Bacalao a la Riojana with crispy garlic

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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





  • Blender


Preheat the oven to 220°C/gas mark 7
Place the tomatoes and peppers on a large baking tray and roast for 15 minutes, then leave to cool slightly
Once cool enough to handle, rub off the skins with a kitchen cloth. Transfer to a blender and blitz until smooth
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
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
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
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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