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.

Bacalao A La Riojana (codfish With Garlic And Tomato Sauce)

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

  1. Soak the salted codfish in water for 24 hours, changing the water several times to remove the salt.
  2. Once desalted, drain the codfish and cut it into serving-sized pieces.
  3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened.
  4. Add the diced tomatoes, paprika, and dried thyme to the skillet. Cook for 5 minutes, stirring occasionally.
  5. 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.
  6. 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