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Baked Cod with Garlic (Bacalao Al Ajo Arriero) Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Cod Recipe - Spanish recipe how to bake cod with onion, potatoes, sweet red peppers, cloves garlic, tomatoes, parsley, and olive oil.
Ingredients:
- 1 pound flaked Cod
- 1 onion, chopped
- 4 potatoes, peeled and in thin slices
- 2 sweet red peppers, in strips
- 4 cloves garlic, chopped
- 3 tomatoes, peeled and chopped
- Olive oil 1 tablespoon chopped parsley
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Serves/Makes: 4
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How to cook Baked Cod with Garlic (Bacalao Al Ajo Arriero):
- Stir fry the onion 2 minutes, add the potatoes and stir fry 10 minutes more, stir often.
- In a separate pan, stir fry the peppers for 5 minutes, add the tomatoes and fry 3 minutes more.
- Add this mixture to the potatoes and simmer for 10 minutes.
- Stir fry the garlic 3 minutes, add the cod and fry 5 minutes more.
- Put the cod fish into an earthenware dish and spoon the vegetable mixture on top.
- Bake 10 minutes in the oven at 400°F (200°C).
- Sprinkle with parsley and serve.
Notes:
This recipe for Baked Cod with Garlic serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Bacalao Al Ajo Arriero - A recipe which remains unchanged from times when mules were used in Spain to carry seafood from the coasts. Prepared with lots of garlic and tomatoes, this dish was served up in the ancient equivalent of truck stops.
You can use the same method for vegetables like cauliflower.
Main Ingredient: Pacific Cod
Preparation Method: Baked
Cuisine: Spanish
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
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