Not every tomato sauce belongs on pasta. Some were made with fish in mind.
Pacific Bay Bacalao Loins make this Spanish-inspired classic surprisingly easy to prepare. Lightly salted before freezing, there's no overnight soaking required. Simply pan-fry the bacalao until lightly golden, then let it finish cooking in a rich tomato sauce with onions, garlic, and roasted bell peppers. It's a comforting dish that proves good ingredients rarely need much else.
Bacalao con Tomate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the Bacalao
1kg Pacific Bay Bacalao Loins
½ cup all-purpose flour
½ cup extra virgin olive oil
Freshly ground black pepper
Pinch of sea salt (optional)
For the Tomato Sauce
1 medium onion, finely chopped
2 tbsp diced garlic
1 can (28 oz / 800g) crushed tomatoes or whole peeled tomatoes, crushed by hand
1 cup roasted red bell peppers, sliced
½ tsp sea salt, or to taste
½ tsp freshly ground black pepper
Procedure
Prepare the Bacalao. Pat the Pacific Bay Bacalao Loins dry with paper towels. Since the bacalao is lightly salted before freezing, there's no need to soak it overnight.
Coat and Pan-Fry the Fish. Season the flour with black pepper and a small pinch of salt if desired. Dredge each bacalao loin in the flour, shaking off the excess. Heat the olive oil in a large skillet over medium heat and fry the bacalao for about 3 minutes per side until lightly golden. Transfer to a plate and set aside.
Build the Tomato Sauce. Using the same pan, sauté the onion until softened and translucent. Add the garlic and cook for another 30 seconds before stirring in the tomatoes and roasted bell peppers. Simmer gently for about 10 minutes, allowing the sauce to thicken slightly.
Finish the Dish. Return the bacalao to the pan and spoon the tomato sauce over each piece. Simmer gently for another 5 minutes until the fish flakes easily and is heated through.
Serve Immediately. Transfer the bacalao to a serving platter and spoon the tomato sauce generously over the top. Finish with chopped parsley, freshly cracked black pepper, and lemon wedges if desired.
Notes
Why Pacific Bay?
Pacific Bay Bacalao Loins are lightly brined in salt before freezing, giving you the traditional flavor of bacalao without the lengthy soaking process associated with heavily salted cod. Frozen at peak freshness and conveniently portioned, they're an easy way to enjoy this Spanish-inspired classic whenever the craving strikes.
Chef's Tip
Pat the bacalao dry before dredging so the flour forms an even coating. Fry the fish only until lightly golden since it will continue cooking in the tomato sauce. If the sauce becomes too thick, stir in a splash of water or fish stock until it reaches your preferred consistency.
Easy Alternatives
This tomato sauce also pairs beautifully with Pacific Bay Atlantic Cod Portions, Pacific Bay Halibut Fillets, or Pacific Bay Alaskan Pollock Fillet. Add sliced olives, capers, or a pinch of smoked paprika for extra depth, or finish with fresh parsley and a squeeze of lemon just before serving.
Serving Suggestions
Serve Bacalao con Tomate with steamed white rice, crusty sourdough, toasted baguette, garlic mashed potatoes, or buttered green beans. Don't forget plenty of bread to soak up every spoonful of the rich tomato sauce.
One Last Bite
Some recipes become classics because they never try to do too much. Bacalao con Tomate is one of them. A good tomato sauce, quality fish, and a little patience are all it takes to remind you why simple cooking has stood the test of time.
FAQs
Do I need to soak Pacific Bay Bacalao Loins overnight?
No. Pacific Bay Bacalao Loins are lightly brined before freezing, so they can be cooked straight after thawing without the traditional overnight soaking.
What is Bacalao con Tomate?
Bacalao con Tomate is a classic Spanish dish featuring cod gently simmered in a rich tomato sauce with onions, garlic, and roasted peppers. It's known for its simple ingredients and comforting flavor.
Can I use canned tomatoes?
Yes. Crushed tomatoes or whole peeled tomatoes crushed by hand both work well and create a rich, flavorful sauce.
How do I know when the bacalao is cooked?
The fish is ready when it flakes easily with a fork and is opaque throughout. Avoid overcooking to keep the loins tender and moist.
Can I make this ahead of time?
Yes. The tomato sauce develops even more flavor after resting. Reheat gently over low heat, then return the bacalao to the sauce just until warmed through.
Can I freeze leftovers?
Yes. Allow the dish to cool completely before storing it in an airtight container. Freeze for up to two months and thaw overnight in the refrigerator before reheating.
What can I serve with Bacalao con Tomate?
Steamed rice, crusty bread, mashed potatoes, roasted vegetables, or a simple green salad all pair beautifully with the rich tomato sauce.
Can I use another type of fish?
Yes. Atlantic Cod, Halibut, or Alaskan Pollock are excellent substitutes if you're looking for another mild white fish with a flaky texture.
Ready to Make Bacalao con Tomate?
Bring the flavors of Spain to your table with Pacific Bay Bacalao Loins. Shop online at PacificBay.com.ph or find it in leading supermarkets nationwide.