Entree: Spain – La Rioja – Bacalao a la Riojana (Salted cod stewed in a Rioja tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 24 hrs

Total 24 hrs 30 min

Ingredients

- 1 lb (454 g) salt cod (bacalao), desalted by soaking
- Water for soaking
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 red bell pepper, cut into strips
- 2 medium potatoes, peeled and cut into 1/2-inch (1.3 cm) slices
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 bay leaf
- 1/4 cup (40 g) pitted green olives, halved
- Fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Desalt the cod: rinse and soak the salt cod in a large bowl of cold water in the refrigerator for 24–36 hours, changing the water 3–4 times. After soaking, drain, remove skin and bones if any, and cut into serving-size pieces.
2. Meanwhile, parboil the potato slices in salted water until just tender, about 6–8 minutes. Drain and set aside.
3. In a wide sauté pan or cazuela, heat the olive oil over medium heat. Add the sliced onion and cook until soft and starting to color, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Add the red pepper strips and continue to cook until the pepper softens, about 5 minutes. Stir in the smoked paprika and cook briefly to bloom the spice, about 30 seconds.
5. Pour in the crushed tomatoes and white wine, add the bay leaf, and bring to a gentle simmer. Cook 8–10 minutes to meld flavors and reduce slightly.
6. Add the parboiled potato slices into the tomato-pepper sauce, nestle the cod pieces on top, and scatter the olives around. Cover and simmer gently until the cod flakes easily and the potatoes are fully cooked, about 8–10 minutes. Avoid over-stirring to keep cod intact.
7. Taste the sauce and add salt only if needed (remember the cod may still be slightly salty). Season with freshly ground black pepper.
8. Remove the bay leaf, transfer to a serving dish, and garnish with chopped parsley. Serve hot with crusty bread or boiled rice.