Spanish Cod with Cinnamon | Bacalao a la Canela Recipe
Today we are making a recipe from Spain that dates back at least 700 years. We´re talking Spanish Cod with Cinnamon. This dish was inspired by the Moorish occupation in the Iberian peninsula between 722 to 1492.
The beauty of this dish, is the incredible combination of flavors between the cinnamon and cod. But the best part? It´s super easy to make, comes together in just 30 minutes and it works perfect next to some Spanish potatoes.
The original recipe does not call for green bell peppers, as they where not available in Spain until the 16th century. In modern Spain, green bell peppers are used, as their slightly bitter flavor works amazing with the cinnamon.
TIPS & TRICKS to Make this Recipe: To make this dish, I used a piece of cod that I bought frozen & thawed out. Just to make things easier. The secret? Pat it completely dry with paper towels. This way the cod absorbs all the flavor and has an incredible texture.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
HIGH-QUALITY SAFFRON THREADS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Cod with Cinnamon
Spanish Cod with Cinnamon | Bacalao a la Canela
- 3 tbsp extra virgin olive oil 45 ml
- 14 oz cod fillet 400 grams
- 1/4 cup all-purpose flour 30 grams
- 1 green bell pepper
- 1 onion
- 4 cloves garlic
- 1/2 cup white wine 120 ml
- 1 cinnamon stick
- 1/4 tsp saffron threads .17 grams
- handful finely chopped parsley
- sea salt & black pepper
Add 1/2 cup white wine that has been slightly warmed into a bowl, along with 1 cinnamon stick and 1/4 tsp saffron threads, set aside and let infuse
Cut 1 green bell pepper into thin strips that are 2 inches (5 cm) long, thinly slice 1 onion and cut 4 cloves garlic into large chunks
Pat dry a 14 oz piece of cod with paper towels, cut into 2 evenly sized fillets and season with sea salt & black pepper, coat each fillet of cod in all-purpose flour
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil, after 3 to 4 minutes add in the cod fillets, cook for 2 minutes per side, then remove from the pan and set aside covered with foil paper
Using the same pan with the same heat, add in the sliced onion, the strips of green bell pepper and the chunks of garlic, mix with the olive oil, after 7 to 8 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in the infused wine with the saffron and cinnamon, mix together, add the cod fillets back into the pan and place a lid on the pan, lower the heat to a low-medium and simmer
After 4 minutes remove the pan from the heat, transfer into serving dishes and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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03 . Aug . 2021
What an interesting and easy dish to make. I love the subtle flavors of the saffron and the cinnamon and how the garlic basically melts in your mouth. The flour coating on the fish was like a little blanket holding in the juicy fish. I can’t wait until tomorrow when I get to eat the second serving. Thanks for another great recipe, Albert.
Spain on a Fork
I am so happy to hear that! Thanks for the comment 🙂 much love04 . Aug . 2021
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