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Spanish · Dinner

Bacalao con Tomate

Non-vegEasy

Diet: Non-veg · High-protein

Bacalao con Tomate is a Spanish dish. Buy fully desalted cod; ordinary salt cod needs prolonged refrigerated soaking first.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Spanish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bacalao con Tomate. The photograph includes chips not included in this recipe.
The photograph includes chips not included in this recipe. Representative photograph of Bacalao con Tomate. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Sauce

Fish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Sauce · About 15 min

  1. Fry onion, pepper and garlic from 40 ml olive oil, 150 g onion, chopped, 15 g garlic, sliced, 600 g crushed tomatoes, 150 g bell pepper, sliced, ½ tsp salt in its oil 8 minutes. Add tomatoes and salt; simmer 15 minutes.

Fish · About 5 min

  1. Nestle 700 g fully desalted salt cod fillets into sauce and cover.

Finish · About 10 min

  1. Simmer gently 8–10 minutes until fish reaches 63°C / 145°F. Taste before adding more salt.

    Check: Look for this result: fish reaches 63°C / 145°F.

Tips

  • Buy fully desalted cod; ordinary salt cod needs prolonged refrigerated soaking first.
  • Judge Bacalao con Tomate by the texture and doneness signs in its steps. Your pan and heat affect how long Bacalao con Tomate takes to cook.

Substitutions

  • Use fresh cod and season the sauce to taste.

Storage

  • Get perishable Bacalao con Tomate into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bacalao con Tomate within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bacalao con Tomate to 74°C / 165°F, stirring or turning it for even heating. When Bacalao con Tomate is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Bacalao con Tomate includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Bacalao con Tomate becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Bacalao con Tomate one day ahead. For Bacalao con Tomate, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bacalao con Tomate on the day of serving.

FAQ

What matters most when making Bacalao con Tomate?

Buy fully desalted cod; ordinary salt cod needs prolonged refrigerated soaking first.

What can I substitute in Bacalao con Tomate?

Use fresh cod and season the sauce to taste.

Can I prepare Bacalao con Tomate ahead?

Prepare the measured ingredients for Bacalao con Tomate one day ahead. For Bacalao con Tomate, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Bacalao con Tomate on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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