Cod in Tomato & Black Olive Sauce Recipe

Servings: 6


  • 2 300g Bacalao fillet, desalted (see Method)
  • 75ml olive oil (6 tbsp)
  • 3 cloves garlic, thinly sliced
  • 1 1/2 jars fritada (tomato and pepper sauce)
  • 20g black olive
  • 5ml oregano with flowers (1 tsp)
  • handful flat-leaf parsley, leaves only, medium chop
  • peel 1/4 lemon, finely grated


  1. Desalting the fish:  24 hours before - rinse the cod well then put to soak in plenty of water; refrigerate overnight, changing the water once
  2. Rinse the cod and drain well; skin the fillets and cut into 6 – 8 pieces, checking for bones
  3. In a large deep frying pan over a high heat, and working in batches, fry the cod in the olive oil quickly until lightly brown (approx. 1 - 1 ½ minutes per side) then remove from the pan
  4. Reduce heat to medium low and fry the garlic slices until very lightly browned - this only takes a brief moment - then carefully add fritada (it can spatter)
  5. Stir in black olive paté and oregano, simmer gently for 10 minutes; stir in the parsley and lemon peel
  6. Place the cod pieces - and any juices/oil from frying - in the sauce and reduce heat to very low and gently cook for 5 minutes; remove from heat, cover and leave for 5 minutes
  7. Garnish with lemon wedges and bottles of Fino

NB: For a richer, slightly picanté sauce:

  • Before preparing and cooking the fish, de-stem, seed and finely chop a dried guindilla, combine with the fritada in a small sauce pan, heat gently and simmer for 10 minutes then remove from heat


Olive oil


Tomato sauce


Fresh parsley


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