Bacalao con Tomate Recipe
A traditional Spanish Bacalao con Tomate, or Cod Fish with Tomato Sauce, is prepared after soaking the salt cod for 24 hours.
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Instructions
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Remove the soaked cod, pat it dry, and cut into 3-inch squares.
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Heat 1/4 cup olive oil in a large pan over medium heat. Dredge the cod in flour, then lightly brown in the hot oil for 2-3 minutes per side before removing.
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In the same pan, add the remaining 1/2 cup olive oil, then sauté chopped onion and garlic until translucent (about 5 minutes). Stir in crushed tomatoes and a bay leaf; simmer for 10 minutes, stirring occasionally.
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Return the cod to the pan, add sliced roasted red peppers, and simmer for 5 minutes over low heat.
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Serve immediately, traditionally with fried potatoes.