Print Options:

Bacalao a la Riojana

Yields2 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients
 2 tbsp olive oil
 1 medium onion, thinly sliced
 200 g red pepper, thinly sliced
 2 cloves garlic, minced
 400 g crushed tomatoes
 1 tsp smoked 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.

Nutrition Facts

2 servings

Serving size