Words & Brush Recipe Corner: Classic Spanish Paprika Fish
Albert Bevia, Spain on a Fork! March 6, 2024
This Spanish Paprika Fish, known as Bacalao al Pimentón, is what classic Spanish food is all about. We’re talking a ton of great textures & flavors, super easy to make and done in about 30 minutes. Serve this dish next to a crunchy baguette and a bottle of red Rioja wine for an incredible meal.
Bacalao al Pimentón
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 2 cod fillets 7 oz / 200 grams each
- 1 egg
- 5 tbsp all-purpose flour
- 1 small onion finely chopped
- 3 cloves garlic roughly chopped
- 1/2 cup white wine 120 ml
- 1 1/4 tsp sweet smoked Spanish paprika 3 grams
- 1/2 tsp dried thyme .50 grams
- 1 cup fish broth 240 ml
- 2 potatoes
- 3 whole cloves of garlic
- 2 bay leaves
- sea salt & black pepper
- handful chopped fresh parsley
Instructions
Cut the potatoes (peeled) into half moon shapes that are 1 cm thick (a little over a 1/4 inch), add the cut potatoes into a stock pot, fill with water, just enough to barely cover the potatoes, then add in 3 whole cloves of garlic (skins removed), season generously with sea salt and 2 bay leaves, heat with a high heat
In the meantime, heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
While the oil is heating, crack 1 large egg into a bowl, season with sea salt & black pepper and whisk together, add 4 tbsp flour (30 grams) into a separate bowl, then add the cod fillets over some paper towels and pat dry, season with sea salt & black pepper, coat each fillet, first in the flour and then into the egg wash, add to the hot fry pan, fry the fillets for 2 minutes per side or until lightly golden fried, no need to fully cook through at this stage, then remove and set aside
Using the same pan with the same heat, add in 1 small onion finely chopped and 3 cloves garlic roughly chopped, mix continuously, after 2 to 3 minutes and the onion is translucent, add in 1 tbsp (8 grams) all purpose flour, mix continuously, after 2 minutes add in 1/2 cup (120 ml) white wine, a generous teaspoon (3 grams) of sweet smoked Spanish paprika, 1/2 tsp (.50 grams) dried thyme and season with sea salt & black pepper, mix together and then simmer
Once the alcohol has cooked off in the wine, about 3 minutes, add in 1 cup (240 ml) fish broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add the cod fillets back into the pan, simmer for 5 minutes or until the fish is fully cooked through
After about 20 minutes, the potatoes should be perfectly cooked through, you can always pierce them with a toothpick to ensure they are done, remove them from the stock pot and transfer into serving dishes, reserve some of the cooking water just in case your paprika sauce dries up or is too thick
Top off the potatoes with the cod fillets and then the paprika sauce, sprinkle with chopped fresh parsley, serve at once, enjoy!
For more instructions watch the video
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