best I’ve come across. Made it today, with pollock, which is a lot cheaper than cod in Norway, and it was delicious! Added a few black olives – made it look even better in my opinion. Thank you!
19 . Aug . 2023Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
19 . Aug . 2023Chelsey
15 . Aug . 2023I just made this tonight for dinner and it was delicious. I followed the recipe and used all home grown ingredients except the fish. This was the perfect way to use up some of my tomato sauce. The only thing I did different was throw in some cherry tomatoes on the last step to simmer with the fish.
Spain on a Fork
Glad you enjoyed it! Much love 🙂
15 . Aug . 2023doug
No comment. Just interested in Spanish recipes.
15 . Aug . 2023Ramya
Cant wait to make this soon for me can i use tofu i never had cod with tomato sauce before perfect for my after office meals love your recipes as always brightens up my day everyday after work
14 . Aug . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
14 . Aug . 2023