Bacalao a la Riojana with crispy garlic

José Pizarro's bacalao, or cod, recipe is inspired by the Rioja region of Spain, capturing the sunshine with a vibrant tomato and pepper sauce to complement the delicate, flaky fish.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Blender

Method

1
Preheat the oven to 220°C/gas mark 7
2
Place the tomatoes and peppers on a large baking tray and roast for 15 minutes, then leave to cool slightly
3
Once cool enough to handle, rub off the skins with a kitchen cloth. Transfer to a blender and blitz until smooth
4
Add 2cm depth of olive oil to a saucepan and heat to 160°C. Add the sliced garlic and fry until golden brown and crispy. Remove with a slotted spoon and drain any excess oil
5
Season the cod fillets with salt. Heat a non-stick frying pan over a medium heat, and fry the fillets skin-side down until crisp
6
Carefully turn the fillets over, add the tomato and pepper sauce to the pan and continue to cook until the cod is cooked through and flakes easily
7
Serve in deep bowls with the sauce poured over, a drizzle of olive oil, a few cress shoots and pickled chilli peppers, if liked. Serve the crispy garlic on the side to be sprinkled on at the table

With a focus on simple, authentic Spanish cuisine, chef José Pizarro has been at the forefront of bringing true tapas to London.

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