Basque Style Cod Recipe

Picture this: a cozy evening, a glass of wine in hand, and the irresistible aroma of my Basque-style cod simmering on the stove—a dish that’s equal parts comfort and elegance.

Experience the deliciousness of Basque cuisine when you prepare my Basque Style Cod. The dish features fresh cod fillets that absorb the flavor of smoked paprika so well, you’d think the spice was invented with cod in mind.

Meanwhile, a medley of red and green bell peppers, onions, and garlic makes the whole thing taste even better. Crushed tomatoes and a splash of dry white wine make it an absolutely balanced and very nutrient-dense meal round out the preparation.

A sprinkle of parsley and a squeeze of lemon at the finish makes it irresistible.

Basque Style Cod Recipe Ingredients

• Cod fillets: Rich in lean protein, low in fat, heart-healthy.
• Olive oil: Source of healthy monounsaturated fats, boosts heart health.
• Red bell pepper: High in vitamin C, adds sweetness and color.
• Garlic: Rich in antioxidants, enhances flavor, supports immunity.
• Smoked paprika: Adds a warm, smoky flavor, rich in antioxidants.
• White wine: Adds depth to sauces, subtle acidity.
• Parsley: Freshens dishes, rich in vitamins A, C, K.

Basque Style Cod Recipe Ingredient Quantities

• 4 fresh cod fillets (about 6 oz each)
• 3 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14 oz) of crushed tomatoes
• 1 teaspoon smoked paprika
• 1/2 cup dry white wine
• 1/2 cup fish or chicken stock
• Salt and freshly ground black pepper, to taste
• Handful of fresh parsley, chopped
• Lemon wedges, for serving

How to Make this Basque Style Cod Recipe

1. Add salt and freshly ground black pepper to the cod fillets on both sides; then set them aside.

2. In a large skillet, over medium heat, warm 2 tablespoons of olive oil. Add the onion, sliced, and cook until softened, about 5 minutes.

3. Combine the bell peppers, both red and green, in the skillet and sauté for 5 minutes longer until they start to get soft.

4. Add the minced garlic and smoked paprika, cooking for an additional minute, until they give off a scent that says, “New Mexico!”

5. Add the crushed tomatoes, white wine, and either fish or chicken stock. Mix everything together, and allow it to simmer. It should go for 10-15 minutes, undisturbed. This is your time to step away from the pot for a second, and let the sauce do its thing.

6. * Put a separate, non-stick skillet over medium-high heat.
* Add the leftover tablespoon of olive oil.

7. Put the cod fillets in the hot skillet and cook them about 3–4 minutes per side, until they are just cooked through and flake easily with a fork.

8. Once finished cooking, move the cod fillets to the skillet containing the sauce. Let the sauce encompass the fillets for about 2 minutes before serving.

9. Add the chopped parsley as garnish, then give everything a quick stir to incorporate the fresh herbs.

10. Serve the cod, Basque-style, quite hot, with lemon wedges on the side. Enjoy it with crusty bread or over rice.

Basque Style Cod Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cups
5. Large skillet
6. Non-stick skillet
7. Wooden spoon or spatula
8. Tongs or fish spatula
9. Plate (for setting aside the prepared fillets)
10. Serving spoons or ladle

FAQ

• Q:Is it permissible to use cod that has been frozen in place of cod that is fresh? A: Cod that has been frozen can be used, but it is important to thaw it completely and dry it well before cooking. Excess moisture can be a problem.
• Q:What can I substitute for white wine in cooking? A: You can use an equal amount of chicken or fish stock, or even water if you want to avoid alcohol in your cooking.
• Q:Is there an alternative to smoked paprika?
  A: If you don’t have smoked paprika, you can substitute regular paprika, adding a tiny bit of cayenne pepper for the heat, or a dash of liquid smoke for the smoky flavor. Both will work and may actually work better for some people!
• Q:Is it possible to make this dish ahead of time?
  A: This sauce can be prepped well in advance and kept in the refrigerator. It holds its flavor beautifully over time and can be reheated easily on the stovetop. Just make sure to cook the cod fillets fresh before serving.
• Q:What side dishes pair well with Basque Style Cod?
  A: Crusty bread, steamed rice, or roasted potatoes are excellent choices to accompany this dish and soak up its flavorful sauce.
• Q:How do I know when the cod is fully cooked?
  When a fork is used to test cod, the easy flakiness indicates that it is done. With cod, doneness and quality are linked to opacity. If opacity is not achieved, then even if cod looks pretty coming out of the pan, it is undercooked and may not be safe to eat.
• Q:What’s the best way to store leftovers?
  A: Keep any remaining cod and sauce in an airtight container in the fridge for no more than 2 days. When it comes time to eat your leftovers, revive them in a saucepan or microwave.

Basque Style Cod Recipe Substitutions and Variations

Haddock or halibut fillets have a similar texture and flavor and could be used to replace cod in a recipe.
Olive oil: Substitutes for cooking include avocado oil and grapeseed oil.
Red bell pepper: Substitute with yellow or orange bell peppers for a slightly different flavor and color.
Substitute with broth—vegetable or chicken—if avoiding alcohol.
Fish or chicken stock: If you’re looking for a low-light substitute that packs in vegetables, opt for stock made from fish or chicken. If you need a really light, vegetarian option, use vegetable stock.

Pro Tips

1. Marinate for Extra Flavor Before cooking, consider marinating the cod fillets in a mixture of olive oil, lemon juice, and a little garlic for 30 minutes to enhance the flavor. Just be sure to pat them dry before seasoning and cooking.

2. Roast the Vegetables For a deeper flavor, you can roast the bell peppers and onions in the oven with olive oil, salt, and pepper until caramelized, then add them to the sauce. This will bring a nice depth and sweetness to the dish.

3. Deglaze with White Wine After sautéing the garlic and paprika, deglaze the pan with the white wine before adding the crushed tomatoes and stock. This will help lift any flavorful bits from the bottom of the pan into the sauce.

4. Use Fresh Tomatoes If you have access to high-quality fresh tomatoes, consider using them in place of canned ones. Blanch and peel the tomatoes, then crush them by hand for a fresh and vibrant sauce.

5. Finish with Compound Butter Just before serving, dot the dish with a little compound butter flavored with herbs and lemon zest. This will enrich the sauce and give it a luxurious finish.