One of my favourites is the fish croquettes from La Taberna in Playa Blanca, Lanzarote. Cod is a very popular fish to eat in Spain, specially in the northern region of the Basque country. Here in Spain you can buy it already desalted, or you can leave it in cold water over 12-48 hours, changing the water every so often to rehydrate the fish and allow the salt to escape. Method. This dish is loaded with flavors, easy to make and it´s all done using just one pan. As you know, fish is a very important part of the Mediterranean diet, it´s low in fat, high in protein and loaded with so many health benefits. I think next time I will substitute cilantro for the parsley....my family loves cilantro. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. Mix together the lemon juice, oil and garlic. Used a brown and wild rice blend, great combo with the tomato fish stew and toasted almonds. That makes your job a lot easier! Easy. Once your cod is done you can make your sauce in the pan and then add the cod back into the pan at the end to heat it through. Average: 5 (3 votes) 397 cal. All the comfort of the original but with little chunks of chorizo, saffron and a crispy potato topping. This week I’m going Spanish, and this Spanish fish stew is a classic comfort dish in Spain. This section showcases only a small number of the dishes that cooks and chefs throughout the country regularly prepare as seafood main courses, such as suquet, the seafood stew of Catalonia; Dorada a la Sal, fish baked in a salt crust from Murcia; and tx… Welcome to Spain on a Fork! Omitted the almonds, as he can't have nuts and also used canned organic diced tomatoes with some of the juice drained off. allrecipes.co.uk/recipe/4320/basque-style-cod-with-peppers.aspx Sprinkle with salt and pepper. Also added extra smoked paprika. My name is Albert Bevia, born in Valencia, Spain, raised in southern California and now living back in Spain. I used canned heirloom tomatoes, and served with sautéed baby potatoes, green beans and carrots. Perfect for my husband who is on a special diet. Glad you enjoyed it much love, Thanks for the comment Daniel much love, […] Dinner Recipe Of The Week: Spanish Cod With Tomato Sauce […], Your email address will not be published. The only thing we did different was instead of buying sliced almonds, we crushed some whole almonds we already had to add to the rice. Tweet. Cod's a favorite for fish tacos, fish and chips, seafood stews, and soups. baking dish; top with onion and pimientos. I substituted wild rice for the brown rice to lighten the dish, and ensured my almonds were toasted prior to use. Would make again. 5. Substituted green onions for the shallots, and followed everything else. Add fish to pan, skin side down; cook for 3 minutes or until lightly browned. For the shellfish, I used shrimp, but any shellfish will also work. Sounds great! When stirring the shallot and broth mixtures, be careful not to break up the fish. Pour seasoned lemon juice over fish. To make this recipe affordable I used frozen cod and thawed it out, for a dish like this you don´t have to use fresh cod and pay those expensive prices. Heat a sautee pan with a medium-high heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the cod fillets into the pan, after 3 minutes flip the cod fillets and cook for an … Heat the oil in a deep frying pan and add the onion. x 9-in. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Non-Stick Frying Pan, 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. Even though today salting fish is not needed to preserve it, the traditional salted bacalao dishes remain popular—because they taste great! For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. and in some instances, there is a delay on delivery dates. Also makes great leftovers, just be sure to store the fish and rice separately. Great, distinct flavors & textures, good presentation. While rice cooks, heat a skillet over high heat. Sprinkle with salt and pepper. GoodtoKnow August 16, 2007 6:39 pm. Discard thyme sprig. Simmer, uncovered, for about 40 minutes; season with fresh-ground pepper and a small handful of tarragon just before serving. Try one of our Spanish fish recipes with squid, baked hake, chorizo, cod or seafood. Had to use frozen fillets also, took them out after the initial sauteeing then added them back into tomato-onion mixture to finish cooking. 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