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Cod Fish with Tomato Sauce Recipe - Bacalao con Tomate

User Rating 4.5 Star Rating (2 Reviews)


Bacalao con Tomate
Jesjimher/Flickr/CC BY-SA 2.0
If you like fish, this easy dish is sure to become one of your favorites! In fact, in Northern Spain, it is very popular during the Christmas season. The salty flavor of the cod, combines well with the sweeter flavor of tomato sauce, garlic and roasted red pepper. Serve with home-fried potatoes and you'll be cleaning your plate. Be sure to allow 24 to 48 hours to soak the cod, in advance of cooking.

Prep Time: 12 minutes

Cook Time: 20 minutes

Soaking Time: 24 hours

Total Time: 24 hours, 32 minutes

Yield: 6-8 Servings


  • 2 lbs. (1 kg) dried salt cod (preferably boneless)
  • 1 large yellow or white onion
  • 3 cloves garlic, chopped
  • 3/4 cup (177 ml) (approximately) Spanish olive oil for frying
  • 1 - 28 oz (828 ml) can crushed tomato
  • unbleached white flour - enough to coat fish
  • 1 bay leaf
  • 1 - 12 oz (354 ml) jar or can of roasted red peppers, sliced


The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If bacalao is not soaked, it will be so salty that it will not be edible!

Remove the fish from the water. Pat it dry with paper towels. Cut into 3-inch squares and set aside. Pour about a 1/4 cup of olive oil into a large, open frying pan on medium heat. Put flour onto a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.

Add the rest of the olive oil to the same frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomatoes and bay leaf. Simmer for about 10 minutes, stirring often.

Add the cod fish back into the frying pan and reduce heat. Add the sliced, roasted red peppers and let simmer for about 5 minutes.

Serve with fried potatoes.

User Reviews

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 4 out of 5
A dish filled with tradition, Member Meliora

My mother-in-law in Mexico makes this Spanish dish every Christmas in large batches. Her family recipe has chopped green olives. It is traditional to serve every year and no one looks it over (even the kids love it)! It is a family favorite. I feel lucky to have been shown how to make this by someone who had the recipe passed down through generations.

28 out of 30 people found this helpful.

See all 2 reviews

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