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Tomato and Pepper Poached Cod (Bacalao a la Riojana)
Tender cod is gently poached in a rich Spanish tomato and piquillo pepper sauce with garlic, olive oil, and smoked paprika for a flavorful, comforting seafood dish.
Prep:
10 minutes
|
Cook:
35 minutes
4 servings
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Easy
Ingredients
2 tbsp extra-virgin olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 (14 oz) can or jar roasted piquillo or red peppers, drained and thinly sliced
1 (28 oz) can crushed tomatoes
1 tsp smoked Spanish paprika
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 bay leaf
1½ lbs cod fillet, cut into 4 portions
1 tbsp flat-leaf parsley, minced
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30 mL extra-virgin olive oil
1 onion, thinly sliced (about 150–180 g)
3 cloves garlic, minced (about 9 g)
1 (400 g) can or jar roasted piquillo or red peppers, drained and thinly sliced
1 (800 g) can crushed tomatoes
5 mL smoked Spanish paprika
5 mL kosher salt
1 mL freshly ground black pepper
1 bay leaf
680 g cod fillet, cut into 4 portions
15 mL flat-leaf parsley, minced
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Rating
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Dietary Therapies
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Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden around the edges, about 5 minutes. Add the garlic and cook for about 1 minute, until fragrant. Stir in the sliced piquillo peppers and cook for another 5 minutes.
- Add the crushed tomatoes, smoked paprika, salt, black pepper, and bay leaf. Reduce the heat to low and simmer for about 15 minutes, until the sauce has thickened slightly.
- Nestle the cod portions into the tomato sauce. Cook for 5–6 minutes, then carefully turn the fish and continue simmering for another 5–6 minutes, or until the cod is opaque throughout and flakes easily with a fork.
- Serve each portion of cod with a generous spoonful of the tomato and piquillo pepper sauce. Garnish with fresh parsley.
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Nutritional Info
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