Description
Bacalao a la Riojana is a rustic Spanish dish featuring tender cod gently poached in a rich tomato and roasted pepper sauce infused with smoked paprika. A flavorful Mediterranean-inspired dinner perfect for any night of the week.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14-ounce) can roasted piquillo or red peppers, drained and sliced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 1/2 pounds cod fillet, cut into 4 portions
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook for about 5 minutes until softened and lightly golden.
- Add garlic and cook for 1 minute until fragrant.
- Add sliced peppers and cook for another 5 minutes.
- Stir in crushed tomatoes, paprika, salt, pepper, and bay leaf. Simmer for 15 minutes.
- Nestle cod fillets into the sauce, skin side up, and simmer 5–6 minutes.
- Flip fish and cook another 5–6 minutes until flaky and fully cooked.
- Garnish with parsley and serve warm with sauce.
Notes
- Serve with rice, crusty bread, or roasted vegetables.
- Piquillo peppers can be substituted with roasted red peppers.
- Adjust smoked paprika for stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Seafood
- Method: Poaching
- Cuisine: Spanish