The ULTIMATE Fish Pasta | Spanish Macarrones con Bacalao y Tomate

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Fill a stockpot a little more than halfway with water, season it generously with sea salt, and bring it to a boil over high heat.
2. Meanwhile, heat 3 tablespoons (45 ml) of extra virgin olive oil in a large frying pan over medium heat. Finely chop the onion, roughly chop 6 garlic cloves and finely chop the red bell pepper.
3. Add the chopped vegetables to the pan and stir constantly. After 3 to 4 minutes, once lightly softened, add the paprika and thyme and stir quickly. Pour in the white wine, stir and simmer until the alcohol has cooked off, about 3 minutes.
4. Add the canned tomato sauce and chopped parsley, season with sea salt and black pepper, stir, then lower to medium-low heat and simmer.
5. When the stockpot boils, add the penne and stir every 2 to 3 minutes.
6. While the pasta and sauce cook, make the aioli: put the mayonnaise in a bowl, finely grate in 2 garlic cloves, add the lemon juice and 1 tablespoon (15 ml) extra virgin olive oil, season with sea salt and black pepper, and whisk. Pat the cod fillets dry on paper towels, season with sea salt and black pepper, and cut into bite-size pieces.
7. About 5 minutes before the pasta is al dente, add the cod to the simmering sauce, stir, and cover the pan.
8. When the pasta is al dente, reserve a little cooking water, then drain the pasta.
9. When the cod is cooked through in the sauce, about 5 minutes, turn off the heat, add the pasta and gently mix until well combined.
10. Serve in dishes topped with a spoonful of aioli and chopped parsley.

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

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