Spain on a Fork > All Recipes > Main Dishes > CLASSIC Spanish Paprika Fish | One of Spain’s Most Iconic Fish Recipes
All Recipes, Main Dishes / March 6, 2024

CLASSIC Spanish Paprika Fish | One of Spain’s Most Iconic Fish Recipes

This Spanish Paprika Fish, known as Bacalao al Pimentón, is what classic Spanish food is all about. We’re talking a ton of great textures & flavors, super easy to make and done in about 30 minutes. Serve this dish next to a crunchy baguette and a bottle of red Rioja wine for an incredible meal.

Spanish Paprika Fish
To make this dish, I used cod fillets I bought frozen and thawed out. Just to make things easier and more affordable. You can always use fresh cod here, as well as any other type of firm white fish. Such as tilapia, hake or even halibut.

Spanish Paprika Fish
For the potatoes, I used yukon golds. You want to use potatoes that are a bit more waxy than starchy, as they hold their shape better when being boiled. Red potatoes, new potatoes or golden delight are a great substitute.

Spanish Paprika Fish

TIPS & TRICKS to Make this Recipe: You can make the potatoes ahead of time and then reheat when ready to serve. Important to reserve some of the cooking water the potatoes were boiled in. Just in case your paprika sauce dries up or is too thick. A little splash of water will bring it back to life.

Spanish Paprika Fish

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

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Watch the Video Below on How to Make Spanish Paprika Fish

Spanish Paprika Fish
5 from 2 votes

Spanish Paprika Fish | Bacalao al Pimentón

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 746 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • 2 cod fillets 7 oz / 200 grams each
  • 1 egg
  • 5 tbsp all-purpose flour
  • 1 small onion finely chopped
  • 3 cloves garlic roughly chopped
  • 1/2 cup white wine 120 ml
  • 1 1/4 tsp sweet smoked Spanish paprika 3 grams
  • 1/2 tsp dried thyme .50 grams
  • 1 cup fish broth 240 ml
  • 2 potatoes
  • 3 whole cloves of garlic
  • 2 bay leaves
  • sea salt & black pepper
  • handful chopped fresh parsley


  1. Cut the potatoes (peeled) into half moon shapes that are 1 cm thick (a little over a 1/4 inch), add the cut potatoes into a stock pot, fill with water, just enough to barely cover the potatoes, then add in 3 whole cloves of garlic (skins removed), season generously with sea salt and 2 bay leaves, heat with a high heat

  2. In the meantime, heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil

  3. While the oil is heating, crack 1 large egg into a bowl, season with sea salt & black pepper and whisk together, add 4 tbsp flour (30 grams) into a separate bowl, then add the cod fillets over some paper towels and pat dry, season with sea salt & black pepper, coat each fillet, first in the flour and then into the egg wash, add to the hot fry pan, fry the fillets for 2 minutes per side or until lightly golden fried, no need to fully cook through at this stage, then remove and set aside

  4. Using the same pan with the same heat, add in 1 small onion finely chopped and 3 cloves garlic roughly chopped, mix continuously, after 2 to 3 minutes and the onion is translucent, add in 1 tbsp (8 grams) all purpose flour, mix continuously, after 2 minutes add in 1/2 cup (120 ml) white wine, a generous teaspoon (3 grams) of sweet smoked Spanish paprika, 1/2 tsp (.50 grams) dried thyme and season with sea salt & black pepper, mix together and then simmer

  5. Once the alcohol has cooked off in the wine, about 3 minutes, add in 1 cup (240 ml) fish broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add the cod fillets back into the pan, simmer for 5 minutes or until the fish is fully cooked through

  6. After about 20 minutes, the potatoes should be perfectly cooked through, you can always pierce them with a toothpick to ensure they are done, remove them from the stock pot and transfer into serving dishes, reserve some of the cooking water just in case your paprika sauce dries up or is too thick

  7. Top off the potatoes with the cod fillets and then the paprika sauce, sprinkle with chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase from this Link)

Nutrition Facts
Spanish Paprika Fish | Bacalao al Pimentón
Amount Per Serving
Calories 746 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 167mg56%
Sodium 773mg34%
Potassium 1852mg53%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 4g4%
Protein 47g94%
Vitamin A 834IU17%
Vitamin C 41mg50%
Calcium 111mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Tony Stockle

    5 stars
    Dear Albert, this is a superb simple recipe that makes me eager to make with two beautiful hake fillets I have in the freezer. I love the ideas you produce to make healthy delicious meals that are not at all expensive. I am really looking forward to your next recipes, they aer such fun to make.

    28 . Mar . 2024
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 Much love

      29 . Mar . 2024
  2. anya

    Hola, hice este sabroso pollo español y fue súper fácil. ¡Mi hermano se lo comió todo! Volveré a hacer esto.

    21 . Mar . 2024
    • Spain on a Fork

      Cuanto me alegro! Saludos 🙂

      21 . Mar . 2024
  3. Owen Schierenbeck

    5 stars
    Another outstanding recipe. My wife made it for tonight’s dinner and we both enjoyed it immensely. Wonderful flavors! Thank you so much for your desire to put Spanish recipes out for people to see and try! Your efforts are very appreciated.

    06 . Mar . 2024
    • Spain on a Fork

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

      07 . Mar . 2024
  4. Val

    Dear Albert, i follow all your recipes and cook a lot of them… but please, please, Beyond sausages are not going to hit the spot in Spanish Fabada 🙀 just No …
    it’s not right… can’t be..

    06 . Mar . 2024

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