Spanish•quick

Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate

This Andalusian Cod with Tomato Sauce, known in Spain as Bacalao Frito en Tomate, is loaded with flavors, easy to make and done in under 30 minutes.

Ingredients

Quantities are shown as originally provided.

1
Finely grate 4 tomatoes to end up with about 1 cup (250 grams) of grated tomato, roughly dice 1/2 onion, roughly mince 3 cloves garlic and pat down a 14 oz piece of cod with paper towels, cut the cod into 2 evenly sized fillets and season with sea salt & black pepper, add 1/2 cup all-purpose flour into a shallow bowl and coat the cod fillets in the flour
2
Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onion & minced garlic, mix with the olive oil, after 3 minutes add in 1/2 tsp sweet smoked paprika, quickly mix together and then add in a generous 1/4 cup of white wine and 1 bay leaf, after 2 minutes add in the grated tomato and season with sea salt & black pepper, give it a quick mix and simmer on a medium heat
3
Meanwhile, heat a small fry pan with a medium to medium-high heat and add in a generous 1/4 cup of extra virgin olive oil, after 3 minutes add the coated cod fillets into the pan, cook for about 3 minutes per side, then transfer into a dish with paper towels
4
After simmering the tomato sauce for about 10 minutes, it should be thick, add the cod fillets into the pan and coat the tomato sauce all over the cod fillets, heat through for about 1 minute
5
Transfer the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges, serve at once, enjoy!