THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE
Steps:
- Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
- Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
- Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
- After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!
BACALAO GUISADO (CODFISH STEW)
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
- In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
- Garnish with cilantro. Serve with rice or cooked plantains, if desired.
- Serving suggestion: white rice or cooked plantains.
SPANISH COD
A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal." Marinated Italian vegetable salad is in the pickle section of the store.
Provided by Lavender Lynn
Categories Spanish
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.
Nutrition Facts : Calories 172.4, Fat 6.8, SaturatedFat 1.9, Cholesterol 54.2, Sodium 469.9, Carbohydrate 6.2, Fiber 1.8, Sugar 3.2, Protein 21.7
SPANISH POACHED COD
I make this on cold days when I'm craving something Mediterranean and/or Spanish inspired! Super simple to make, and a great way to pack some veggies into dinner! The recipe calls for a lot of paprika, but I think my paprika is quite old, so if yours is fresher or more pungent, just use as much as you'd like to get good robust flavor! I love this with cod, but I've done it with other fish, and with chicken, too. You can also poach eggs this way (though I'd reduce the recipe by half and use a smaller skillet)--in any case, it's very versatile.
Provided by velorutionista
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large (10-12") skillet (with lid, you'll need that later) over medium heat. When hot, add peppers and onions and saute, stirring frequently, till softened, about 7 minutes.
- Sprinkle onions and peppers with paprika and saute another minute, then add tomatoes and cauliflower florets. Cook, stirring frequently, for a few minutes, till tomatoes mush up. Add wine and stir till well combined. Taste and season with salt to taste.
- Bring mixture to a healthy simmer, then nestle cod fillets into sauce (push cauliflower out of the way as needed, sauce should come about halfway up sides of the fillets). Cover and cook till fish flakes easily with a fork (15-20 minutes is a good estimate, but really it depends on how thick your fillets are).
- When fish is cooked, remove fillets from pan carefully (so they don't break) and set aside--keep warm.
- Turn heat up to medium high and reduce sauce and vegetables to a thick salsa-ish consistency.
- Plate fish and spoon sauce over the top. Excellent served with brown saffron rice.
Nutrition Facts : Calories 443.1, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.9, Sodium 127.7, Carbohydrate 23.5, Fiber 5.8, Sugar 9, Protein 24.9
SPANISH COD
A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal.
Provided by LUNDEGAARD1
Categories World Cuisine Recipes European Spanish
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.5 g, Cholesterol 46.1 mg, Fat 6.6 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 1.8 g, Sodium 597 mg, Sugar 2.4 g
COD & CHORIZO STEW
Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew
Provided by Chelsie Collins
Categories Dinner, Supper
Time 27m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
- Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.
Nutrition Facts : Calories 417 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium
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