Spanish · beginner
Spanish Garlic Pimentón Cod With Braised Potatoes
Flaky white cod steamed over sliced potatoes, finished with a classic warm garlic and smoked paprika ajada oil sauce.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Layer potato slices flat in a wide skillet, pour in vegetable broth and 1 tablespoon of olive oil, cover, and cook over medium heat for 10 minutes until tender.
- 02
Season cod fillets lightly with salt and black pepper, then place them directly on top of the cooked potato layer.
- 03
Cover skillet again and steam over medium-low heat for 8 to 10 minutes until the fish turns opaque and flakes easily.
- 04
While fish cooks, heat remaining 3 tablespoons of olive oil and sliced garlic in a small saucepan over low heat until garlic is golden, about 4 minutes.
- 05
Remove garlic oil pan from heat, wait 30 seconds for oil temperature to drop slightly, then stir in sweet smoked paprika and apple vinegar.
- 06
Transfer cod and potatoes to serving plates, spoon the hot garlic-pimentón oil over the fish, and garnish with fresh chopped parsley.
A LITTLE KITCHEN KNOW-HOW
Ajada oil infusion
A Galician technique where garlic slices are slowly fried in olive oil, cooled slightly, and infused with pimentón paprika and mild acid to create a vibrant finishing oil.
Notes from the kitchen
- Taking the oil off heat before adding paprika prevents the red pepper spice from burning and turning bitter.
- Slicing potatoes evenly ensures they cook through uniform timing before adding fish.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.