Spanish Style Codfish
Submitted by BethTh
Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
7 hrsBacalao a la española. Salt cod the way Spain has been cooking it for centuries.
The fish soaks overnight to draw out the salt, then gets browned with onions and garlic before simmering in a saucy mixture of tomatoes, pimentos, and black pepper. A splash of dry sherry at the end adds warmth and depth.
Sliced pimento-stuffed olives scattered on top are the final flourish.
It’s rustic, it’s soulful, and it’s the kind of dish that makes salt cod converts out of skeptics.
Kitchen Tips
- Change the soaking water several times over the overnight soak. This is what removes the excess salt and gives you properly seasoned fish.
- Don’t add extra salt until the very end. The cod retains some salinity even after soaking, and the olives bring their own brine.
- Use a dry (fino or manzanilla) sherry, not cooking sherry. The flavor difference is enormous.
- The fish is done when it flakes easily with a fork. Overcooking makes salt cod tough and chewy.
Ingredients
Directions
Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces.
Cook the onion and garlic in oil until the onion is tender but not brown.
Add the fish pieces and cook until lightly browned.
Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done.
Add the sherry and heat through.
Garnish with the sliced olives.
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