Good good! Welcome to Paulina Cuisine, the blog where you can find everything to assemble your day -to -day menu and for special occasions. If you like cod, keep reading because today's recipe for Rioja is rich, easy and very special.
The cod to the Rioja, in Spain it is enjoyed both in homes and in local restaurants. It is an example of the use of native ingredients and the combination of flavors characteristic of Spanish gastronomy .
Rioja's cod loins are a very popular dish during the Lent season, especially in Holy Week. During this period, many Christians traditionally do not consume meat, and cod becomes a favorite option. Keep advancing with us to know everything about this dish.
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About cod to the Rioja
Rioja cod is a typical dish of the gastronomy of La Rioja, a region in northern Spain known for its rich culinary tradition. Although it is similar to Biscay to the Biscay , they differ in some aspects.
Rioja cod and typical flavors of Spain
The main ingredient of the cod to the Rioja , as the name implies, are the backs of cod . In this dish, the cod is cooked with a tomato base, red peppers and choricero , which are very popular dry and sweet peppers in the region.
It is important to mention that, as cod dry and salted fish , before cooking it must be removed by submerging it in water for several hours or even one day before preparing the dish.
To prepare the pancito for the cod sauce to La Riojana
Bacalao loins are preparing cooking with a delicious Rioja sauce. This sauce, known as "Rioja Salsa" , is the basis of this dish and is much appreciated for its flavor and texture. It is made from a combination of ingredients that give it its characteristic flavor. Among the most prominent components are tomatoes, red peppers and choricero , the latter is a dry and sweet pepper typical of the region that gives a special touch to the dish.
In addition to tomatoes and peppers, Rioja sauce can carry other ingredients such as onion, garlic, olive oil and paprika , which cook together to obtain a mixture full of aromas.
This Rioja sauce is specially designed to accompany fish, and cod is a traditional and popular choice for this dish. The final result is a plate of cod to the Rioja with a rich and tasty sauce that highlights the taste of fish and combines perfectly with the culinary tradition of the La Rioja region.
4 Curiosities about La Riojana cod
- Versatility of the cod : cod is a fish that has been valued and consumed in the Iberian Peninsula for centuries due to its ease of conservation. It can be found in many different culinary preparations in various regions of Spain and other countries with fishing tradition.
- The choricero, a special ingredient : the use of the choricero, a type of sweet and dry pepper, is one of the distinctive aspects of the cod to the Rioja. This ingredient is what gives Rioja sauce its characteristic and essential flavor for the authenticity of this dish.
- Cod drying method : Before the arrival of modern cooling, dry cod was a popular way of preserving fish for long periods of time. Fishermen dried the outdoor cod, taking advantage of the winds of the Atlantic.
- Cod export : Historically, Spain has been one of the main importing countries and exporters of cod in Europe. Over the years, cod has become a valuable ingredient for Spanish cuisine and has been commercially exchanged worldwide.
The cod to the Rioja and the Spanish tradition
Although La Riojana cod is a typical dish of La Rioja, its preparation and some ingredients, such as the choricero, show the influence of Basque cuisine , especially that of the Vizcaya region , which is close to La Rioja. It is a typical dish of special occasions and celebrations, such as local festivities or family gatherings. It is very common to find it in the menus of traditional restaurants during the most important festivities in La Rioja.
The richness and taste of Spanish cuisine, including dishes such as Bacalao to La Rioja , have been recognized worldwide, and many tourists and food lovers travel to Spain to enjoy their delicious gastronomy.
Like many traditional dishes, La Riojana cod has evolved over time and has been adapted in different regions of La Rioja and other parts of Spain. Each area can have its own special version of this recipe, which adds variety and wealth to the country's gastronomy.
The elaboration and enjoyment of this recipe are an integral part of the Cultural and Gastronomic Heritage of La Rioja. This dish is part of the identity and culinary tradition of the region, and its legacy remains alive thanks to its preservation and popularity.
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Riojana cod recipe
Yield : 4 portions
Preparation time : 1 hour 30 minutes
Ingredients
- 4 desalted cod loins
- 2 mature tomatoes
- 2 red peppers
- 2 dried choriceros peppers
- 1 large onion
- 3 garlic cloves
- 4 tablespoons of olive oil
- 1 teaspoon of sweet or spicy paprika
- Salt and pepper to taste
- Fish broth necessary
How to make La Riojana cod
- Preheat the oven at 180 ° C. Roast the peppers in the oven or on the flame of the kitchen until the skin burns and easily detaches. Peel them, remove the center and cut into strips.
- In a large pan, heat the oil over medium heat and sauté the chopped onion until it is transparent, then add the chopped garlic and the peeled and chopped tomatoes. Cook for a few minutes.
- Incorporate the dried choriceros peppers previously hydrated with broth and chopped. Add the paprika, salt and pepper to taste, stir well.
- Place the cod loins on the sauce in the pan and cover with aluminum foil. Cooking over low heat 15-20 minutes until the cod is easily shredded with a fork. Plaster and serve hot.
