Bacalao Guisado

Flaky chunks of cod simmered in a thick, fragrant red sauce. The potatoes are tender, infused with the smoky aroma of paprika and confit garlic.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 797
• Protein: 103 g
• Carbs: 38 g
• Fat: 20 g

Ingredients

• 600 g Salted cod ( desalinated and cut into large cubes )
• 600 g Potato ( peeled and cut into chunks )
• 1 piece Yellow onion ( sliced )
• 1 piece Red bell pepper ( in strips )
• 3 piece Garlic ( minced )
• 3 piece Round tomato ( crushed )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 100 ml Dry white wine
• 2 piece Bay leaf
• 0.5 piece Flat-leaf parsley optional ( chopped )
• 500 ml Fish stock ( hot )

Instructions

1. Preparing the cod

   After desalinating the cod for 24 to 48 hours, changing the water regularly, pat it dry. The flesh should be supple. Cut it into large 4 cm cubes.

2. Starting the sofrito

   In a sauté pan, heat the olive oil. Sweat the sliced onion and pepper strips. When the onions are translucent and the peppers tender, add the minced garlic.

3. Sauce base

   Stir in the crushed tomatoes and smoky paprika. Let it reduce over medium heat until the sauce thickens and the oil starts to rise to the surface.

4. Liquid and potatoes

   Add the potato chunks. Deglaze with white wine, let the alcohol evaporate, then cover with fish stock. Add the bay leaf.

5. Final simmer

   When the potatoes are almost cooked (a knife tip enters without resistance), place the cod pieces on top. Cover and poach for 10 minutes. The sauce should coat the back of a spoon.

Chef's tips

• Do not salt the dish until the end of cooking: even desalinated cod still provides plenty of salt.
• For a creamier sauce, crush one or two cooked potatoes against the side of the pan and stir back in.

Storage

Keeps for 2 days in the fridge. Reheat over very low heat to avoid toughening the fish.