Ingredients

• 1/3 cup extra virgin olive oil (80 ml)
• 14 oz cod fillet (400 grams)
• 1/4 cup all-purpose flour (30 grams)
• pinch sea salt
• dash black pepper
• 2 tbsp extra virgin olive oil (30 ml)
• 1 small onion
• 4 cloves garlic
• 1 tomato
• 4 jarred roasted red bell peppers
• 1 tsp sweet smoked Spanish paprika (2.30 grams)
• pinch sea salt
• dash black pepper
• fresh parsley

Directions

• Roughly chop the onion, garlic, tomato and jarred roasted red bell peppers
• Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
• After a couple of minutes, add in the onion and garlic, mix with the olive oil, after 3 minutes add in the tomatoes, continue to mix, after another 3 minutes and the tomatoes are soft, add in the roasted red bell peppers, the sweet smoked Spanish paprika and season with sea salt & black pepper, mix together and cook for 30 seconds, then remove from the heat and set aside
• Once the mixture has slightly cooled off, transfer it into a tall cylinder, using a hand held blender, blend together until you form a creamy sauce
• Heat the same fry pan with a low heat and add in the sauce and simmer
• Meanwhile, heat another fry pan with a medium heat and add in 1/3 cup extra virgin olive oil
• Pat the cod dry with paper towels, cut it into 2 evenly sized fillets and season with sea salt & black pepper, add the flour into a shallow bowl and coat the cod fillets in the flour
• Add the cod fillets into the pan with the hot olive oil, cook between 3 to 4 minutes per side or until fully cooked through and golden, then remove the cod fillets from the pan and set aside
• Transfer the simmering pepper sauce into plates, add the cod fillets over the sauce and garnish with fresh parsley, enjoy!

Notes

• 7-29-25 1/2 Recipe
• No Changes
• Bacalao a la Vizcaina, which is fried cod in olive oil served with a roasted pepper sauce.
• This dish originates from the Basque country in the north of Spain. But let me tell you, it´s a dish that is served all over Spain and almost always found at every bar or restaurant menu. It´s typically served next to some golden fried potatoes and a crunchy baguette.
• TIPS & TRICKS
• to Make this Recipe: The cod I used I bought frozen and thawed out. But you can also use fresh cod, as well as any other type of firm white fish. Either way. make sure to pat the fish dry with paper towels, this way it can absorb all the flavors.

Photos