This Spanish Vinegar & Garlic Cod is truly one of the most flavorful cod dishes that hail from Spain. We´re talking a huge punch of flavors, super easy to make and all done in under 30 minutes.
This dish hails from the region of Murcia in Southeastern Spain, where it´s known as Bacalao al Ajo Cabañil. Typically served as a main course, next to some classic Spanish potatoes and a salad.
To make this recipe, I used frozen cod that I thawed out. But you can also use fresh cod or any type of firm white fish. Either way, make sure to pat the fish fillets completely dry with paper towels to remove any excess water.
TIPS & TRICKS to Make this Recipe: The cod fillets I used where 1 inch (2.50 cm) thick. So 3 minutes per side is ideal. If your fillets are thinner, go 2 minutes per side and if they´re thicker 4 minutes per side. The white wine vinegar is not over-powering in this dish, but if the vinegar you´re using is stronger in flavor, cut the amount in half.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Vinegar & Garlic Cod
Spanish Vinegar & Garlic Cod | Bacalao al Ajo Cabañil
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 4 cod fillets (1 inch / 2.50 cm thick) 7 oz / 200 grams each
- 1/2 cup all purpose flour 60 grams
- 6 cloves garlic
- 1/4 cup white wine vinegar 60 ml
- 2 tbsp finely chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
Instructions
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Roughly chop 6 cloves of garlic, add into a mortar (you can also use a food processor) and pinch in a little sea salt, using a pestle pound down until you form a paste, then add 1/4 cup white wine vinegar and a kiss of freshly cracked black pepper, mix together and set aside
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Heat a large non-stick fry pan with a medium to medium-high heat and add in 1/4 cup extra virgin olive oil
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Pat dry the cod fillets with paper towels, then season with sea salt & black pepper
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Add 1/2 cup all-purpose flur into a shallow bowl, coat the cod fillets, making sure they´re evenly coated all around
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Once the oil is hot, add the cod fillets into the pan, skin side up and all in a single layer, cook for about 3 minutes per side, then remove from the pan and transfer over a wire rack, drain whatever olive oil is left in the pan
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Heat the same pan with a low heat, add in the vinegar & garlic sauce, mix continuously, after 2 minutes add in the cod fillets back into the pan, all in a single layer, heat the cod fillets for 30 seconds per side, so the sauce can incorporate into the fish, remove from the heat and sprinkle with finely chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used in this Recipe
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Helen
09 . Sep . 2022Absolutely delicious, loads of flavour with very few ingredients! Thank you once again 🙏🏼
Spain on a Fork
So happy to hear that! Much love 🙂
10 . Sep . 2022Janis
What would you recommend to serve with the cod? Looking forward to making this!
04 . Apr . 2022Spain on a Fork
As stated on the blog post, some roasted potatoes and a salad 🙂 Much love!
04 . Apr . 2022Lee Kaplan
Albert, this sounds wonderful! I’m going to try it with the same thickness of super firm tofu (only Trader Joe’s has SUPER firm).
04 . Apr . 2022Spain on a Fork
That sounds fantastic!!! Much love 🙂
04 . Apr . 2022Ramya
cant wait to make this soon for me can i use mushrooms i never had spanish vinegar garlic cod before perfect for my after office meals love your recipes as always brightens up my day everyday after work
04 . Apr . 2022Spain on a Fork
Mushrooms are a great sub in for the cod Ramya! Much love 🙂
04 . Apr . 2022