Riojan Cod

Bacalao a la Riojana: Cod with Vegetable Sauce

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 2

I present to you a delicious and comforting recipe that combines the refined taste of fish with the rich flavors of vegetables. Bacalao a la Riojana is a dish that will take you on a culinary journey, offering you not just a meal, but a story. This recipe is not only tasty but also a healthy choice, packed with nutrients, perfect for a special lunch or dinner.

Ingredients:

For the cod fillet:
- 2 pieces of cod fillet (approximately 200 g each)
- Olive oil for frying
- 1 egg
- 2 tablespoons of flour

For the salsa riojana:
- ½ red bell pepper, peeled and diced
- ½ green bell pepper, peeled and diced
- 1 small onion, finely chopped
- 2 peeled and seedless tomatoes, diced
- 1 clove of garlic, peeled and thinly sliced
- Salt and pepper to taste
- 20 ml red wine (optional)

Steps for a perfect result:

1. Preparing the fish:
Start by draining the cod fillets of excess water. Use kitchen towels to gently pat them dry, ensuring they are dry. This step is essential for achieving a crispy crust during frying.

2. Seasoning:
Sprinkle salt and pepper on both sides of the cod fillets. This will enhance the flavors of the fish.

3. Coating the fish:
Beat the egg in a small bowl. In another bowl, place the flour. Take each cod fillet, first dip it in the flour, then in the beaten egg, ensuring it is evenly coated. This process will help form a delicious crust.

4. Frying the fish:
In a skillet, add enough olive oil to cover the bottom. Heat the oil over medium heat. When hot, add the cod fillets and fry for about 3-4 minutes on each side, or until golden and crispy. After frying, transfer the fish to a plate lined with paper towels to absorb excess oil.

5. Preparing the salsa:
In the same skillet, add 3 tablespoons of olive oil and sauté the onion over medium heat until it becomes translucent. Then, add the sliced garlic and let it sauté for a minute, being careful not to burn it.

6. Adding the vegetables:
Incorporate the bell peppers and tomatoes into the skillet. Add salt and pepper to taste. Let the sauce simmer over medium heat for about 15 minutes, stirring occasionally. Finally, when the oil starts to rise to the surface, add the red wine (if you choose to use it) and let the sauce simmer for another 10 minutes on low heat, allowing the flavors to meld.

7. Serving:
Place the cod fillets on plates and pour the vegetable salsa over them. This dish is delicious served alongside a portion of rice or boiled potatoes. A fresh green salad perfectly complements the meal.

Helpful tips:
- If you can't find cod fillets, you can use other types of white fish, such as trout or tilapia.
- You can also add green or black olives to the salsa for a more intense flavor.
- If you prefer a spicy version, add a bit of chili pepper to the salsa.

Nutritional benefits:
Cod is an excellent source of protein, low in fat and rich in omega-3 fatty acids, essential for heart health. The vegetables in the salsa provide an important supply of vitamins and antioxidants, making this dish a healthy choice.

Frequently asked questions:
- Can I use frozen fish? Yes, make sure to let it thaw completely and pat it dry before cooking.
- What red wine should I choose? Choose a dry wine that is not too sweet but adds a note of complexity to the sauce.
- Can I prepare the salsa in advance? Yes, the salsa can be prepared a few hours in advance and stored in the refrigerator.

This Bacalao a la Riojana recipe is a true feast of flavors, perfect for impressing guests or treating yourself after a long day. Regardless of the occasion, you will notice how each bite brings you joy and satisfaction. Enjoy your meal!