Cantabrian Style Salted Cod (Bacalao a la Cántabra)
Bacalao a la Cántabra, or Cantabrian Style Salted Cod, is a traditional dish from the Cantabria region of Spain. This recipe features salted cod cooked with onions, peppers, and tomatoes, creating a flavorful and hearty dish that is perfect for a cozy meal.
Ingredients
- 500g salted cod, soaked overnight
- 2 onions, thinly sliced
- 2 red bell peppers, sliced
- 4 tomatoes, diced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Boil the soaked salted cod in water for 10 minutes, then drain and flake the fish.
- In a large pan, heat the olive oil over medium heat. Add the onions and cook until softened.
- Add the red bell peppers and cook for 5 minutes.
- Stir in the tomatoes, garlic, and paprika. Cook for another 10 minutes.
- Add the flaked salted cod to the pan and cook for an additional 10-15 minutes, stirring gently to combine all the ingredients.
- Season with salt and pepper to taste.
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
- 20g
- Fat
- 15g
Supplies
Large pan Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Bacalao a la Cántabra with crusty bread and a side salad for a complete meal.
Tips & tricks
Soaking the salted cod overnight is essential to remove excess salt and rehydrate the fish before cooking.
Cost
$15