Bacalao a la Vizcaina

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a non-stick frying pan over medium heat.
2. Add 1/4 cup extra virgin Spanish olive oil to the pan. When hot, season with sea salt, then add the cod fillets skin side up.
3. While the cod cooks, finely mince 3 garlic cloves and finely dice 1 onion.
4. After about 4 minutes, flip the cod and cook the other side. Cook the cod 7 to 8 minutes in total, then remove it from the pan and set aside.
5. In the same pan and oil, add the minced garlic and diced onion and stir. Cook 4 to 5 minutes.
6. Add 2 roasted red bell peppers and stir. After about 3 minutes, add 1/4 cup tomato puree, season with sea salt and stir. After 3 more minutes, transfer everything to a bowl.
7. Blend everything with a handheld mixer until smooth.
8. Return the puree and the cooked cod to the pan and heat for about 3 minutes.
9. Place the cod fillets on a dish, spoon the sauce over them, and garnish with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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