Bacalao a la Riojana with crispy garlic

4
45 minutes

Ingredients

  • 4 cod fillets, approx. 160g each
  • 10 garlic cloves, peeled and finely sliced
  • 1kg beef tomato
  • 2 green peppers
  • 2 red peppers
  • olive oil
  • sea salt
  • 1 bunch of cress, to garnish
  • 8 pickled green chillies, to garnish

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
  • 1kg beef tomato
  • 2 green peppers
  • 2 red peppers
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
  • olive oil
  • 10 garlic cloves, peeled and finely sliced
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
  • 4 cod fillets, approx. 160g each
  • sea salt
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
  • 1 bunch of cress, to garnish
  • 8 pickled green chillies, to garnish