Entree: Spain – Madrid & Castile – Bacalao a la Madrileña (Madrid-style salt cod braised with tomatoes, peppers, onions and potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 10 hrs

Total 10 hrs 30 min

Ingredients

- 1 lb (454 g) salted cod (bacalao), desalted by soaking in cold water 24 hours with several changes, drained and flaked
- 1 lb (454 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1/2-inch (1 cm) slices
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 large red bell pepper, seeded and sliced, about 6 oz (170 g)
- 3 garlic cloves, minced, about 15 g
- 1 cup (240 ml) crushed tomatoes or canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1 tsp (2 g) smoked paprika (pimentón)
- 1/2 tsp (2.5 g) sweet paprika (optional)
- Salt and freshly ground black pepper to taste (use sparingly because cod retains salt)
- 2 tbsp (8 g) chopped fresh parsley
- 2 hard-boiled eggs, quartered (optional, for serving)

Instructions

1. If your cod is not yet desalted, place it in cold water and soak in the refrigerator 24 hours, changing the water 2–3 times; drain and flake into large pieces. Meanwhile, place sliced potatoes in salted boiling water and cook until just tender, about 8–10 minutes; drain and set aside.
2. In a wide skillet or shallow casserole, heat olive oil over medium heat. Add sliced onion and red pepper and sauté until very soft, about 8–10 minutes. Add minced garlic and cook 1 minute. Stir in crushed tomatoes, smoked paprika, and white wine; simmer 5 minutes to reduce slightly.
3. Add flaked cod and par-cooked potato slices to the skillet. Pour in fish stock (or water), lower heat, and simmer gently for 8–10 minutes so flavors marry and cod finishes cooking. Taste and adjust seasoning carefully for salt and pepper. Sprinkle with chopped parsley and, if using, arrange hard-boiled egg quarters on top before serving warm.