How to make Cod a la Riojana in 4 steps

Good good! Welcome to Paulina Cocina, the blog where you can find everything to put together your daily menu and for special occasions. If you like cod, keep reading because today’s recipe Rioja-style cod It is rich, easy and very special.

He Rioja-style cod, 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 characteristic flavors of the Spanish gastronomy.

Los cod loins a la riojana They are a very popular dish during the Lent season, especially during Holy Week. During this period, many Christians traditionally do not consume meat, and the cod becomes a favorite option. Keep moving with us to know everything about this dish.

About Riojan-style cod

He Rioja-style cod It 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 Vizcaina style codthey differ in some aspects.

Riojan-style cod and the typical flavors of Spain

The main ingredient of Rioja-style codas their name indicates, are the cod loins. In this dish, the cod is cooked with a base of tomato, red peppers and chorizowhich are dried and sweet peppers very popular in the region.

It is important to mention that, as the cod it is a fish dry and saltyBefore cooking, it should be desalted by submerging it in water for several hours or even a day before preparing the dish.

To prepare the pancito for the Riojan-style cod sauce

Los cod loins They are prepared by cooking with a delicious Rioja sauce. This sauce, known as “Rioja sauce”, is the base of this dish and is highly appreciated for its flavor and texture. It is made from a combination of ingredients that give it its characteristic flavor. Among the most notable components are the tomatoes, red peppers and chorizothe 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 contain other ingredients such as onion, garlic, olive oil and paprikawhich are cooked together to obtain a mixture full of aromas.

This Rioja sauce It is specially designed to accompany fish, and cod is a traditional and popular choice for this dish. The end result is a plate of Rioja-style cod with a rich and tasty sauce that highlights the flavor of the fish and combines perfectly with the culinary tradition of the La Rioja region.

4 curiosities about Riojan-style cod

1. Versatility of cod: Cod is a fish that has been valued and consumed in the Iberian Peninsula for centuries due to its ease of preservation. It can be found in many different culinary preparations in various regions of Spain and other countries with fishing traditions.
2. Chorizo, a special ingredient: The use of choricero, a type of sweet, dry pepper, is one of the distinctive aspects of Rioja-style cod. This ingredient is what gives Rioja sauce its characteristic flavor and is essential for the authenticity of this dish.
3. Cod drying method: Before the advent of modern refrigeration, dried cod was a popular way to preserve fish for long periods of time. Fishermen dried the cod in the open air, taking advantage of the Atlantic winds.
4. Cod export: Historically, Spain has been one of the main importing and exporting countries of cod in Europe. Over the years, cod has become a valuable ingredient for Spanish cuisine and has been traded commercially around the world.

Riojan-style cod and Spanish tradition

Although he Rioja-style cod It is a typical dish from La Rioja, its preparation and some ingredients, such as choricero, show the influence of the Basque cuisineespecially that of the Biscay region, which is close to La Rioja. It is a typical dish for special occasions and celebrations, such as local festivities or family reunions. It is very common to find it on the menus of traditional restaurants during the most important festivities in La Rioja.

The richness and flavor of Spanish cuisine, including dishes such as the cod loins a la riojanahave been recognized around the world, and many tourists and food lovers travel to Spain to enjoy its delicious cuisine.

Like many traditional dishes, Rioja-style cod It has evolved over time and has been adapted in different regions of La Rioja and other parts of Spain. Each area may have its own special version of this recipe, adding variety and richness to the country’s cuisine.

The preparation 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 is kept alive thanks to its preservation and popularity.

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Riojan-style cod recipe

Yield: 4 portions

Preparation time: 1 hour 30 minutes

Ingredients

• 4 loins of desalted cod
• 2 ripe tomatoes
• 2 red peppers
• 2 dried chorizo ​​peppers
• 1 large onion
• 3 garlic cloves
• 4 tablespoons olive oil
• 1 teaspoon sweet or hot paprika
• Salt and pepper to taste
• Fish broth required amount

How to make Riojan-style cod

1. Preheat the oven to 180°C. Roast the peppers in the oven or over the stove flame until the skin burns and comes off easily. Peel them, remove the center and cut into strips.
2. In a large frying pan, heat the oil over medium heat and sauté the chopped onion until translucent, then add the chopped garlic and the peeled and chopped tomatoes. Cook for a few minutes.
3. Add the dried chorizo ​​peppers previously hydrated with broth and chopped. Add the paprika, salt and pepper to taste, stir well.
4. Place the cod loins over the sauce in the pan and cover with aluminum foil. Cook over low heat for 15-20 minutes until the cod flakes easily with a fork. Plate and serve hot.