This dish will always be present as one of the traditional fish recipes in Spain. It is a staple on the menus of all houses and restaurants, where the protagonists are two authentic kings of its gastronomy: bacalao and choricero peppers. This Spanish dish will amaze you with its unique flavor!
Preparation time: 50 min
- 4 Bacalao filets
- 2 red onions
- 5 garlic cloves
- 5 choricero peppers or 1.5 tablespoons choricero pepper paste
- Olive oil 50ml brandy or cognac
- Salt to taste
- Bay leaf
- Julienne the onions and caramelize them in a pan in their own juices. When they begin to be poached, add the brandy/cognac.
- When the onions are caramelized, add the garlic and choricero peppers and leave it over a low heat for 8-10 minutes, stirring well so that it does not stick to the pan.
- Crush with the blender adding water depending on how liquid you want the sauce and return to the previously used pan with a bay leaf and salt to taste. (if you want the sauce finer, you can pass it through a sieve)
- In a frying pan with a good amount of olive oil, add the garlic cloves. Once the garlic is sautéed, put the Bacalao on the skin side and confit for two minutes on each side. Remove and set aside
- Place the cod filets over the sauce in the same pan, skin side up, and heat over a very low heat for 10-12 minutes until done.
- Serve on a plate over some sauce/ Pour more sauce on top of the filets and garnish with a bay leaf.