Bacalao A La Riojana (codfish With Garlic And Tomato Sauce)
Bacalao a la Riojana is a traditional dish from the Castilian-Leonese cuisine, featuring codfish cooked in a flavorful garlic and tomato sauce. This dish is a perfect combination of rich flavors and simple ingredients, making it a popular choice for a hearty and satisfying meal.
Ingredients
- 1 lb (450g) salted codfish
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup (60ml) olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped parsley for garnish
Instructions
- Soak the salted codfish in water for 24 hours, changing the water several times to remove the salt.
- Once desalted, drain the codfish and cut it into serving-sized pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened.
- Add the diced tomatoes, paprika, and dried thyme to the skillet. Cook for 5 minutes, stirring occasionally.
- Gently place the codfish pieces into the skillet, spooning the tomato mixture over the fish. Cover and simmer for 20-25 minutes, or until the fish is cooked through.
- Season with salt and pepper to taste, and garnish with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Cutting board Sharp knife Wooden spoon
Tools
Cooking pot Measuring cup and spoons
Serving suggestions
Serve the Bacalao a la Riojana with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
For a richer flavor, you can add a splash of white wine to the tomato sauce while cooking the codfish.
Cost
$15