Spanish cuisine · Fish & Seafood

Bacalao con Tomate

Cod fillets that finish gently cooking in a slowly reduced tomato-onion sauce with paprika.

Ingredients · for 4 servings

• 800 g cod fillet
• 800 g chopped tomatoes (canned)
• 2 onions
• 4 cloves garlic
• 1 tsp sweet paprika
• 1 bay leaf
• 1 tsp sugar
• 100 ml white wine
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Divide the cod fillet into four equal pieces, pat dry, season lightly with salt and chill until needed.
2. Finely dice the onions and sauté in olive oil over gentle heat for 12 min. until soft and golden, then let the chopped garlic cook in for 1 min.
3. Stir in the paprika and fry for only 30 sec. so it doesn't turn bitter, then deglaze with the white wine.
4. Add the tomatoes, sugar and bay leaf and reduce the sauce uncovered for 15–18 min. until thick, with the oil collecting at the edge.
5. Place the fish pieces skin-side down into the sauce, cover and let simmer over the lowest heat for 8–10 min. until the fillet flakes apart easily.
6. Season with salt and pepper, sprinkle with chopped parsley and serve straight from the pan with white bread.