Spain's BEST-KEPT Fish Recipe | Bacalao a la Andaluza

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. While the oil heats, thinly slice the onions into julienne strips and thinly slice the garlic.
3. Add the onion and garlic to the hot pan and stir. Keep stirring every 1 to 2 minutes so they saute evenly.
4. Pat the cod fillets completely dry on paper towels, season with sea salt and black pepper, and cut each fillet into 4 evenly sized pieces (12 pieces total).
5. Cook the garlic and onions for 10 to 15 minutes until lightly browned. Add the sherry vinegar, paprika, oregano, a pinch of sea salt and black pepper, and stir. Then add the white wine and bay leaves, stir, and simmer.
6. After 3 to 4 minutes, when the alcohol has cooked off, add the cod pieces in a single layer, evenly spaced. Gently turn each piece so it absorbs the flavors. Cover the pan and lower the heat to medium-low.
7. Cook until the cod is cooked through, about 4 minutes. Remove from the heat and serve straight from the pan, sprinkled with fresh parsley.

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

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