Spain's BEST-KEPT Fish Recipe | Bacalao a la Andaluza

Ingrédients

• 1/4 cup extra virgin olive oil (60 ml)
• 3 onions
• 4 cloves garlic
• 1 tbsp sherry vinegar (15 ml)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 2 tsp dried oregano (2 grams)
• 1 cup dry white wine (240 ml)
• 3 cod fillets (7 oz / 200 grams each)
• 2 bay leaves
• handful chopped parsley
• sea salt & black pepper

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   While the oil is heating, thinly slice the onions in julienne style (watch video to see the technique), thinly slice the cloves of garlic

3. 3

   Add the sliced onion and garlic into the hot fry pan, mix together, then mix every 1 to 2 minutes so everything evenly sautes

4. 4

   In the meantime, add the cod fillets over some paper towels and pat completely dry, then season with sea salt & black pepper and cut each fillet into 4 evenly sized pieces, for a total of 12 pices of cod

5. 5

   After cooking the garlic and onions for 10 to 15 minutes and they're lightly browned, add in the sherry vinegar, paprika, oregano and season with sea salt & black pepper, mix together, then add in the white wine and bay leaves, mix and then simmer

6. 6

   After 3 to 4 minutes and the alcohol has been cooked off in the wine, add the pieces of cod, all in a single layer and evenly spaced out, then gently flip each piece that way all the fish is absorbing all the flavors in the pan, then place a lid on the pan and lower to a low-medium heat

7. 7

   Once the pieces of cod are cooked through, about 4 minutes, remove from the heat, serve directly our of the pan sprinkled with fresh parsley, enjoy!