The Mediterranean Dish · by Mark Beahm★ 5.0 (10)
Tomato and Pepper Poached Cod (Bacalao a la Riojana)
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 37%
CARBS 47G43% OF CAL
8G FIBER17G OTHER22G TOTAL SUGAR
FAT 20G40% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cod fillets gently poached in a rustic tomato and pepper sauce with smoked paprika. Tender and flavorful, it's a classic Spanish preparation good for weeknight dinner.
mainspanishfish🍳 skilletdairy freegluten freelow lactose
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil
- 1 onion, (thinly sliced)
- 3 cloves garlic, (minced)
- 1 (14-ounce) can or jar roasted piquillo or red peppers, (drained and thinly sliced)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 1/2 pounds cod fillet, (cut into four portions)
- 1 tablespoon minced flat-leaf parsley
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 37%
CARBS 47G43% OF CAL
8G FIBER17G OTHER22G TOTAL SUGAR
FAT 20G40% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1342mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 743mg
- Calcium
- 48mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1342MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.