Spain on a Fork > All Recipes > Main Dishes > The ULTIMATE Fish Pasta | Spanish Macarrones con Bacalao y Tomate
All Recipes, Main Dishes / May 15, 2024

The ULTIMATE Fish Pasta | Spanish Macarrones con Bacalao y Tomate

These Spanish Macarrones con Bacalao y Tomate (Fish Pasta) are packed with amazing flavors, super easy to make and done in just 30 minutes. Serve them next to a crunchy baguette and a bottle of Spanish red wine from the region of Jumilla for an incredible meal.

The ULTIMATE Fish Pasta
To make this recipe, I used penne pasta. But you can use any type of pasta you like. The most important thing is to check the package instructions for the pasta that you are using. That way, you cook it perfectly al dente.

The ULTIMATE Fish Pasta
For the fish, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. Such as halibut, seabass or even hake.

The ULTIMATE Fish Pasta

TIPS & TRICKS to Make this Recipe: You want to add the fish to the simmering tomato sauce about 5 minutes before the pasta is cooked al dente. That way, your fish is perfectly cooked through.

The ULTIMATE Fish Pasta

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

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Watch the Video Below on How to Make The ULTIMATE Fish Pasta

The ULTIMATE Fish Pasta | Spanish Macarrones con Bacalao y Tomate

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 559 kcal
Author Albert Bevia @ Spain on a Fork


  • 8 oz penne pasta 225 grams
  • 4 tbsp extra virgin olive oil 60 ml
  • 1 small onion
  • 8 cloves garlic
  • 1 red bell pepper
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp dried thyme .50 grams
  • 1/2 cup dry white wine 120 ml
  • 1 can tomato sauce 15 oz / 425 grams
  • 2 tbsp chopped fresh parsley 8 grams
  • 2 cod fillets 7 oz / 200 grams each
  • 1/2 cup low fat mayonnaise 120 grams
  • 1 tsp lemon juice 5 ml
  • sea salt & black pepper
  • chopped fresh parsley for garnish


  1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

  2. At the same time, heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

  3. Finely chop the onion, roughly chop 6 cloves of garlic and finely chop the red bell pepper

  4. Add the chopped vegetables into the hot fry pan, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the white wine, mix together and simmer

  5. Once the alcohol has cooked off, about 3 minutes, add in the canned tomato sauce, the chopped parsley and season with sea salt & black pepper, mix together, then lower to a low medium heat and simmer

  6. Once the water comes to a boil in the stock pot, add in the pasta, mix every 2 to 3 minutes

  7. While the pasta is cooking and the tomato sauce is simmering, make the aioli, add in the mayonnaise into a bowl, finely grate in 2 cloves garlic, add in the lemon juice, 1 tbsp (15 ml) extra virgin olive oil and season with sea salt & black pepper, whisk together, also add the cod fillets over paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into bite-size pieces

  8. About 5 minutes before the pasta is cooked al dente, add the cod pieces into the simmering tomato sauce, mix together, then place a lid on the pan

  9. Once the pasta is cooked al dente, reserve a little water and set aside, then drain the pasta into a colander

  10. Once the cod is cooked through in the sauce, about 5 minutes, turn off the heat, add in the pasta, gently mix together until well mixed

  11. Transfer into serving dishes, add a dollop of the aioli over the pasta and sprinkle with chopped fresh parsley, enjoy!

Recipe Notes

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

Nutrition Facts
The ULTIMATE Fish Pasta | Spanish Macarrones con Bacalao y Tomate
Amount Per Serving
Calories 559 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 47mg16%
Sodium 799mg35%
Potassium 1019mg29%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 9g10%
Protein 27g54%
Vitamin A 1872IU37%
Vitamin C 53mg64%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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