Bacalao con tomate: An Easy and Delicius Weeknight Dinner in 40 minutes!
Bacalao con Tomate is a traditional Spanish dish that beautifully combines the flavors of the sea and the earth. The star of the dish is cod, a fish known for its flaky texture and mild flavor. The cod is cooked until it’s just right - not too raw, not too rubbery. The homemade tomato sauce, made from fresh, ripe tomatoes simmered with garlic, onions, and herbs, adds a tangy, savory dimension to the dish. Here's a recipe for it:
Ingredients
- 4 Cod fillets (fresh or desalted)
- 1 Medium onion, diced
- 3 Cloves garlic, minced
- 1 Green bell pepper, diced (optional)
- 1 Can crushed tomatoes (14.5-ounce)
- ¼ tsp Ground cumin
- 1 tsp Sugar (optional)
- Olive Oil
- Salt and freshly ground black pepper
- Flour for dredging (optional)
Instructions
- Desalt the cod if using dried salt cod. Submerge the cod in a large bowl of cold water in the refrigerator for 24-48 hours, changing the water every 12 hours.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- If using the green bell pepper, add it to the pan and cook for an additional 2-3 minutes, until softened.
- Add the crushed tomatoes, cumin, and sugar (if using) to the pan. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- While the sauce is simmering, dredge the cod fillets in flour (optional) for a thicker texture. Heat additional olive oil in a separate skillet over medium heat. Sear the cod fillets for 2-3 minutes per side, until golden brown and cooked through.
- Add the cooked cod fillets to the tomato sauce. Spoon the sauce over the cod and simmer for an additional 5 minutes, or until heated through.
- Serve immediately with your favorite sides, such as rice, potatoes, or crusty bread.
Notes
Here are some tips:
- You can use fresh tomatoes instead of canned tomatoes. Peel, seed, and dice the tomatoes before adding them to the pan.
- If you don't have cod, you can substitute another white fish, such as halibut or haddock.
- Add a pinch of red pepper flakes to the sauce for a touch of spice.