– Spicy Braised Spanish Cod with Vegetables –
This Spicy Braised Spanish Cod with Vegetables is seriously one of the most amazing seafood dishes ever. Loaded with so many flavors, super easy to make and done in 30 minutes. To make this dish I used a cooking method called braising. Braising is normally used on tough pieces of meat to tenderize them. What most people don’t know, is that you can use this method on fish as well. By braising the cod, it is perfectly tender and flaky, giving it a beautiful texture and flavor. A very forgiving technique just in-case you over-cook your fish. Remember to use a high-quality Spanish paprika to make this recipe. (25% off coupon code from Kiva ¨spicy25¨) Valid until 4/30/19.
– What Exactly is Braising? –
So what is braising anyway? Braising is a cooking method that originates from the French kitchen. Basically you´re cooking the protein in 2 different heats. The first one is searing the protein in a high heat, but not cooking it all the way through. The second one is where you finish cooking it in a rich broth at a low heat. This helps tenderize the protein while giving it a rich and beautiful flavor. Watch the video below on How to Make this Spicy Braised Spanish Cod with Vegetables or check out the recipe card below which you can print. Salud!
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Spicy Braised Spanish Cod with Vegetables
Spicy Braised Spanish Cod with Vegetables
Ingredients
- 2 fillets cod
- 2 tbsp extra virgin olive oil
- 1/2 onion
- 2 cloves garlic
- 1/4 red bell pepper
- 1/4 green bell pepper
- 1 small carrot
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
- 1/2 cup white wine
- 1/2 cup fish broth
- pinch sea salt
- pinch black pepper
- handful fresh parsley
Instructions
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Thinly slice 2 cloves of garlic, finely dice 1/2 of an onion, peel a small carrot and thinly slice it, roughly chop a 1/4 of a green bell pepper and a 1/4 of a red bell pepper, season 2 fillets of cod with sea salt and freshly cracked black pepper
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Heat a sautee pan with a medium-high heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the cod fillets into the pan, after 3 minutes flip the cod fillets and cook for an additional 2 minutes (the thickness of my fillets where 1 inch), then remove from the pan and transfer to a dish, cover with foil paper to keep them warm
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Using the same pan with the same heat add the slices of garlic and diced onions and mix with the oil, after 2 minutes add the diced bell peppers and slices of carrot, mix it all together and cook for about 3 minutes, then season with 1/2 tsp of hot smoked paprika, 1/2 tsp of sweet smoked paprika, sea salt and freshly cracked black pepper, mix it all together and then add 1/2 cup of white wine, after 3 minutes and the wine has reduced in half add 1/2 cup of fish broth and cook for another 3 minutes, once it has reduced and thickend up add the cod fillets back into the pan, place a lid on the pan and the lower the fire to a low heat
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After simmering for 2 minutes the cod should be perfectly cooked through, remove the pan from the heat, to serve divide the vegetables and sauce into 2 shallow bowls, place a cod fillet on top of the veggies, spoon some of the sauce on top of the cod and garnish with freshly chopped parsley, enjoy!
Recipe Notes
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Marie
What to do if you don’t have fish stock?
25 . Aug . 2021Spain on a Fork
You can use vegetable broth or even water with a fish bouillon cube 🙂 much love
26 . Aug . 2021Brian Haake
HELLO, I COOKED THIS DISH FOR MY WIFE. I AM NOT A FISH PERSON. I MADE AN EXTRA FILET JUST IN CASE SHE WANTED MORE. I DECIDED TO TASTE IT AND I LOVED IT, VERY FLAVORABLE AND NOT FISHY. I WILL MAKE AGAIN.
THANKS,
17 . Nov . 2020BRIAN
Spain on a Fork
So happy to hear that! Thanks for the comment Brian 🙂 much love
19 . Nov . 2020Charry
If cod is not available what other(white fish) can i use? Thanks
11 . Apr . 2020Spain on a Fork
You can use any firm white fish, such as halibut, sea bass or even tilapia, much love 🙂
11 . Apr . 2020