Tomato and Pepper Poached Cod (Bacalao a la Riojana)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
218 kcal
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Course
Main Course, Dinner
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Cuisine
Spanish
Tomato and Pepper Poached Cod (Bacalao a la Riojana)
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Bacalao a la Riojana, or Tomato and Piquillo Pepper Poached Cod, is a rustic Spanish dish of tender cod fillets cooked gently in a rich tomato and piquillo pepper sauce infused with smoked paprika.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14-ounce) can or jar roasted piquillo or red peppers, drained and thinly sliced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 1/2 pounds cod fillet, cut into four portions
- 1 tablespoon minced flat-leaf parsley
Instructions
- Cook the onions and peppers. Heat the olive oil in a large skillet. Add the onion and cook, stirring occasionally, until softened and just turning golden on the edges, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sliced piquillo peppers and cook, stirring occasionally, for 5 minutes.
- Make the tomato sauce. Add the tomatoes, paprika, salt, pepper, and bay leaf. Reduce the heat to low and simmer for 15 minutes until the sauce has thickened slightly.
- Poach the cod. Nestle the fish into the tomato sauce skin side up. Cook for 5 to 6 minutes, then flip and continue simmering until the fish is opaque throughout and flakes easily, 5 to 6 minutes.
- Garnish and serve. Serve portions of cod with a generous spoonful of the tomato and pepper sauce. Garnish with parsley.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and
- smoked paprika
- used in this recipe.
- Piquillo peppers are sold in jars of various sizes. Look for volume measurements on the jar for the most reliable quantity. You’ll want about 1 1/2 cups drained piquillo peppers or about 14-ounces of jarred peppers for this recipe, but don’t stress if your jar is only 12 ounces or up to 16. The recipe will still work with a few ounces more or less.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and smoked paprika used in this recipe.
- Piquillo peppers are sold in jars of various sizes. Look for volume measurements on the jar for the most reliable quantity. You’ll want about 1 1/2 cups drained piquillo peppers or about 14-ounces of jarred peppers for this recipe, but don’t stress if your jar is only 12 ounces or up to 16. The recipe will still work with a few ounces more or less.
Nutrition Information
Show Details
Calories
218kcal
(11%)
Carbohydrates
3.8g
(1%)
Protein
30.9g
(62%)
Fat
8.3g
(13%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
5.3g
Cholesterol
73.1mg
(24%)
Sodium
679.5mg
(28%)
Potassium
771.7mg
(22%)
Fiber
0.8g
(3%)
Sugar
1.3g
(3%)
Vitamin A
403.4IU
(8%)
Vitamin C
5.9mg
(7%)
Calcium
41.5mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 3.8g | 1% |
| Protein | 30.9g | 62% |
| Fat | 8.3g | 13% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.3g | 27% |
| Cholesterol | 73.1mg | 24% |
| Sodium | 679.5mg | 28% |
| Potassium | 771.7mg | 16% |
| Fiber | 0.8g | 3% |
| Sugar | 1.3g | 3% |
| Vitamin A | 403.4IU | 8% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 41.5mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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