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Bacalao Encebollado
Bacalao encebollado is another Spanish classic recipe: fish in a savory and fresh onion and pepper sauce.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 2 people
Calories per serving 481 kcal
Ingredients
- 12,5 oz salt cod (350 g), fresh or frozen
- 1 large onion sliced
- 1 medium garlic clove chopped
- 4 canned piquillo peppers sliced
- ½ tsp paprika powder
- 3 tbsp fresh parsley chopped
- 2 tbsp white wine vinegar
- 2 bay leaves
- 1 sprig fresh rosemary
- olive oil
- pepper
- salt
Instructions
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Put the salt cod in a high baking dish (or another large container) and add cold tap water until the fish is fully submerged. Let the cod soak in the water for at least 8 hours in the fridge to get rid of the salt. Refresh the water twice.
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Discard the water and pat the fish dry with kitchen paper. Cut it into 2 even pieces. Add the garlic, bay leaves, some olive oil and fresh rosemary to a non-stick pan.
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Gently fry the garlic for 3 minutes over medium heat until fragrant. Then add the sliced onion.
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Stir and add a little glass on water. Cover the pan. Cook the onion for about 7 minutes until almost soft. Then add the sliced piquillo peppers and half of the vinegar.
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Season with smoked paprika and a pinch of pepper and salt.
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Stir in the freshly chopped parsley.
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Push the onion and pepper mixture to the side and add the salt cod steaks skin side down. Cover with the onion and turn the heat to medium-low.
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Cook the cod and onion for another 20 to 25 minutes. The cod will release water while cooking, that’s normal. In the end check the seasoning and add extra pepper, salt, vinegar or smoked paprika to taste if necessary.
