Bacalao a la Riojana

Instructions

1. Step 1

   Pat the cod portions dry and season them with the ground black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 600.0 gr salt cod

   Cookware: cutting board

2. Step 2

   Spread the flour in a shallow dish and coat the cod lightly, shaking off the excess.

   Ingredients used: 30.0 gr Wheat Flour

   Cookware: Shallow Dish

3. Step 3

   Heat 2 tbsp (30 ml) of the olive oil in a large skillet over medium heat. Sear the cod for about 2 minutes per side, then transfer it to a plate.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large skillet, plate

4. Step 4

   Add the remaining 2 tbsp (30 ml) olive oil and the onion to the skillet. Cook over medium heat until the onion is soft and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 250.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and paprika. Stir over low heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 3.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

6. Step 6

   Pour in the white wine, raise to medium heat, and simmer until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the crushed tomato and bay leaves. Simmer over low heat until the sauce thickens slightly.

   Timer: 12 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 520 gr Canned Crushed Tomato

   Cookware: large skillet, wooden spoon

8. Step 8

   Fold the roasted red pepper strips into the sauce and simmer over low heat.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 gr Red Bell Pepper

   Cookware: large skillet, wooden spoon

9. Step 9

   Nestle the seared cod into the sauce. Cook gently over low heat until the fish flakes easily and reaches 63°C at its thickest point.

   Timer: 7 min (fixed)

   Cookware: instant-read thermometer, large skillet

10. Step 10

    Discard the bay leaves, scatter the parsley over the dish, and serve hot.

    Ingredients used: 10.0 gr Parsley

    Cookware: large skillet