The Famous COD Recipe from the Canary Islands | Bacalao Encebollado

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Coat each fillet in flour.
3. When the oil is hot, fry the cod for 4 to 5 minutes per side until golden and just cooked through. Remove and set aside.
4. In the same pan over the same heat, add the sliced onions, red bell pepper strips and sliced garlic, stirring every 1 to 2 minutes. Sauté for 6 to 8 minutes until lightly softened.
5. Add the white wine vinegar, paprika and dried thyme and stir quickly. Add the grated tomatoes, vegetable broth and bay leaf, season with salt and pepper, and simmer for a few minutes.
6. When the tomato has slightly thickened, about 5 to 7 minutes, add the olives and stir. Return the cod to the pan, turn each fillet gently, lower the heat and simmer for 2 to 3 minutes until heated through.
7. Serve straight from the pan or in dishes, garnished with parsley.

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

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GarlicOnionTomatoBell pepperOliveCodGreen olive