This Andalusian-Style Spanish Cod, known as Bacalao a la Andaluza, is Spain’s BEST-KEPT Fish Recipe. We’re talking a ton of great flavors, easy to make and done in just 30 minutes. Serve it next to some roasted potatoes and a bottle of Spanish white wine for a great meal.
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, hake or even tilapia.
What really flavors this dish are the olive oil, sherry vinegar, Spanish paprika and oregano. I also added in some white wine. If wine is not your thing, you can substitute it for any broth of your choice (fish or vegetable works best) with a squeeze of fresh lemon juice.
TIPS & TRICKS to Make this Recipe: I sliced the onions in julienne style. Which means slicing against the grain when working with onions. This ensures the slices are similar in size so all the onions evenly cook.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make Spain’s BEST-KEPT Fish Recipe
Spain's BEST-KEPT Fish Recipe | Bacalao a la Andaluza
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 3 onions
- 4 cloves garlic
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tsp dried oregano 2 grams
- 1 cup dry white wine 240 ml
- 3 cod fillets 7 oz / 200 grams each
- 2 bay leaves
- handful chopped parsley
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, thinly slice the onions in julienne style (watch video to see the technique), thinly slice the cloves of garlic
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Add the sliced onion and garlic into the hot fry pan, mix together, then mix every 1 to 2 minutes so everything evenly sautes
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In the meantime, add the cod fillets over some paper towels and pat completely dry, then season with sea salt & black pepper and cut each fillet into 4 evenly sized pieces, for a total of 12 pices of cod
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After cooking the garlic and onions for 10 to 15 minutes and they're lightly browned, add in the sherry vinegar, paprika, oregano and season with sea salt & black pepper, mix together, then add in the white wine and bay leaves, mix and then simmer
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After 3 to 4 minutes and the alcohol has been cooked off in the wine, add the pieces of cod, all in a single layer and evenly spaced out, then gently flip each piece that way all the fish is absorbing all the flavors in the pan, then place a lid on the pan and lower to a low-medium heat
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Once the pieces of cod are cooked through, about 4 minutes, remove from the heat, serve directly our of the pan sprinkled with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Paprika I used to make this Recipe
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Owen
18 . Sep . 2024My wife made Bacalao a la Andaluza and your Mediterranean Black Bean salad for dinner tonight. Exquisite flavors, liked the Bacalao al a Adaluza recipe. After the alcohol cooked out the Sauvignon Blank the sweetness transferred to the onions and Cod. The Black Bean salad was full of flavor, the Feta set it off very nicely. As always, your recipes are to be enjoyed, Recipe directions are simple and prove easy to make. Thank you Albert!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
18 . Sep . 2024Stephen Costanzo
29 . Jun . 2024So I just made this for dinner tonight (with 2 tbsp of sherry vinegar as recommended!) and I am completely blown away. The flavor profile was out of this world and it’s an extremely healthy dish too. Took me a little longer to get the onions slightly browned, probably because I had the heat on a little bit too low. But it was super simple and I will definitely be making this on a regular basis. Thank you for sharing it!!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
02 . Jul . 2024Ramya
Cant wait to make this soon for me can i use tofu i never had spain’s best-kept fish before perfect for my after office meals love your recipes as always brightens up my day everyday after work
20 . Jun . 2024Spain on a Fork
Sounds great Ramya! Much love 🙂
21 . Jun . 2024Stephen Costanzo
19 . Jun . 2024This looks amazing and I cannot wait to try it! Question: in the video you mentioned 2 tablespoons of sherry vinegar. The printed recipe shows 1 tablespoon. I suppose people will have different preferences, but do you recommend two? Your recipes have helped me discover that I love Sherry vinegar… but it is strong! Thanks so much!!
Spain on a Fork
It is supposed to be 2 tbsp, but if that is too much, 1 tbsp will still work 🙂 Much love
19 . Jun . 2024