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Spanish Cod with Vegetables | Bacalao a la Baezana Recipe

BySpain on a Fork
Spanish Cod with Vegetables
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The Spanish kitchen is so much more than just Paella, Tortilla de Patatas and Fried Calamari. Like this Spanish Cod with Vegetables. This is a dish that´s very unknown and underrated outside of Spain. It hails from the small town of Baeza in Jaen, Andalucia, where it´s known as Bacalao a la Baezana.


As a fan of cod dishes, let me tell you, this one has a huge explosion of flavors, a ton of different textures and it comes together in just 30 minutes. Folks, as I always say, this is what Spanish food is all about. Easy to make, simple ingredients and no tricky cooking techniques.


What really flavors this dish is the Sweet Smoked Spanish Paprika and the Saffron. These 2 spices combined with the rest of the ingredients, is what takes this dish to the next-level in goodness.


TIPS & TRICKS to Make this Recipe: I used frozen cod that I thawed out. The secret? Make sure to pat it completely dry with paper towels. You can also use fresh cod or any other type of white fish to make this recipe. The thickness of my cod fillets where a little over 1/2 (1.27 cm) inch thick. So 3 minutes per side is the ideal cooking time. If your fillets are thinner, go 2 to 2 1/2 minutes per side.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SAFFRON THREADS
SPANISH SEA SALT

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Watch the Video Below on How to Make Spanish Cod with Vegetables | Bacalao a la Baezana Recipe

4.89 from 9 votes
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Spanish Cod with Vegetables | Bacalao a la Baezana Recipe

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 14 oz cod fillet 400 grams
  • 1/4 cup all-purpose flour 32 grams
  • 1/3 cup extra virgin olive oil 75 ml
  • 1/2 onion
  • 4 cloves garlic
  • 1 tbsp pine nuts 6 grams
  • 1 tomato
  • 2 jarred roasted red bell peppers
  • 1/3 cup frozen peas 40 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 1/2 cup vegetable broth 120 ml
  • 1 bay leaf
  • 1/4 tsp saffron threads .17 grams
  • sea salt & black pepper
  • handful fresh parsley

Instructions

  1. Pat down a 14 oz cod fillet with paper towels, then cut it into 2 evenly sized fillets, season with sea salt & black pepper on both sides

  2. Add 1/4 cup all-purpose flour into a bowl, evenly coat both cod fillets in the flour

  3. Finely grate 1 large tomato, cut 2 jarred roasted red bell peppers into thin strips, finely chop a handful of fresh parsley, finely dice 1/2 onion and roughly mince 4 cloves of garlic

  4. Heat a large fry pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the coated cod fillets, after 3 minutes flip to fry the other side, after a total cooking time of 6 minutes, remove the cod fillets from the pan and transfer to a dish with paper towels, set aside

  5. Using the same pan with the same heat, add in the diced onion, roughly minced garlic and 1 tbsp pine nuts, mix with the olive oil, after 1 1/2 to 2 minutes and the ingredients have a light fried golden color, add in the grated tomato, 1/3 cup frozen peas, the sliced roasted red bell peppers, 1/2 tsp sweet smoked paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for about 1 minute

  6. After 1 minute add in 1/2 cup vegetable broth, 1 bay leaf and a 1/4 tsp saffron threads, give it a mix and simmer until reduced in half, about 5 minutes, then add the cod fillets back into the pan and heat the cod for 1 to 2 minutes, remove the pan from the heat, transfer into serving dishes and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to Make this recipe

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25 Comments

  2. Simple ,taste so gooood best cod ever the whole family loved this dish ‘ a great way to get children to eat fish A Proper Meal thank you keep them coming

    Reply

  5. 5 stars
    You know what I love about Spanish cooking? You could throw it all together on a camp stove on the beach. 1 pan, few ingredients, and no special equipment. Haven’t made it yet, but I have 2 fillets of cod in my fridge so you know what that means.

    I wonder how Spain is doing after this whole pandemic thing started? I know the economy relies on tourism, which I would guess is down, but it’s probably nice to have a break from that whole craziness.

    Reply

  6. 5 stars
    Cooked that today, will definitely become a staple in my kitchen. Thanks so much for your cod recipes!
    Best wishes from Michaela/Frankfurt (Germany)

    Reply

  7. 5 stars
    At the age of 71 I have just started cooking as a Christmas present to my family. I found your recipes while searching UTube for paella recipes. I inherited my mothers paella pans and the one I bought for her in Valencia while backpacking around Spain in 1973. I have enjoyed all of your dishes (we have had 5 to date) with the mushroom paella and the garlic shrimp my favorites so far. I want o thank you for your enthusiasm and your ability to make an amateur feel proficient in the kitchen.

    Reply

  8. 5 stars
    This was the first recipe of yours I made since I discovered you a month ago. We loved it so much We have now had it 3 times and have greatly enjoyed several more of your recipes!

    Reply
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  12. 4 stars
    I watch your videos a lot. This dish looked so good and relatively easy. I actually had all the ingredients except the wild caught cod. This dish is colorful, has great texture and was so good. The instructions were easy to follow and results could not have been better. I made saffron rice to go with it. I will be trying more of your recipes now and this will be in my regular rotation. Thank you so much, I appreciate the great recipe.

    Reply
  14. Pingback: The Most Under-Rated Spanish Dish | Bacalao a la Baezana Recipe - paprikaspice.page

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