Cod in Tomato & Black Olive Sauce Recipe



Cod in Tomato & Black Olive Sauce Recipe

Serves 4 as a main course, or half the recipe works as a tapa for 6. If preparing as a main, serve with a bomba saffron rice or with olive oil rough mash. If preparing as a tapa serve with toasted country bread.


2300g Bacalao fillet, desalted (see Method)
75mlolive oil (6 tbsp)
3 clovesgarlic, thinly sliced
1 1/2 jarsfritada (tomato and pepper sauce)
20gblack olive
5mloregano with flowers (1 tsp)
handfulflat-leaf parsley, leaves only, medium chop
peel1/4 lemon, finely grated


  1. Desalting the fish:  24 hours before - rinse the cod well then put to soak in plenty of water; refrigerate overnight, changing the water once
  2. Rinse the cod and drain well; skin the fillets and cut into 6 – 8 pieces, checking for bones
  3. In a large deep frying pan over a high heat, and working in batches, fry the cod in the olive oil quickly until lightly brown (approx. 1 - 1 ½ minutes per side) then remove from the pan
  4. Reduce heat to medium low and fry the garlic slices until very lightly browned - this only takes a brief moment - then carefully add fritada (it can spatter)
  5. Stir in black olive paté and oregano, simmer gently for 10 minutes; stir in the parsley and lemon peel
  6. Place the cod pieces - and any juices/oil from frying - in the sauce and reduce heat to very low and gently cook for 5 minutes; remove from heat, cover and leave for 5 minutes
  7. Garnish with lemon wedges and bottles of Fino

NB: For a richer, slightly picanté sauce:

  • Before preparing and cooking the fish, de-stem, seed and finely chop a dried guindilla, combine with the fritada in a small sauce pan, heat gently and simmer for 10 minutes then remove from heat

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