Tomato and Pepper Poached Cod (Bacalao a la Riojana)

Step 1

Cook the onions and peppers. Heat the olive oil in a large skillet. Add the onion and cook, stirring occasionally, until softened and just turning golden on the edges, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sliced piquillo peppers and cook, stirring occasionally, for 5 minutes.

Step 2

Make the tomato sauce. Add the tomatoes, paprika, salt, pepper, and bay leaf. Reduce the heat to low and simmer for 15 minutes until the sauce has thickened slightly.

Step 3

Poach the cod. Nestle the fish into the tomato sauce skin side up. Cook for 5 to 6 minutes, then flip and continue simmering until the fish is opaque throughout and flakes easily, 5 to 6 minutes.

Step 4

Garnish and serve. Serve portions of cod with a generous spoonful of the tomato and pepper sauce. Garnish with parsley.