Spain on a Fork > All Recipes > Main Dishes > Spain’s BEST-KEPT Fish Recipe | Bacalao a la Andaluza
All Recipes, Main Dishes / June 19, 2024

Spain’s BEST-KEPT Fish Recipe | Bacalao a la Andaluza

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.

Spain's BEST-KEPT Fish Recipe
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.

Spain's BEST-KEPT Fish Recipe
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.

Spain's BEST-KEPT Fish Recipe

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.

Spain's BEST-KEPT Fish Recipe

Key Ingredients & Cookware I used in this Recipe:
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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.
Spain on a Fork Apron
Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make Spain’s BEST-KEPT Fish Recipe

Spain's BEST-KEPT Fish Recipe
5 from 2 votes

Spain's BEST-KEPT Fish Recipe | Bacalao a la Andaluza

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 334 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


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

  2. While the oil is heating, thinly slice the onions in julienne style (watch video to see the technique), thinly slice the cloves of garlic

  3. Add the sliced onion and garlic into the hot fry pan, mix together, then mix every 1 to 2 minutes so everything evenly sautes

  4. 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

  5. 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

  6. 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

  7. 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

Nutrition Facts
Spain's BEST-KEPT Fish Recipe | Bacalao a la Andaluza
Amount Per Serving
Calories 334 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 64mg21%
Sodium 88mg4%
Potassium 819mg23%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 328IU7%
Vitamin C 9mg11%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.


  1. Stephen Costanzo

    5 stars
    So 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!!

    29 . Jun . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      02 . Jul . 2024
  2. Ramya

    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 . 2024
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      21 . Jun . 2024
  3. Stephen Costanzo

    5 stars
    This 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!!

    19 . Jun . 2024
    • 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

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating