Spanish Bacalao en Adobo

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Mash the garlic cloves, peel them, and put them in a large bowl with the oregano, paprika, cumin and sea salt. Add the sherry vinegar and water, crumble in the bay leaves, mix, and set aside.
2. Pat the cod fillets dry, cut each into large bite-sized pieces, and add them to the sauce. Toss gently so every piece is coated, cover, and refrigerate for 2 to 8 hours.
3. Heat the olive oil in a large frying pan over medium heat.
4. Drain the cod in a colander, pat dry, then coat each piece in flour seasoned with black pepper.
5. Fry the cod in a single layer in the hot oil for 2 to 3 minutes per side, until golden. Remove to a plate lined with paper towels.
6. Transfer to a serving dish, garnish with parsley, and serve warm or at room temperature.

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

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