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Bacalao a la Sidra | Spanish Cod Braised in Cider
(0)
45 min
Under an hour
Gurkerl Küche
Ein traditioneller Klassiker aus dem Norden Spaniens: Zarte Kabeljaufilets geschmort in herb-fruchtigem Apfelwein (Sidra) auf einem aromatischen Bett aus Schalotten, Knoblauch, fein gehobelten Erdäpfeln und frischen Apfelspalten. Vollendet mit bestem Olivenöl und glatter Petersilie – ein harmonisches Zusammenspiel aus feiner Säure, sanfter Süße und saftigem Fisch.
Preparation method
Preparation
Peel the waxy potatoes and slice them into thin slices about 3–4 mm thick. Peel and thinly slice the shallots and garlic cloves. Wash, quarter, core, and cut the apples into thin wedges. Finely chop the flat-leaf parsley.
Briefly rinse the cod fillets under cold water, pat thoroughly dry with paper towels, and cut into 4 equal portions. Season both sides with a little fine salt and freshly ground black pepper.
Cooking & Braising
Heat 2 tablespoons of extra virgin olive oil in a large, deep frying pan or roasting pan over medium heat. Gently sauté the shallots and garlic for about 3–4 minutes until translucent, without letting them take on any color.
Chef's tip
For a particularly refined flavor, a naturally cloudy, dry cider or traditional hard cider works best. It lends the sauce its typical Asturian freshness.
Never cook the cod for too long – as soon as the fish flakes gently under light pressure, it is perfectly juicy.
Ingredients
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