📝 About This Recipe
Transport your senses to the Iberian coast with this classic Bacalao al Horno, a dish that celebrates the transformation of salt-cured cod into a tender, flaky delicacy. This recipe layers succulent cod loins over a bed of olive oil-confit potatoes and sweet caramelized onions, finished with a vibrant crust of garlic and parsley. It is a masterclass in Mediterranean simplicity, where high-quality olive oil and patient preparation create a rich, soulful meal that defines Spanish comfort food.
🥗 Ingredients
The Star Ingredient
- 800 grams Salt Cod (Bacalao) (thick-cut loins, desalted for 48 hours)
The Vegetable Base
- 4 medium Yukon Gold Potatoes (peeled and sliced into 1/4 inch rounds)
- 2 large White Onions (thinly sliced into half-moons)
- 1 Red Bell Pepper (sliced into long strips)
- 1 cup Extra Virgin Olive Oil (use a high-quality Spanish oil)
- 2 pieces Bay Leaves
Aromatics and Topping
- 6 pieces Garlic Cloves (4 thinly sliced, 2 minced)
- 1/4 cup Panko Breadcrumbs (for a light crunch)
- 1/2 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Spanish Smoked Paprika (Pimentón de la Vera) (sweet/dulce variety)
- 1/4 cup Dry White Wine (such as Albariño or Verdejo)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (to taste, be careful as cod remains slightly salty)
👨🍳 Instructions
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1
Ensure your salt cod has been properly desalted by soaking it in cold water for 24-48 hours in the refrigerator, changing the water every 8 hours. Pat the fish completely dry with paper towels before starting.
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2
Preheat your oven to 375°F (190°C). Select a heavy-bottomed baking dish or a traditional clay cazuela that can accommodate the fish in a single layer.
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3
In a large skillet, heat 3/4 cup of the olive oil over medium heat. Add the sliced potatoes and cook gently for 8-10 minutes. You aren't browning them, but rather 'confitting' them until they are tender when pierced with a fork.
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4
Use a slotted spoon to remove the potatoes and layer them at the bottom of your baking dish. Sprinkle lightly with black pepper.
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5
In the same oil, add the sliced onions and red bell peppers. Sauté over medium-low heat until soft and translucent, about 10 minutes. Add the bay leaves and the 4 sliced garlic cloves halfway through.
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6
Deglaze the skillet with the white wine, scraping up any bits from the bottom. Let the alcohol cook off for 2 minutes.
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7
Pour the onion and pepper mixture, along with the flavorful oil, over the potatoes in the baking dish. Spread it out evenly.
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8
Place the desalted cod loins on top of the vegetable bed, skin-side down. If the loins are very thick, score the skin slightly to prevent curling.
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9
In a small bowl, mix the remaining 1/4 cup of olive oil, the minced garlic, chopped parsley, panko breadcrumbs, and smoked paprika to create a paste-like topping.
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10
Spoon the garlic-parsley mixture over each cod loin, pressing down gently so it adheres to the fish.
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11
Place the dish in the center of the oven and bake for 15-20 minutes. The fish is done when it flakes easily and the internal temperature reaches 145°F (63°C).
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12
For a golden finish, turn on the broiler for the last 2 minutes of cooking until the breadcrumb topping is crisp and toasted.
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13
Remove from the oven and let the dish rest for 5 minutes. This allows the juices to redistribute and the flavors to settle.
💡 Chef's Tips
Always taste a tiny piece of the cod after soaking to ensure it isn't too salty; if it is, soak for another 4 hours. Don't skimp on the olive oil—it acts as the poaching liquid for the vegetables and creates a silky sauce. If you cannot find salt cod, you can use fresh cod, but reduce the soaking time to zero and season the fish generously with salt. Avoid overcooking the cod; it should be opaque and moist, not rubbery and dry. Using a clay pot (cazuela) retains heat beautifully and provides a more authentic rustic presentation.
🍽️ Serving Suggestions
Serve with a glass of chilled Spanish Albariño or a crisp Rosado. Accompany with crusty sourdough bread to soak up the garlic-infused olive oil. A side of blanched green beans or a simple tomato salad provides a fresh contrast to the rich fish. Finish the meal with a light lemon sorbet to cleanse the palate. For an extra touch of luxury, add a few saffron threads to the wine before deglazing the pan.