Bacalao con cebollas y patatas (Imprimir)
Filetes de bacalao tiernos sobre cebollas caramelizadas y patatas doradas, perfeccionados con vino blanco y hierbas mediterráneas.
# Ingredientes:
→ Fish
01 -
600 g cod fillets (fresh or previously salted and desalted)
02 -
Salt and black pepper, to taste
03 -
Juice of ½ lemon
→ Vegetables
04 -
500 g potatoes, peeled and sliced into ½ cm rounds
05 -
2 large onions, thinly sliced
06 -
3 garlic cloves, minced
07 -
1 red bell pepper, sliced (optional)
→ Liquids and Oils
08 -
80 ml extra virgin olive oil
09 -
100 ml dry white wine
10 -
100 ml fish or vegetable stock
→ Herbs and Garnish
11 -
1 tsp sweet paprika
12 -
1 bay leaf
13 -
Chopped fresh parsley, for garnish
# Instrucciones:
01 -
Preheat the oven to 190°C (375°F). In a large oven-safe dish, layer the potato slices evenly. Season lightly with salt.
02 -
In a skillet, heat half the olive oil. Sauté the onions, garlic, and bell pepper (if using) over medium heat until soft and lightly golden, about 10 minutes.
03 -
Spread the onion mixture evenly over the potatoes. Sprinkle with paprika and add the bay leaf. Pour the wine and stock over the dish. Cover tightly with foil and bake for 25 minutes.
04 -
Season the cod fillets with salt, pepper, and lemon juice. Place them on top of the vegetables. Drizzle with remaining olive oil. Return to the oven uncovered and bake for 15 more minutes, or until the fish is opaque and flakes easily with a fork.
05 -
Garnish with fresh parsley before serving.
# Notas:
01 -
You can use hake or haddock instead of cod.
02 -
To enhance flavor, marinate the cod briefly with lemon juice and garlic beforehand.
03 -
Serve with crusty bread or a light green salad.