Bacalao con Salsa de Pimientos del Piquillo – Cod in Red Pepper Sauce
A traditional Bacalao (Cod) fish dish from Andalucia
This is one of our favourite meals at home or in the Nerja restaurants. If, like us, you appreciate a good piece of fish then, this one is for you. It won’t break the bank, and, if you are self-catering, it is easy to make for yourself. Piquillo Peppers can be bought in jars, already peeled or tins and are ubiquitous.
Ingredients:
- 4 pieces of cod (any white fish would do. I used Bacalao pieces from Mercadona Supermarket)
- 1 cup Piquillo peppers, roasted and peeled
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 cup of tomato juice
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 egg
- Breadcrumbs
Method
Using three bowls, 1 for beaten egg, 1 for breadcrumbs and 1 for flour.
After drying the fish on a kitchen towel, coat the fish in flour, dip in the beaten egg and then coat in breadcrumbs. Leave to dry for 15 minutes.
Dice the onion and garlic and add to the frying pan with the olive oil and cook for 20 minutes or until soft. Add 4 piquillo peppers (these can be bought in jars) and cook for 5 minutes. Add tomato paste and smoked paprika. Add tomato juice and simmer for 5 minutes.
Add the mixture to a container and blitz until you have a smooth, red sauce. Add the sauce back into the pan and add the white wine.
Meanwhile; add your breaded cod to the Cosori Air Fryer and cook for 15 minutes, turning once. After 15 minutes, check that the fish is done to your satisfaction. If you want it darker and crispier, add another few minutes to the frying time.
Heat up the sauce and coat the bottom of a plate, add your cooked fish and garnish in whatever way you like. Job done.
This is my way of doing it but there are many variations. Try it for yourself.
If you are visiting Spain, you might want to remember this fish dish, it really is something special and inexpensive.
