Christmas Biscayan Cod with Orange and Almond

Instructions

1. 1

   1. Place the choricero peppers in a bowl with 500 ml of very hot water and let them soak for 20 minutes. Scrape out the flesh with a spoon and reserve it; discard the skins.

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   2. Meanwhile, heat 4 tablespoons (60 ml) of olive oil in a wide casserole over medium heat. Add the onions, bay leaf, and a pinch of salt, and cook for 25 minutes, stirring often, until very soft and golden without burning.

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   3. Stir in the minced garlic and cook for 1 minute. Add the sweet paprika and stir for 10 seconds so it does not turn bitter.

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   4. Pour in the white wine and cook for 2 to 3 minutes until the alcohol evaporates. Add the choricero pepper flesh, fish stock, rustic bread, orange zest, orange juice, and black pepper. Simmer gently for 15 minutes.

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   5. Remove the bay leaf and blend the sauce until velvety smooth. If you prefer an extra-silky texture, pass it through a sieve. Return it to the casserole and keep it over very low heat.

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   6. Pat the cod fillets dry with paper towels. In a large skillet, heat the remaining 2 tablespoons (30 ml) olive oil and sear the cod for 2 minutes on the skin side and 1 minute on the other side, just to lightly brown it.

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   7. Preheat the oven to 180 °C / 350 °F. Place the cod in a baking dish over a layer of Biscayan sauce and cover with the remaining sauce.

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   8. Bake for 10 to 12 minutes at 180 °C / 350 °F, until the cod is juicy and flakes easily.

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   9. While it bakes, toast the sliced almonds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until golden and fragrant.

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    10. Serve the cod hot, sprinkled with the toasted almonds and chopped fresh parsley. If desired, let it rest for 3 minutes before serving so the sauce can settle.