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+ servings

Catalan Style Cod - Bacalao a la Catalana

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 Fillets Fresh Cod
  • 5 Cups Fresh Spinach (Cut and Cleaned)
  • 1 Tbsp Raw Pinenuts
  • 2 Tbsp Raisins
  • 1 Minced Shallot
  • 2 Tbsp Extra Virgin Spanish Olive Oil
  • 2 Cloves of Garlic Minced
  • Ground Pepper
  • Sea Salt
  • Cherry Tomatoes


  1. Pre-heat your oven on the broil/bake option to 210 C (410 F)
  2. Heat a small sauce pan with a high heat and add 1 cup of water
  3. Once the water begins to boil, turn off the fire, add 2 tbsp of raisins to the pan and set aside
  4. Heat a small non-stick pan with a medium heat, once the pan gets hot, add 1 tbsp of pinenuts and dry roast for about 3 minutes, moving the pinenuts frequently, and set aside
  5. Season two cod fillets with a little extra virgin olive oil, sea salt, and pepper
  6. Add the two cod fillets to a baking tray and into the oven
  7. Grab a non-stick frying pan, heat it with a medium heat and add 2 tbsp of exra virgin Spanish olive oil
  8. Once the oil gets hot, add 2 minced garlics,1 minced shallot and mix
  9. After about 1 minute, add 5 cups of spinach to the pan, mix with the garlic and shallots and cover the pan with a lid
  10. 2 minutes after adding the lid to the pan, drain the raisins that were on the sauce pan, add them to the pan with the spinach, add the roasted pinenuts, season with sea salt and pepper, mix everything together, place the lid back on the pan, and turn off the fire
  11. 15 minutes after adding the cod to the oven it should be perfectly cooked, take it out of the oven
  12. Split the spinach mixture onto 2 plates, add 1 fillet of cod on top of the spinach mixture to each plate
  13. garnish each plate with cherry tomatoes
  14. Enjoy!

Recipe Notes

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