Spanish Cod Recipes

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THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE



The Ultimate Spanish Cod Recipe with Tomato Sauce image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 tbsp extra virgin Spanish olive oil
1 fillet of cod 14oz/400g
3 cloves garlic
1 small onion
1/2 red bell pepper
1/2 green bell pepper
1/4 tsp smoked paprika
1 14 ounce/400 gram can tomato puree
sea salt
black pepper
white sugar
fresh parsley
lemon

Steps:

  • Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
  • Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
  • Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
  • After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!

CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS



Classic One-Pan Spanish Cod with Potatoes & Peas image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 13

1/2 cup extra virgin olive oil (118 ml)
14 oz cod fillet (400 grams)
1/4 cup all-purpose flour (30 grams)
1/2 tsp sweet smoked Spanish paprika (1.15 grams)
1 onion
6 cloves garlic
2 potatoes
1/2 cup white wine (118 ml)
2 1/2 cups vegetable broth (600 ml)
1/2 cup frozen peas (70 grams)
handful fresh parsley
pinch sea salt
dash black pepper

Steps:

  • Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
  • Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 evenly sized pieces and season with sea salt & black pepper
  • Add 1/4 cup all-purpose flour into a shallow bowl, along with 1/2 tsp sweet smoked paprika, mix together, coat each piece of cod in the flour mixture
  • Add the coated pieces of cod into the pan with olive oil, cook for 2 1/2 minutes per side or until fully cooked through, then remove the cod fillets from the pan and cover with foil paper
  • Using the same pan with the same heat, add in 1 onion thinly sliced and 6 cloves garlic thinly sliced, mix with the olive oil, after 5 minutes and the onions are translucent, add in 2 medium sized potatoes (peeled & washed) that have been cut into 1/2 inch (1.25 cm) pieces, along with 1/2 cup white wine and season with sea salt & black pepper, turn up the heat to a medium-high, mix together and cook for a couple minutes
  • After 3 minutes and the alcohol has cooked off, add in 2 1/2 cups of vegetable broth, or enough to just cover the potatoes, after 16 to 18 minutes and most of the broth has been absorbed by the potatoes, but there is still some broth left, add in 1/2 cup frozen peas, after another 5 to 7 minutes and there is virtually no broth left, add the cod fillets back into pan, lower the fire to a low-medium heat and simmer for 2 minutes
  • Remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!

Nutrition Facts : Calories 991 kcal, Carbohydrate 68 g, Protein 45 g, Fat 56 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 1305 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 46 g, ServingSize 1 serving

SPANISH COD



Spanish Cod image

A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal.

Provided by LUNDEGAARD1

Categories     World Cuisine Recipes     European     Spanish

Time 35m

Yield 6

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
¼ cup finely chopped onion
2 tablespoons chopped fresh garlic
1 cup tomato sauce
15 cherry tomatoes, halved
½ cup chopped green olives
¼ cup deli marinated Italian vegetable salad, drained and coarsely chopped
1 dash black pepper
1 dash cayenne pepper
1 dash paprika
6 (4 ounce) fillets cod fillets

Steps:

  • Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.5 g, Cholesterol 46.1 mg, Fat 6.6 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 1.8 g, Sodium 597 mg, Sugar 2.4 g

SPANISH COD WITH CHORIZO AND FENNEL



Spanish Cod with Chorizo and Fennel image

Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 10

1 fennel bulb, halved and thinly sliced (1 1/2 cups), fronds reserved
5 ounces Spanish chorizo, cut into 1/4-inch slices (1 cup)
4 skinless cod fillets (each 4 ounces)
Kosher salt and freshly ground pepper
3 ounces cherry tomatoes, halved, or quartered if large (1/2 cup)
2 cloves garlic, thinly sliced (4 teaspoons)
2 tablespoons unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
1 small orange
Extra-virgin olive oil and toasted sliced baguette, for serving

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment in half; unfold and place one-quarter of fennel and chorizo along each crease. Season both sides of fish with salt and pepper; place one fillet on each package. Top with tomatoes, garlic, butter, and wine. Remove zest from orange with a vegetable peeler; thinly slice into strips to yield 1 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets.
  • Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts.

BAKED COD SPANISH STYLE



Baked Cod Spanish Style image

Make and share this Baked Cod Spanish Style recipe from Food.com.

Provided by Dienia B.

Categories     Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs cod
salt
pepper
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
1 1/2 cups tomatoes, cooked
1/4 cup black olives, sliced
1 tablespoon flour
watercress (optional)

Steps:

  • Cut cod into 1/2 inch strips (the whole fish fillet is ok ).
  • Sprinkle with salt and pepper.
  • Place on an olive oil coated baking sheet.
  • Sprinkle with onion and bell pepper.
  • Pour tomatoes and black olives around cod.
  • Bake in hot oven 375 degrees Fahrenheit until fish is just tender, about 30 minutes.
  • Remove fish to serving platter.
  • Mix flour with a little water and pour over the sauce.
  • Pour over fish; garnish with watercress if desired.

Nutrition Facts : Calories 261.6, Fat 6, SaturatedFat 0.9, Cholesterol 97.5, Sodium 189.6, Carbohydrate 8.6, Fiber 2.1, Sugar 3.7, Protein 41.8

SPANISH POACHED COD



Spanish Poached Cod image

I make this on cold days when I'm craving something Mediterranean and/or Spanish inspired! Super simple to make, and a great way to pack some veggies into dinner! The recipe calls for a lot of paprika, but I think my paprika is quite old, so if yours is fresher or more pungent, just use as much as you'd like to get good robust flavor! I love this with cod, but I've done it with other fish, and with chicken, too. You can also poach eggs this way (though I'd reduce the recipe by half and use a smaller skillet)--in any case, it's very versatile.

Provided by velorutionista

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 bell pepper, thinly sliced
1 medium yellow onion, thinly sliced vertically
2 tablespoons smoked spanish paprika
2 medium tomatoes, diced (or 1/2 cup salsa or tinned tomatoes)
1 head cauliflower, broken into florets (romanesco is my favorite in this dish, and so pretty)
1 cup dry wine (red or white, doesn't matter)
salt
1 lb cod fish fillet, cut into 4 pieces

Steps:

  • Heat olive oil in large (10-12") skillet (with lid, you'll need that later) over medium heat. When hot, add peppers and onions and saute, stirring frequently, till softened, about 7 minutes.
  • Sprinkle onions and peppers with paprika and saute another minute, then add tomatoes and cauliflower florets. Cook, stirring frequently, for a few minutes, till tomatoes mush up. Add wine and stir till well combined. Taste and season with salt to taste.
  • Bring mixture to a healthy simmer, then nestle cod fillets into sauce (push cauliflower out of the way as needed, sauce should come about halfway up sides of the fillets). Cover and cook till fish flakes easily with a fork (15-20 minutes is a good estimate, but really it depends on how thick your fillets are).
  • When fish is cooked, remove fillets from pan carefully (so they don't break) and set aside--keep warm.
  • Turn heat up to medium high and reduce sauce and vegetables to a thick salsa-ish consistency.
  • Plate fish and spoon sauce over the top. Excellent served with brown saffron rice.

Nutrition Facts : Calories 443.1, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.9, Sodium 127.7, Carbohydrate 23.5, Fiber 5.8, Sugar 9, Protein 24.9

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