Spanish Bacalao con Tomate
Tender salt cod poached in a bright tomato sauce with garlic and olive oil—a Spanish classic that feels fancy but takes 25 minutes. Serve with crusty bread to soak up every drop.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
- 1 lb salt cod (bacalao), skin-on
- 1 can (14 oz) canned whole tomatoes
- 4 cloves garlic cloves, sliced thin
- ¼ cup olive oil
- ½ cup white wine (or water)
- 1 leaf bay leaf
Instructions
- 1
Soak salt cod in cold water for 12–24 hours, changing water 3–4 times to desalt. Pat dry before cooking.
- 2
Heat olive oil in a medium skillet over medium. Add sliced garlic and cook until golden and fragrant, about 60 seconds.
- 3
Crush tomatoes by hand, add to the skillet with white wine and bay leaf. Simmer for 5 minutes until slightly thickened.
- 4
Lay salt cod skin-side down in the sauce. Reduce heat to low and cover; cook 12–15 minutes until fish flakes easily.
- 5
Taste sauce and adjust salt and pepper. Remove bay leaf before serving.
Tools you’ll need
- medium skillet (10–12 inches)
- wooden spoon
- lid or foil for cover
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