Tag: cod

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.

Canarian Recipes: Garbanzos con Bacalao

Chickpeas with cod is one of the most representative dishes of traditional Canariancuisine. Its origins are closely linked to Holy Week, a time when, due to religious tradition, the consumption of meat is avoided.

Ingredients 

4 servings

• 400 g of chickpeas (soaked the night before)
• 300 g of desalted cod (in pieces)
• 1 bunch of fresh spinach
• 1 onion
• 2 cloves of garlic
• 1 bay leaf
• 1 teaspoon of sweet paprika
• 1 ripe tomato (or 200 g of crushed tomato)
• 2 boiled eggs (optional, but very typical)
• Extra virgin olive oil
• Salt and pepper

Method

1. Drain the chickpeas and cook them in water with bay leaf for 1–2 hours (or in a pressure cooker for about 30 minutes).

2. In a saucepan, sauté the chopped onion and garlic. Add the crushed tomato and cook for a few minutes. Stir in the paprika (remove from heat momentarily to prevent burning).

3. Add the cooked chickpeas along with some of their broth. Incorporate the cod pieces and cook for 5–10 minutes.

4. Add the spinach and cook until wilted.

5. Adjust seasoning with salt (be cautious, as cod is already salty). Serve topped with chopped boiled eggs.

Canarian Recipes: Bacalao al pil-pil

Cod al pil-pil is a traditional dish originally from the Basque Country made with cod, olive oil, garlic and chilli. It is famous because the sauce is formed by emulsifying the natural gelatin of the cod with the oil, without adding flour or cream.

For 4 people

• 4 cod fillets 
• 200–250 ml olive oil
• 3–4 garlic cloves
• 1 dried chili pepper
• Salt

Instructions

1. Slice the garlic.
2. Heat the oil over medium heat and sauté the garlic and chili pepper until golden brown.
3. Remove the garlic and chili pepper and set aside.
4. Place the cod in the same oil, skin-side up.
5. Cook over low heat for about 4–5 minutes.
6. Remove the cod and let the oil cool slightly.
7. Swirl the pan or use a strainer to emulsify the oil with the cod juices until the sauce thickens.
8. Return the cod to the pan.
9. Add the garlic and chili pepper on top.

Tip:
The oil shouldn’t be too hot, or the sauce won’t emulsify.