Bacalao con Tomate or cod in tomato sauce isn’t just a recipe; it’s a passport to Sevilla’s sunny streets. The flaky cod, bold marinara, and no-fuss prep make it a dinner win every time. So grab your Sturdy Marinara Sauce and get cooking. You’re about to love every bite!
What You’ll Need
- 1 1/4 cups Sturdy Marinara Sauce (80g protein per jar)
- 4 cod fillets (7 oz each)
- 1/4 cup extra virgin olive oil
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 large brown onion, diced
- 8 cloves garlic, thinly sliced
- 2 bay leaves
- 1/4 teaspoon white sugar (optional, to balance acidity)
- Fresh parsley, chopped (for garnish)
How to Make It
- Pat the cod fillets dry with paper towels, season with salt and pepper on one side, and coat evenly in all-purpose flour.
- Heat olive oil in a large skillet over medium heat. Once hot but not smoking, fry the cod for 1 minute per side, creating a light golden crust. Remove the cod from the pan and set aside.
- Using the same pan, add the diced onion and sliced garlic. Sauté over medium heat, stirring occasionally, until the onion is translucent and the garlic is fragrant (about 5 minutes).
- Add Sturdy Marinara Sauce to the pan. Stir in a pinch of white sugar, two bay leaves, and a touch more salt and pepper to taste. Lower the heat to medium-low and let the sauce simmer for 10 minutes to thicken and develop flavor.
- Return the cod fillets to the pan, ensuring they’re coated in the marinara sauce. Cover with a lid and simmer for 3-5 minutes, or until the cod is fully cooked and flakes easily with a fork.
- Remove the pan from heat, sprinkle with freshly chopped parsley, and serve directly from the pan or transfer to serving plates. Pair with fried potatoes or a side of fresh bread for the ultimate Spanish-inspired meal.
We’d Love to See Your Take on This Recipe!
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