Empty My Fridge
The Most Under-Rated Spanish Dish
Ingredients
- Cod14 oz
- Flour¼ cups
- Extra virgin olive oil⅓ cups
- Onion½
- Garlic4 cloves
- Pine nut1 tbsp
- Tomato1
- Bell pepper · roasted2
- Pea · frozen⅓ cups
- Paprika · smoked½ tsp
- Vegetable broth½ cups
- Bay leaf1
- Saffron¼ tsp
- Salt
- Black pepper
- Parsley
Instructions
- Pat the cod dry with paper towels, cut it into 2 even fillets, and season both sides with sea salt and black pepper.
- Coat both fillets in the flour.
- Heat the olive oil in a large frying pan over medium-high heat. Add the cod and fry for 6 minutes total, flipping after 3 minutes. Move to a plate lined with paper towels.
- In the same pan and heat, fry the onion, garlic and pine nuts for 1 1/2 to 2 minutes until light golden.
- Add the grated tomato, peas, sliced roasted peppers, smoked paprika and chopped parsley. Season with salt and pepper and cook for about 1 minute.
- Add the vegetable broth, bay leaf and saffron and simmer until reduced by half, about 5 minutes.
- Return the cod to the pan and heat for 1 to 2 minutes. Take off the heat, plate, and sprinkle with parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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