Rioja-Style Cod Fish in a Delicious Sauce | Easy & Traditional Recipe

This Rioja-Style Cod with Sauce, known as Bacalao a la Riojana, is possibly the best cod fish recipe ever. It´s packed with a ton of flavors, easy to make and done in about 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch.

This recipe hails from the beautiful region of La Rioja. Which is famously known for their elegant wines and stunning architecture. This dish is tipically served as a second course for la comida (lunch) or even for dinner. Either way, serve it next to a crunchy baguette and a bottle of Spanish Rioja for the ultimate meal.

For this recipe I used a cod fillets I bought frozen and thawed out. But you can also use fresh cod if you like, as well as any other type of firm white fish. For the tomato sauce I finely grated fresh tomatoes, but you can substitute for 1 can (14.5 oz/410 G) of tomato sauce or passata.

TIPS & TRICKS to Make this Recipe: When you first fry the cod, you don´t want to fully cook it through. Just give it a light golden crust on both sides. As you will finish cooking the cod later on in the recipe. This dish will hold for up to 4 days in the fridge in an air-tight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

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Watch the Video Below on How to Make this Rioja-Style Cod with Sauce

5 from 2 votes

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Rioja-Style Cod with Sauce | Bacalao a la Riojana

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Calories 638 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 cod fillets 8 oz / 250 grams each
• 1/4 cup all purpose flour 30 grams
• 1 onion
• 4 cloves garlic
• 6 tomatoes
• 2 jarred roasted red bell peppers
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 cup white wine 120 ml
• 2 bay leaves
• pinch sea salt
• dash black pepper
• handful fresh parsley

Instructions

1. Thinly slice the onion, thinly slice the cloves of garlic, cut the roasted red bell peppers into thin strips, finely grate the tomatoes and pat dry the cod fillets with paper towels, then season them with sea salt & black pepper and coat them all around in the flour

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

3. Once the oil is hot but not smoking, add in the cod fillets, cook for 2 minutes per side or until lightly golden, then remove from the pan and set aside

4. Using the same pan with the same heat add in the sliced onion and garlic, mix with the olive oil, after 4 to 5 minutes add in the paprika, quickly mix together, then add in the white wine and simmer for 3 minutes, then add in the grated tomato, roasted red bell peppers and season with sea salt & black pepper, mix together, then add in the bay leaves and simmer

5. After 10 minutes and the grated tomato has slightly thickened, add the cod fillets back into the pan, give them a gently flip so they are coated in the sauce, place a lid on the pan and simmer for 2 to 3 minutes or until the cod fillets are cooked through

6. Transfer into serving dishes and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts

Rioja-Style Cod with Sauce | Bacalao a la Riojana

Amount Per Serving

Calories 638 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 4g25%

Polyunsaturated Fat 4g

Monounsaturated Fat 20g

Cholesterol 98mg33%

Sodium 655mg28%

Potassium 2053mg59%

Carbohydrates 37g12%

Fiber 7g29%

Sugar 13g14%

Protein 47g94%

Vitamin A 3857IU77%

Vitamin C 76mg92%

Calcium 123mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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