Best 3 Spanish Cod Recipes

Spanish cod, also known as bacalao, is a traditional and beloved dish in Spanish cuisine. It is a versatile ingredient that can be prepared in a variety of ways, from simple to elaborate, and is often served as a main course or as part of a tapas spread. Whether you are a seasoned cook or just starting out, there are many different recipes available to help you create a delicious and authentic Spanish cod dish. From the classic ajoarriero to the more modern pil pil, there is something for everyone. So gather your ingredients, put on your apron, and let's explore the best recipes for cooking Spanish cod!

Let's cook with our recipes!

SPANISH COD

Spanish Cod image

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

Ingredients

1 tablespoon butter
1 tablespoon olive oil
¼ cup finely chopped onion
2 tablespoons chopped fresh garlic
1 cup tomato sauce
15 cherry tomatoes, halved
½ cup chopped green olives
¼ cup deli marinated Italian vegetable salad, drained and coarsely chopped
1 dash black pepper
1 dash cayenne pepper
1 dash paprika
6 (4 ounce) fillets cod fillets

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

SPANISH COD WITH CHORIZO AND FENNEL

Spanish Cod with Chorizo and Fennel image

Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1 fennel bulb, halved and thinly sliced (1 1/2 cups), fronds reserved
5 ounces Spanish chorizo, cut into 1/4-inch slices (1 cup)
4 skinless cod fillets (each 4 ounces)
Kosher salt and freshly ground pepper
3 ounces cherry tomatoes, halved, or quartered if large (1/2 cup)
2 cloves garlic, thinly sliced (4 teaspoons)
2 tablespoons unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
1 small orange
Extra-virgin olive oil and toasted sliced baguette, for serving

Steps:

Preheat oven to 400 degrees, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment in half; unfold and place one-quarter of fennel and chorizo along each crease. Season both sides of fish with salt and pepper; place one fillet on each package. Top with tomatoes, garlic, butter, and wine. Remove zest from orange with a vegetable peeler; thinly slice into strips to yield 1 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets.
Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts.

SPANISH POACHED COD

Spanish Poached Cod image

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

Ingredients

1 tablespoon olive oil
1 bell pepper, thinly sliced
1 medium yellow onion, thinly sliced vertically
2 tablespoons smoked spanish paprika
2 medium tomatoes, diced (or 1/2 cup salsa or tinned tomatoes)
1 head cauliflower, broken into florets (romanesco is my favorite in this dish, and so pretty)
1 cup dry wine (red or white, doesn't matter)
salt
1 lb cod fish fillet, cut into 4 pieces

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

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Tips for Cooking Spanish Cod

- **Choose the right type of cod.** There are two main types of cod used in Spanish cooking: **salted cod** and **fresh cod**. Salted cod has been preserved in salt for several months, which gives it a distinctively salty flavor. Fresh cod is milder in flavor and has a more delicate texture. - **Soak salted cod before cooking.** If you're using salted cod, it's important to soak it in water for several hours or overnight before cooking. This will help to remove some of the saltiness and rehydrate the fish. - **Use a variety of cooking methods.** Cod is a versatile fish that can be cooked in a variety of ways. Some popular methods include baking, frying, grilling, and stewing. - **Pair cod with flavorful ingredients.** Cod has a mild flavor, so it's important to pair it with flavorful ingredients that will complement its delicate taste. Some good options include tomatoes, onions, garlic, peppers, and herbs. - **Don't overcook cod.** Cod is a delicate fish that can easily be overcooked. Be careful not to cook it for too long, or it will become tough and dry.

Conclusion

Cod is a delicious and versatile fish that is a popular ingredient in Spanish cuisine. With its mild flavor and delicate texture, cod can be cooked in a variety of ways and paired with a variety of ingredients. Whether you're looking for a simple weeknight meal or a special occasion dish, cod is a great choice.