Cod with Tomato

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Canarian Recipes: Bacalao con Tomate

This dish stands out for its simplicity and flavor: the salty touch of the cod is combined with the sweetness and acidity of the tomato, creating a homemade, comforting recipe that is very typical throughout the Canary Islands as well as Spain.

Ingredients 

4 servings

  • 4 fillets of desalted cod
  • 500g of crushed tomatoes (fresh or canned)
  • 1 onion
  • 2 cloves of garlic
  • 1 green pepper (optional)
  • flour (for light coating)
  • extra virgin olive oil
  • salt (carefully)
  • sugar (a pinch, optional for acidity)

With Capers & Anchovies

  • 4 Anchovy Fillets
  • 50 g Capers
  • Lemon Zest

Method

  1. Dry the fillets well and lightly coat them in flour.
  2. Fry them in hot oil (just sear them, don’t cook them completely).
  3. Set aside.
  4. Sauté the chopped onion, garlic, and bell pepper in olive oil.
  5. Add the crushed tomatoes and chopped anchovies, capers if using.
  6. Cook over medium heat for 15–20 minutes.
  7. Add a pinch of sugar if it’s too acidic.
  8. Add the cod to the sauce.
  9. Cook over low heat for about 10 more minute.
  10. Dress with lemon zest and fresh herbs to serve.

Tips

If using salted cod, soak it in cold water for 24–48 hours (changing the water occasionally).
You can add bay leaf or paprika for extra flavor.
Serve with green beans, bread or potatoes.