Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Bacalao a la Riojana
This super simple fish dish is really flavorful and easy to make thanks to its long simmered sauce. You can add chilies or other pops of flavor to it as well and the prep on it is basically none. Pair this with a good crusty bread or spiced rice and vegetables to make it a full meal.
Bacalao a la Riojana
AuthorMabCategoryDifficultyBeginner
Yields2 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins
Ingredients
2tbspolive oil
1medium onion, thinly sliced
200gred pepper, thinly sliced
2 cloves garlic, minced
400gcrushed tomatoes
1tspsmoked paprika
salt, pepper, parsley, chili flake
Directions
1
In a large skillet heat the olive oil until shimmering then add in the onions and red peppers. Cook for 8-10 minutes until the onions start to color.
2
Add the garlic and cook until fragrant, about 60 seconds then add in the crushed tomatoes, paprika, salt, and pepper. Cook the tomatoes for about 15 minutes until the sauce starts to thicken.
3
To the sauce add the fish portion, and cook for about 5-6 minutes then flip once and cook on the second side for another 5-7 minutes until the fish has been poached all the way through (it will look opaque). Serve with hot with chili flake, parsley, or other herbs on top.
Ingredients
Ingredients
2tbspolive oil
1medium onion, thinly sliced
200gred pepper, thinly sliced
2 cloves garlic, minced
400gcrushed tomatoes
1tspsmoked paprika
salt, pepper, parsley, chili flake
Directions
Directions
1
In a large skillet heat the olive oil until shimmering then add in the onions and red peppers. Cook for 8-10 minutes until the onions start to color.
2
Add the garlic and cook until fragrant, about 60 seconds then add in the crushed tomatoes, paprika, salt, and pepper. Cook the tomatoes for about 15 minutes until the sauce starts to thicken.
3
To the sauce add the fish portion, and cook for about 5-6 minutes then flip once and cook on the second side for another 5-7 minutes until the fish has been poached all the way through (it will look opaque). Serve with hot with chili flake, parsley, or other herbs on top.
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