Albert, I made this dish today. As I was grating the tomato, my wife commented that she didn't think she was going to like this bacalao dish. My mother in law didn't say a word but every once in a while she took a peek. As I'm making the sauce in the pan, my wife repeated her comment and said she would make angel hair pasta with butter, garlic, olive oil and fresh parsley from our garden for her and her mother, just in case. When I finished the dish, I served them first and before I served myself, they were both exclaiming how good it turned out, how the bacalao was cooked just perfect, and saying this would be a good dish for when we have company. I got two thumbs up from both of them and I'm passing them on to you! My wife ended up taking a picture of my plate (since hers was half finished) and made copies for her and my mother in law who is visiting from Wisconsin. I bought the Golden Saffron and pine nuts specifically for this dish and the Sweet Paprika from Spain I already had. Bottom line: "You're the man", thanks.
I added this one to my repertoire. This was so easy and absolutely filled with flavor. "Best cod dish you've ever had" is an understatement. My wife simply said, "I think we should add this to our permanent file." The grated tomato was interesting - easy and better than canned sauce. Just an outstanding choice for a quick but elegant meal. I did also serve fresh green beans that I sautéed in olive oil in which I had caramelized some diced onion - perfect complement.
Thank you for showing such a simple, healthy and delicious dish that serves two people! We are just two and I see too many recipes for families. Thank you again Albert.
We made this today and it was sooo delicious. We used tomato sauce but in the summer when there are fresh ripe tomatoes at the farmers market I will try your grated tomato way. Thanks again for another fab recipe
*this looks like an excellent recipe! I'm a Chef, I have never heard of it before and I live in Barcelona!* haha I would love to try this! espero que tengas una buena semana! Saludos!
I need to try this. I love anything with sweet peas and those pine nuts sound amazing in the dish. At first I thought yhe peas where capers. In Puerto Rico we have a dish with cod cooked the same way with a sauce made from tomato sauce, capers, onions, wine, bay leaves, cilantro and chili.
We just finished eating dinner (cena) here in Andalusia. We made your recipe of bacalao en el estilo de Baeza, and it was excellent. I made your recipe for gazpacho Andalucia previously, and it too was delicious.
I have been making a lot of your recipes lately. They are easy to make with uncomplicated ingredients and always delicious. So glad I found your channel. So is my husband.😁
I just assumed that all of the Bacalao dishes in Spain used dried salted cod. I’d see it in so many shops. I kind of stay away from fresh cod as a few years ago I bought almost a kilo (2 pounds) and invited the normal 6 guest for dinner. Made wonderful parmesan crusted baked cod and butter lemon fried cod. The last fillet I noticed something and saw 2 worms coming out of the fillet and freaked out. Strange coincidence that no one RSVP’ed that evening. Been using commercially frozen cod since. Never seen dried cod in USA. And no longer cook fish for get together‘s. Except seafood paella.
From Spain, cod is one of those foods that is better preserved, in this case salted, than fresh, the same as with tuna, I prefer tuna preserved in olive oil than fresh. Today salted cod in Spain is a gourmet product, especially the salted one on board the fishing vessel that acquires a wonderful golden tone due to oxidation. Desalting cod requires technique, because if it is very salty it is inedible but if it is completely without salt it is tasteless, it is better that it be a little salty. The flavor and texture of desalted cod is not like fresh cod, it is another world. In popular Spanish gastronomy there are many recipes that only turn out really well if desalted cod is used. Years ago salted cod was a popular food, today it is an expensive product,
One of my habits is to use as little dredging flour as possible. I would begin with a heaping teaspoon of flour and spread it out on a plate in a thin layer, adding more if necessary only a tiny bit at a time. Last year when everybody suddenly took up baking it was tough to even get flour, and so I was glad I conserved my supply.
Oh, I found you on WordPress -- and I'm glad I did! My family is from Portugal and I grew up eating this. It is delicious and watching your video brought back so many memories. ❤️ Thank you. 🥂
Your recipes are so simple yet delicious. I have tried at least 5 of your dishes so far. Now I am excited to try this one! Thank you for sharing all these amazing recipes! ❤️❤️
Another super delicious cod fish recipe from you. Just cooked this for dinner. Super tasty. Thanks to your excellent step by step descriptions easy to make. Thank you so much
Everything from Andaluzia is fantastic! What a gorgeous dish you created Albert, and I know it tasted out of this world. Thanksfully we can get thick cod filets like that here.....so that's gonna be made soon! Take care!
I'm always excited to learn more amazing recipes from you, that's one of the reasons why I look forward to Mondays. This was one of the most beautiful ways to use cod. Thank you for sharing this and congratulations on another wonderful upload. My best wishes always 😊
I made this last night and my husband just loved this! It was so flavorful, Iliked it too! I'm not sure where those boxes are that tell you about how to order the saffron, but for now I have saffron I brought back from Greece, so that's what I use! Thank you, I'm a big fan!
I can't wait to try this fish recipe. I am just now getting my shrimp to the point I like them and don't get stressed out. Check pan with a few drops of water. See if it's hot. Add olive oil. Season shrimp with salt and paprika. Cook with your method. I add pickled jalapeno slices and carrots right before I add minced garlic, beer and lime. Raise the heat till it simmers. Let it cook a minute. Flip shrimp in beer. Cook another minute. Serve on warm flour tortilla.
If I ever eat red meat again I will add blended red wine. Stuff is good. But I don't like white wine so I use mexican beer that I like to drink. Corona is pretty good with lime. I do like doing the deglaze with white wine and lemon but it's so expensive and a waste for me. I end up using the white wine till it's old.
I do like chicken but my diet is leaning more and more vegetarian. I eat eggs, seafood a little dairy. Next time I crave chicken I am going to not buy it from the awesome bbq joint down the street. I am going to get up the nuts to ask the butcher to butterfly a breast for me.
I do like chicken but my diet is leaning more and more vegetarian. I eat eggs, seafood a little dairy. Next time I crave chicken I am going to not buy it from the awesome bbq joint down the street. I am going to get up the nuts to ask the butcher to butterfly a breast for me.
Made this last night. I subbed slivered blanched almonds for the pine nuts due to their unexpected lack in my pantry and added a bit of Azorean hot chili sauce to give it some zing. It was delicious. Next time I think I'll add a few clams to the sauce.
Hi Albert. Cooked this yesterday as I found it to be a unique combination of Andalucian ingredients. I struggled with the bacalao, the main reason being that the frozen cod fillets were very uneven in thickness. Anyone trying this recipe should select thick cutlets of even thickness for the best results. Thin cod does not work.
This Cod recipe looks wonderful. I must say, I've eaten more Cod since I've subscribed to your channel!!! What lovely Spanish wine would you suggest to go with this dish?
Yeah this must be a perfect dish! I can easily recall a wine-flavored oven-made cod fillet with paprika served at the Sevilla airport restaurant some 20 years ago! Unfortunately, I have never managed to replicate those awsome flavours of that dish in my kitchen. Does the description of that Sevilla dish rings you some bell? My 1st time here, glad to find your channel, amigo! Saludos de Atenas, Grecia. ;-)
Greetings from the other end of Jaén en La Sierra Sur de Jaén. My personal preference is to omit the garlic. Bacalao is a delicately flavoured white fish and does not need the overpowering flavour of garlic.
Searing with extra virgin olive oil? Forgive me if I’m missing something, but doing so breaching the temperature threshold of evoo and not only compromising the integrity and quality of evoo’s nutritional contributions, but even creating harmful health related consequences of consuming high heat-compromised oils, is it not? Aside from that - LOVE the recipe and will definitely try it. Thanks
@@SpainonaFork : Thank you. I'm sure i will. I do need your help though (forgot to ask earlier, sorry!). So whenever i hv cooked &/or baked Cod, it literally falls apart, just does not hold as a piece. I checked at the super market yesterday and there seem to be so many names/types of Cod. One said 'Baron Cod' for example. Cannot remember the other names. So are there several types of Cod or then which Cod do i use for your recipe? Please help! Thank youuuu 🙏🏼
Made this and my family absolutely loved it. Thanks for this recipe. I have to ask, is there a reason you use sea salt in your recipes? I mostly use the pink salt at home?
Hi there Albert! One question: Does Bacalao not mean salt cod? I have cooked with salt cod many times and I think it is the ideal fish for this, because it has a firmer texture, and when properly soaked (change water several times) it has a nice sweet smell of the sea, almost like lobster.
Bacalao means cod, and there are 2 styles you can buy here in Spain, bacalao salado or bacalao fresco. You can totally use the salted one here. Much love :)
Albert, I made this dish today. As I was grating the tomato, my wife commented that she didn't think she was going to like this bacalao dish. My mother in law didn't say a word but every once in a while she took a peek. As I'm making the sauce in the pan, my wife repeated her comment and said she would make angel hair pasta with butter, garlic, olive oil and fresh parsley from our garden for her and her mother, just in case. When I finished the dish, I served them first and before I served myself, they were both exclaiming how good it turned out, how the bacalao was cooked just perfect, and saying this would be a good dish for when we have company. I got two thumbs up from both of them and I'm passing them on to you! My wife ended up taking a picture of my plate (since hers was half finished) and made copies for her and my mother in law who is visiting from Wisconsin. I bought the Golden Saffron and pine nuts specifically for this dish and the Sweet Paprika from Spain I already had. Bottom line: "You're the man", thanks.
I am so happy to hear that! much love :)
I am Spaniard and I am telling you, this recipe is amazing. Thank you! I totally loved it🥰🥰 I am making it for tonight New year dinner!!happy 2024!!
Happy to hear that! Much love :)
This is one of the best underrated cooking vlogs out there.
Wow, thank you! much love :)
I agree
It’s great!
Yup i get so many ideas here
Few quality ingredient Spanish cooking is awesome. Great channel.
Every Spanish recipe is underrated!
it's about time people appreciated Spain for more than just her paella (though it is delicious!)
Well said! Saludos :) much love
I added this one to my repertoire. This was so easy and absolutely filled with flavor. "Best cod dish you've ever had" is an understatement. My wife simply said, "I think we should add this to our permanent file." The grated tomato was interesting - easy and better than canned sauce. Just an outstanding choice for a quick but elegant meal. I did also serve fresh green beans that I sautéed in olive oil in which I had caramelized some diced onion - perfect complement.
Great to hear! appreciate the comment :) much love
I made this last night . My husband loved it and doesn’t like cod. He was surprised it was good. Thanks for sharing
So happy to hear that! Much love :)
Thank you for showing such a simple, healthy and delicious dish that serves two people! We are just two and I see too many recipes for families. Thank you again Albert.
You bet! Much love Patricia :)
I'm so glad I found this vlog, living part time in Spain I have tried so many beautiful dishes & now I can start cooking them myself.
Sounds great! Much love :)
We made this today and it was sooo delicious. We used tomato sauce but in the summer when there are fresh ripe tomatoes at the farmers market I will try your grated tomato way.
Thanks again for another fab recipe
Sounds great! Much love :)
*this looks like an excellent recipe! I'm a Chef, I have never heard of it before and I live in Barcelona!* haha
I would love to try this! espero que tengas una buena semana! Saludos!
I agree! this looks delicous!
It´s a great dish! much love from Castellon to Barcelona :) Saludos!
We have the , bacallá a la llauna here in Catalonia.
wonderful , we want more from Andalusian recipes please, Spain is so rich in food & culture
Lot´s more to come! much love :)
I have just cooked this for my wife and myself, absolutely delicious. Thank you.
So happy to hear that! Much love :)
You didn’t overstate the ease and taste. This is a keeper!
Glad to hear! much love :)
I need to try this. I love anything with sweet peas and those pine nuts sound amazing in the dish. At first I thought yhe peas where capers. In Puerto Rico we have a dish with cod cooked the same way with a sauce made from tomato sauce, capers, onions, wine, bay leaves, cilantro and chili.
Sounds great! much love :)
Truly Spanish, truly appreciate your explanation.
Much love :)
We just finished eating dinner (cena) here in Andalusia. We made your recipe of bacalao en el estilo de
Baeza, and it was excellent. I made your recipe for gazpacho Andalucia previously, and it too was delicious.
So happy to hear that! Much love :)
His recipes make my mouth water.
I have been making a lot of your recipes lately. They are easy to make with uncomplicated ingredients and always delicious. So glad I found your channel. So is my husband.😁
So happy to hear that! much love :)
Finalmente una receta de bacalao q me gusta para hacer. Gracias
Buen provecho! un saludo :)
Truly the best cooking channel out there, every single recipe is fantastic. Thank you so much!
Thanks so much 😊
I just assumed that all of the Bacalao dishes in Spain used dried salted cod. I’d see it in so many shops. I kind of stay away from fresh cod as a few years ago I bought almost a kilo (2 pounds) and invited the normal 6 guest for dinner. Made wonderful parmesan crusted baked cod and butter lemon fried cod. The last fillet I noticed something and saw 2 worms coming out of the fillet and freaked out. Strange coincidence that no one RSVP’ed that evening. Been using commercially frozen cod since. Never seen dried cod in USA. And no longer cook fish for get together‘s. Except seafood paella.
From Spain, cod is one of those foods that is better preserved, in this case salted, than fresh, the same as with tuna, I prefer tuna preserved in olive oil than fresh. Today salted cod in Spain is a gourmet product, especially the salted one on board the fishing vessel that acquires a wonderful golden tone due to oxidation. Desalting cod requires technique, because if it is very salty it is inedible but if it is completely without salt it is tasteless, it is better that it be a little salty. The flavor and texture of desalted cod is not like fresh cod, it is another world. In popular Spanish gastronomy there are many recipes that only turn out really well if desalted cod is used. Years ago salted cod was a popular food, today it is an expensive product,
I made this tonight and it was excellent! Better than any restaurant I've been to.
Great to hear! much love :)
One of my habits is to use as little dredging flour as possible. I would begin with a heaping teaspoon of flour and spread it out on a plate in a thin layer, adding more if necessary only a tiny bit at a time. Last year when everybody suddenly took up baking it was tough to even get flour, and so I was glad I conserved my supply.
Loving you channel. We have tried several recipes. Garlic prawns , our favorite.
Spanish smoked paprika is a magic touch to so many dishes.
So happy to hear that! much love :)
This is a wonderful site; thank you so much for these recipes
Glad you like them! Much love :)
Excelente como has cocinado este bacalao me encanta y muy saludable muchas gracias por tu excelente cocina
Muchas gracias :) Un saludo!
Oh, I found you on WordPress -- and I'm glad I did! My family is from Portugal and I grew up eating this. It is delicious and watching your video brought back so many memories. ❤️ Thank you. 🥂
Much love :)
Since discovering this channel I make great dishes during the week and hijack Saffron trucks on the weekend.
lmao......Much love :)
Beautiful dish! I bought some of that Golden Saffron, finally...totally amazing! I use it often, now! Thanks!
Wonderful! Thanks for the comment Mac :) much love
This is the best fish dish I had ever had - so tasty and quick to prepare. Thank you for sharing!
So happy to hear that! Much love :)
I made this tonight, I have to say it was delicious and very simple. Thanks Albert.
Glad you enjoyed it! Much love :)
Your recipes are so simple yet delicious. I have tried at least 5 of your dishes so far. Now I am excited to try this one! Thank you for sharing all these amazing recipes! ❤️❤️
Glad you like them! Much love :)
I was looking for a simple yet flavorful cod recipe with some veggies - this is it!! So easy but packs a serious punch. Subbed
Awesome! Thank you! Much love :)
Another super delicious cod fish recipe from you. Just cooked this for dinner. Super tasty. Thanks to your excellent step by step descriptions easy to make. Thank you so much
So happy to hear that! Much love :)
Your recipes are greatly appreciated.
Thank you so much :)
Everything from Andaluzia is fantastic! What a gorgeous dish you created Albert, and I know it tasted out of this world. Thanksfully we can get thick cod filets like that here.....so that's gonna be made soon! Take care!
Sounds great John! much love :)
Thanks appreciate sharing your recipes looks so yummy and healthy 🥰
Much love :)
Yummy...on my second try added 1/4 cup of white wine. Keeper!
Sounds great! Much love :)
I'm always excited to learn more amazing recipes from you, that's one of the reasons why I look forward to Mondays. This was one of the most beautiful ways to use cod. Thank you for sharing this and congratulations on another wonderful upload. My best wishes always 😊
Thanks for the comment :) Much appreciate it!
I just bought some frozen cod... now I know just how I’m going to make them. Thanks 😊
Hope you enjoy! Much love :)
I made this last night and my husband just loved this! It was so flavorful, Iliked it too! I'm not sure where those boxes are that tell you about how to order the saffron, but for now I have saffron I brought back from Greece, so that's what I use! Thank you, I'm a big fan!
Glad you liked it!! much love :)
I can't wait to try this fish recipe. I am just now getting my shrimp to the point I like them and don't get stressed out. Check pan with a few drops of water. See if it's hot. Add olive oil. Season shrimp with salt and paprika. Cook with your method. I add pickled jalapeno slices and carrots right before I add minced garlic, beer and lime. Raise the heat till it simmers. Let it cook a minute. Flip shrimp in beer. Cook another minute. Serve on warm flour tortilla.
I live on an island. Minced garlic and canned jalapenos and carrots are cheaper than fresh. Minced garlic has a nice shelf life.
If I ever eat red meat again I will add blended red wine. Stuff is good. But I don't like white wine so I use mexican beer that I like to drink. Corona is pretty good with lime. I do like doing the deglaze with white wine and lemon but it's so expensive and a waste for me. I end up using the white wine till it's old.
I do like chicken but my diet is leaning more and more vegetarian. I eat eggs, seafood a little dairy. Next time I crave chicken I am going to not buy it from the awesome bbq joint down the street. I am going to get up the nuts to ask the butcher to butterfly a breast for me.
I do like chicken but my diet is leaning more and more vegetarian. I eat eggs, seafood a little dairy. Next time I crave chicken I am going to not buy it from the awesome bbq joint down the street. I am going to get up the nuts to ask the butcher to butterfly a breast for me.
I hate the idea of making a cutting board dirty with raw meat.
We love cod, and grating a tomato is an amazing idea, thanks! We will try this lovely recipe asap.
Hope you enjoy! much love :)
This is a great dish. Have made it three times and the flavor is wonderful. Love from Kentucky. Pat
I am so happy to hear that! much love to Kentucky from España :)
I 💘 love Spanish food! Thank you so much for these recipes!
Glad you like them! much love :)
Excellent. Made it tonight. Next time I will use fresh cod.
Sounds good! Thanks for the comment :) much love
Grated tomato, new hack to me. You are the best! Just ordered the Golden Saffron from your link....Merry Christmas to me, from me.
Enjoy! much love :)
This looks delicious and easy to make! Will definitely try this recipe. Thank you for sharing 😃
Thank you! much love :)
This is perfect! Must make this for sure. ;) Congrats on reaching over 100,000 subscribers! That's awesome!
Thanks so much! 😊 Have agreat day Terri!
I'm going to try this for my daughter and I
Hope you all enjoy! Much love :)
Made this last night. I subbed slivered blanched almonds for the pine nuts due to their unexpected lack in my pantry and added a bit of Azorean hot chili sauce to give it some zing. It was delicious. Next time I think I'll add a few clams to the sauce.
Sounds great! much love :)
This is awesome. I will have to make this. Thanks for so many easy, delicious recipes!
Hope you enjoy! much love :)
I think tomato & cod are the best of friends. This is a lovely dish. Do you do any Basque dishes?
Yes I have a couple, you will find them on my channel or blog :)
Wow, I love cod and you have just made it even more awesome!
Thank you Eric! much love
This looks delicious! I think I may substitute the peas for capers and maybe add a little lemon also. Thanks for the recipe.
I dont think 80 grs (1/3 cup) of capers won't do any good to the dish, but I can definitely see myself adding a few capers to enhance the flavors.
Sounds great! but the capers might over-power the dish, just try adding a few :) much love
Ciao .. e grazie per questa ricetta .. Stasera preprero questo piatto
Sembra fantastico! tanto amore :)
Hi Albert. Cooked this yesterday as I found it to be a unique combination of Andalucian ingredients. I struggled with the bacalao, the main reason being that the frozen cod fillets were very uneven in thickness. Anyone trying this recipe should select thick cutlets of even thickness for the best results. Thin cod does not work.
Sorry to hear that, I always use 1-inch (2.5 cm) thick fillets :) much love
This Cod recipe looks wonderful. I must say, I've eaten more Cod since I've subscribed to your channel!!! What lovely Spanish wine would you suggest to go with this dish?
A white chilled rioja or rueda :) much love
I’ve never heard of a white rioja. Can’t wait to try it. This channel is terrific. Muchas gracias!
looks delicious and easy! I think I would be tempted to get rid of some of the oil after the fish was cooked.
can't wait to try it
Yeah this must be a perfect dish!
I can easily recall a wine-flavored oven-made cod fillet with paprika served at the Sevilla airport restaurant some 20 years ago! Unfortunately, I have never managed to replicate those awsome flavours of that dish in my kitchen. Does the description of that Sevilla dish rings you some bell?
My 1st time here, glad to find your channel, amigo!
Saludos de Atenas, Grecia. ;-)
I have a cod dish from sevilla on my channel, made with orange juice and spinach, dont know if that is it! much love from Spain :)
It's done around the Mediterranean... many times with SPICY HOT PAPRIKA...
Es genial con pan rústico...
SALUD!
Sounds great! saludos :)
Hello, I love to cook and your recipes are so easy to understand. I must try sweet Spanish paprika. thanks again...♡
Thank you! much love :)
Luv ur videos getting into Spain’s cooking crusine
Thank you! Much love :)
Wuao. I made it, total success. Thank you.
Gracias muchas gracias
So happy to hear that! much love :)
This is very similar to a dish I had in Bilbao. It is definitely a classic.
Yes, in Bilbao it´s the cod with a tomato sauce, good stuff! much love :)
Gorgeous, thank you SoaF for sharing
Much love :)
Making this today. Cannot wait to taste.
Hope you enjoy! Much love :)
This looks delicious! What a wonderful and easy recipe! Awesome food channel!
Thank you so much 😊
I made it and it was great thanks for an awesome receta!
Glad you liked it!! Much love :)
I’m going to make this dish tomorrow.
Hope you enjoy! Much love :)
Wow thank you for your recipes, keep em coming!!
Thank you, I will :) much love
I'm gonna cook this with snapper, thanks for the recipe
Sounds good! much love :)
Tonight ’s dinner!! Looks so good. Thank you :)
Hope you enjoy! Much love :)
Se me hizo la boca un charco!
Me alegro!! Saludos :)
Greetings from the other end of Jaén en La Sierra Sur de Jaén. My personal preference is to omit the garlic. Bacalao is a delicately flavoured white fish and does not need the overpowering flavour of garlic.
Sounds great, but Spanish cooking is all about olive oil & garlic, but everyone has their preference :) much love
Wonderful dish I definitely want to try making. One concern is the oil left over from the frying process, seems a little much. Your thoughts?
Not at all, this is is why it´s important to use extra virgin olive oil, it´s what flavors everything, and it does not feel heavy :) much love
Love all these dishes, just ordered some saffron from Amazon. Thanks!!
Hope you enjoy! Much love :)
I'll be cooking this weekend and give me a tasty treat. Thank you!
Sounds great! much love :)
👍Love all those ingredients. Sounds delicious.
Thank you! much love :)
I would only use Norwegian stockfish from cod. This is the traditional taste you should try. If you use fresh cod it's just not the same.
That looks great. Making it tonight
Yes! Much love :)
Searing with extra virgin olive oil?
Forgive me if I’m missing something, but doing so breaching the temperature threshold of evoo and not only compromising the integrity and quality of evoo’s nutritional contributions, but even creating harmful health related consequences of consuming high heat-compromised oils, is it not?
Aside from that - LOVE the recipe and will definitely try it. Thanks
That looks really good Albert....but I'm still waiting for that Salt Cod recipe.... something from the interior of Spain please.
Coming soon! Much love :)
That fish looks great! I love cod.
Thank you so much...very nice food !!!...
Thank you! much love :)
Mouth watering! lovely recipe Albert!
Thank you Booger :) much love!
Would you consider covering dishes along the Camano, Pyrenees to coastal, and all stops in between for us viewers?
Will try my best! much love :)
Great recipe, cannot wait to try
Hope you enjoy! much love :)
Yummmy ..... def going to make this! Thank you so much 🙏🏼🙏🏼🙏🏼💚💚💚
Hope you enjoy! much love :)
@@SpainonaFork : Thank you. I'm sure i will. I do need your help though (forgot to ask earlier, sorry!). So whenever i hv cooked &/or baked Cod, it literally falls apart, just does not hold as a piece. I checked at the super market yesterday and there seem to be so many names/types of Cod. One said 'Baron Cod' for example. Cannot remember the other names. So are there several types of Cod or then which Cod do i use for your recipe? Please help! Thank youuuu 🙏🏼
Made this and my family absolutely loved it. Thanks for this recipe. I have to ask, is there a reason you use sea salt in your recipes? I mostly use the pink salt at home?
Glad to hear! sea salt is what is most common here in Spain :) much love
Hi there Albert! One question: Does Bacalao not mean salt cod? I have cooked with salt cod many times and I think it is the ideal fish for this, because it has a firmer texture, and when properly soaked (change water several times) it has a nice sweet smell of the sea, almost like lobster.
Bacalao means cod, and there are 2 styles you can buy here in Spain, bacalao salado or bacalao fresco. You can totally use the salted one here. Much love :)
Wow looks tasty! Gonna try it soon😍
Hope you enjoy! much love :)
quick question, you always use fresh cod right?
could I use the salted cod?
it's very hard to find fresh cod here in Brazil
Yes I used fresh cod, but you can totally use salted cod, just make sure to soak it in water to remove the excess salt :) much love
Albert right on recipe the best yummy delicious love it thank you ✌🙏🎃
Thank you Francelina :) much love!
Simply...YUM! TY!
Thank you! much love :)
Super delicious like always 👍🏻👍🏻
Thank you 😋
Looks amazing, definitely going to try this
Sounds great! much love :)
Many Thanks for you !!!...
Thank you! much love :)
Hi! Love your recipes & what’s your favorite olive oil
I loooove bacalao
From Spain I like one from Georgetown olive oil, their Picual is an excellent Spanish olive oil :) much love
@@SpainonaFork thank you
This looks sooo yummy. I am planning to cook it this weekend. What else would you suggest serving with it ?
Thanks so much for another great recipe
Some roasted potatoes and a crunchy baguette :) much love
@@SpainonaFork I already have the Spanish wine ! Thanks again and all the best