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Spanish Cod with Cinnamon | Bacalao a la Canela

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


  • 3 tbsp extra virgin olive oil 45 ml
  • 14 oz cod fillet 400 grams
  • 1/4 cup all-purpose flour 30 grams
  • 1 green bell pepper
  • 1 onion
  • 4 cloves garlic
  • 1/2 cup white wine 120 ml
  • 1 cinnamon stick
  • 1/4 tsp saffron threads .17 grams
  • handful finely chopped parsley
  • sea salt & black pepper


  1. Add 1/2 cup white wine that has been slightly warmed into a bowl, along with 1 cinnamon stick and 1/4 tsp saffron threads, set aside and let infuse

  2. Cut 1 green bell pepper into thin strips that are 2 inches (5 cm) long, thinly slice 1 onion and cut 4 cloves garlic into large chunks

  3. Pat dry a 14 oz piece of cod with paper towels, cut into 2 evenly sized fillets and season with sea salt & black pepper, coat each fillet of cod in all-purpose flour

  4. Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil, after 3 to 4 minutes add in the cod fillets, cook for 2 minutes per side, then remove from the pan and set aside covered with foil paper

  5. Using the same pan with the same heat, add in the sliced onion, the strips of green bell pepper and the chunks of garlic, mix with the olive oil, after 7 to 8 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in the infused wine with the saffron and cinnamon, mix together, add the cod fillets back into the pan and place a lid on the pan, lower the heat to a low-medium and simmer

  6. After 4 minutes remove the pan from the heat, transfer into serving dishes and sprinkle with finely chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe