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  • Spanish Inspired Cod

    Monday, April 4, 2011

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    Perhaps it’s the result of the winter that doesn’t want to end that is evoking memories of a July trip to Spain. The temperature rarely fell below 100-degrees (which sounds like paradise right now) and the seaside dinners always included amazing fish dishes.  One of my favorite Spanish meals included a wonderful roasted red pepper salad and fried sardines. The pepper were rich with Spanish olive oil and simply enhanced with garlic salt and pepper…so delicious with bread and the fish.  Memories of Spain were the inspiration for this casual dinner-party worthy meal.  Serve with crusty bread for soaking up the sauce and a salad or other fresh vegetable.

    © 2011 Nancy Granada Kindred Kitchen

    Spanish Inspired Cod

    servings: 4 | time: about 45 minutes

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    2 TBSP extra virgin olive oil
    1 TBSP unsalted butter
    1/2 of a large Spanish onion, chopped
    3 cloves garlic, sliced
    1/4 cup Spanish sherry wine
    10 saffron threads
    1 tsp smoked paprika
    1 15-ounce can chopped tomatoes (with juice), preferably unsalted and organic
    1 recipe roasted red pepper sauce
    About 2 pounds fresh cod fillets
    3 TBSP capers
    Juice of 1/2 a lemon


      1. Heat olive oil and butter in a large covered sauce pan over medium heat
      2. Add the onion and saute for 5 minutes
      3. Add the garlic and saute for 2 minutes
      4. Add sherry and cook for 2 minutes
      5. Add saffron, paprika, tomatoes and red pepper sauce
      6. Reduce heat to medium low and bring to a simmer
      7. Lay each cod fillet in the sauce, cover and simmer for 8-10 minutes or until cooked) fish should flake easily with fork)
      8. Add capers and lemon juice and gently stir, spooning sauce over fish
      9. Serve with vegetables and crusty bread


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