Spanish Cod with Vegetables | Bacalao a la Baezana

Pat down a 14 oz cod fillet with paper towels, then cut it into 2 evenly sized fillets, season with sea salt & black pepper on both sides

Add 1/4 cup all-purpose flour into a bowl, evenly coat both cod fillets in the flour

Finely grate 1 large tomato, cut 2 jarred roasted red bell peppers into thin strips, finely chop a handful of fresh parsley, finely dice 1/2 onion and roughly mince 4 cloves of garlic

Heat a large fry pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the coated cod fillets, after 3 minutes flip to fry the other side, after a total cooking time of 6 minutes, remove the cod fillets from the pan and transfer to a dish with paper towels, set aside

Using the same pan with the same heat, add in the diced onion, roughly minced garlic and 1 tbsp pine nuts, mix with the olive oil, after 1 1/2 to 2 minutes and the ingredients have a light fried golden color, add in the grated tomato, 1/3 cup frozen peas, the sliced roasted red bell peppers, 1/2 tsp sweet smoked paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for about 1 minute

After 1 minute add in 1/2 cup vegetable broth, 1 bay leaf and a 1/4 tsp saffron threads, give it a mix and simmer until reduced in half, about 5 minutes, then add the cod fillets back into the pan and heat the cod for 1 to 2 minutes, remove the pan from the heat, transfer into serving dishes and sprinkle with freshly chopped parsley, enjoy!