Classic One-Pan Spanish Cod with Potatoes & Peas | Easy One-Pot Recipe
This One-Pan Spanish Cod with Potatoes & Peas is what Spanish food is all about. Packed with flavors, easy to make and no tricky cooking skills. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate experience.
This dish is known here in Spain as Bacalao con Patatas y Guisantes. It´s typically served for a sunday lunch, but you can enjoy it for any meal of the day. Either way, it´s a dish that will instantly transport you to beautiful España.
To make this dish, I used cod I bought frozen and thawed out. But you can use fresh cod or any other type of white firm fish. I also used vegetable broth to cook all the ingredients, as it adds an incredible depth of flavors. But you can also use water. Just make sure to season accordingly.
TIPS & TRICKS to Make this Recipe: The thickness of my cod fillets where 1/2 inch (1.25 cm) thick. I cooked them for 2 1/2 minutes per side. If your fillets are thinner go for about 2 minutes per side. If they are thicker, go for 3 minutes per side.
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Classic One-Pan Spanish Cod with Potatoes & Peas
- 1/2 cup extra virgin olive oil 118 ml
- 14 oz cod fillet 400 grams
- 1/4 cup all-purpose flour 30 grams
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1 onion
- 6 cloves garlic
- 2 potatoes
- 1/2 cup white wine 118 ml
- 2 1/2 cups vegetable broth 600 ml
- 1/2 cup frozen peas 70 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper
Add 1/4 cup all-purpose flour into a shallow bowl, along with 1/2 tsp sweet smoked paprika, mix together, coat each piece of cod in the flour mixture
Add the coated pieces of cod into the pan with olive oil, cook for 2 1/2 minutes per side or until fully cooked through, then remove the cod fillets from the pan and cover with foil paper
Using the same pan with the same heat, add in 1 onion thinly sliced and 6 cloves garlic thinly sliced, mix with the olive oil, after 5 minutes and the onions are translucent, add in 2 medium sized potatoes (peeled & washed) that have been cut into 1/2 inch (1.25 cm) pieces, along with 1/2 cup white wine and season with sea salt & black pepper, turn up the heat to a medium-high, mix together and cook for a couple minutes
After 3 minutes and the alcohol has cooked off, add in 2 1/2 cups of vegetable broth, or enough to just cover the potatoes, after 16 to 18 minutes and most of the broth has been absorbed by the potatoes, but there is still some broth left, add in 1/2 cup frozen peas, after another 5 to 7 minutes and there is virtually no broth left, add the cod fillets back into pan, lower the fire to a low-medium heat and simmer for 2 minutes
Remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!
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