One of Spain's BEST-KEPT Fish Recipes | Bacalao Encebollado de Córdoba

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. Pat the cod fillets dry on paper towels and season both sides with sea salt and black pepper.
3. Put the 1/2 cup flour in one shallow bowl. Crack the eggs into another shallow bowl, season with sea salt and black pepper, and whisk.
4. Coat each fillet first in the flour, then in the egg.
5. Place the fillets in the hot pan in a single layer, spaced apart. Fry 4 minutes per side, until golden and cooked through. Remove and set aside.
6. In the same pan over the same heat, cook the chopped onion and garlic, stirring constantly, for 4 minutes until slightly translucent.
7. Add the 1 tbsp flour and stir for 2 minutes. Add the white wine and dried thyme, stir, and simmer.
8. Simmer the wine for 3 minutes.
9. Add the vegetable broth and stir for 4 minutes, until the sauce is slightly creamy. Season with sea salt and black pepper and stir.
10. Return the cod to the pan and turn each fillet so it is coated in sauce. Simmer 2 to 3 minutes, until heated through.
11. Place the fillets on serving dishes, spoon the onion sauce over them, and finish with a dash of paprika and chopped parsley.

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

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