Spanish Cod with Cinnamon | Bacalao a la Canela
This Spanish Cod with Cinnamon is packed with flavors, easy to make and done in just 30 minutes. When your Mind says What? But your Tastebuds say YES!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp extra virgin olive oil (45 ml)
- 14 oz cod fillet (400 grams)
- 1/4 cup all-purpose flour (30 grams)
- 1 green bell pepper
- 1 onion
- 4 cloves garlic
- 1/2 cup white wine (120 ml)
- 1 cinnamon stick
- 1/4 tsp saffron threads (.17 grams)
- handful finely chopped parsley
- sea salt & black pepper
Instructions
- 1
Add 1/2 cup white wine that has been slightly warmed into a bowl, along with 1 cinnamon stick and 1/4 tsp saffron threads, set aside and let infuse
- 2
Cut 1 green bell pepper into thin strips that are 2 inches (5 cm) long, thinly slice 1 onion and cut 4 cloves garlic into large chunks
- 3
Pat dry a 14 oz piece of cod with paper towels, cut into 2 evenly sized fillets and season with sea salt & black pepper, coat each fillet of cod in all-purpose flour
- 4
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil, after 3 to 4 minutes add in the cod fillets, cook for 2 minutes per side, then remove from the pan and set aside covered with foil paper
- 5
Using the same pan with the same heat, add in the sliced onion, the strips of green bell pepper and the chunks of garlic, mix with the olive oil, after 7 to 8 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in the infused wine with the saffron and cinnamon, mix together, add the cod fillets back into the pan and place a lid on the pan, lower the heat to a low-medium and simmer
- 6
After 4 minutes remove the pan from the heat, transfer into serving dishes and sprinkle with finely chopped parsley, enjoy!