Bacalao a la Marinera (Fisherman's Cod)
Total time: 30 minutes
This is a Spanish dish that would, traditionally, be made with dried, salted cod. I used fresh. In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed. You can substitute any white fish: tilapia, snapper, mahi mahi; adjust cooking times slightly, according to thickness.
- 12oz (360gr) cod filets or other white fish, fresh or frozen and thawed
- 1oz (30gr) slivered or chopped almonds
- 1/2 onion
- 2 cloves garlic
- 1 tbs olive oil
- 1 3/4 cup (15oz, 450gr) chopped tomatoes, drained
- 1/3 cup (3oz, 90ml) white wine
- 2 bay (laurel) leaves
- 2 tbs dry bread crumbs
- Finely chop the onion and garlic.
- Heat oil in a medium skillet over medium heat. Add onion, garlic and sauté until tender.
- Drain tomatoes, reserving juice for another use. Roughly chop the tomatoes.
- Add tomatoes to pan along with white wine and bay leaves.
- Bring to a simmer and let cook, uncovered, 5 minutes or until thickened.
- Remove bay leaves and stir in bread crumbs.
- Place fish in baking dish just large enough to hold it in one layer.
- Spoon the sauce over, sprinkle with almonds and cover either with a lid or foil.
- Bake at 400F (200C) for about 15 minutes, or until fish is done.
- Uncover for the last 5 minutes of baking time. Fish flakes easily when done. (If you have pieces more than 1" (2.5cm) thick it may take 20 minutes.)
- Remove fish from dish, place on a small platter and serve.