Spanish Bacalao in Tomato Garlic Sauce

👨‍🍳 Method

For the Fried Fish

1. 1
   Soak the fish in water 24 hours, changing the water 3 times. Drain, dry and cut into pieces.

   BowlColander
2. 2
   Heat part of the olive oil in a large pan over medium-high heat.

   StoveFrying pan
3. 3
   Fry the fish 2–3 minutes per side, until the fish is golden.

   StoveFrying pan
4. 4
   Transfer to paper towels to absorb the excess oil.

   Paper towels

For the Tomato sauce

1. 5
   Heat the rest of the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 6
   Add the onion and fry, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns fast and turns bitter. Add it only once the onion has softened, over medium heat, and add the next ingredient as soon as it smells.
4. 8
   Add the paprika and hot paprika and stir about a minute, until fragrant.

   Stove
5. 9
   Add the paprika and hot paprika and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 10
   Add the potatoes and water to cover to the sauce and cook another 20 minutes.

   Stove
2. 11
   Place the cod pieces in the sauce. Cover and cook over medium-low heat 10 minutes, until the fish flakes easily.

   StoveLid

   💡Don't overcook: overcooked fish dries out and falls apart in the sauce.
3. 12
   Turn off the heat and sprinkle the parsley over the top.