Aragonese-style cod: Recipe with almond sauce

Aragonese-style cod: almonds, garlic and Ebro tradition

Aragon is a land of contrasts. From the snow-capped Pyrenees to the dry fields of Lower Aragon, Aragonese cuisine reflects this diversity. Hearty dishes, direct flavors, ingredients with personality. And Aragonese-style cod is a perfect example.

This dish is distinguished by its almond sauce. A thick, golden sauce, reminiscent of Catalan picadas but with its own character. Toasted almonds, crushed with garlic and parsley, create a silky coating that embraces the cod without overpowering it. It's a technique that Aragonese cooks have mastered for generations.

Tradition places this dish during Lent, when cod replaced meat throughout Aragon. The almonds from Lower Aragon—dry, sweet, with a characteristic bitter touch—were the perfect ingredient to turn a simple cooked fish into something memorable.

Ingredients for 4 people

• 600 g desalted cod (thick loins, in 4 pieces)
• 4 medium potatoes (about 500 g)
• 1 medium onion
• 3 cloves of garlic (for the sofrito)
• 200 g crushed tomatoes
• 100 ml extra virgin olive oil from Lower Aragon
• 1 bay leaf
• 150 ml fish broth or water
• Flour for dusting (2 tablespoons)
• Salt and white pepper

For the almond sauce:

• 80 g raw almonds (peeled or unpeeled)
• 2 cloves of garlic
• A bunch of fresh parsley
• 8-10 saffron threads
• 1 slice of day-old bread
• 3-4 tablespoons of stew broth

Lower Aragon olive oil has a designation of origin and is one of the best in Spain. Extra virgin olive oil of the Empeltre variety, soft, fruity, with an almond undertone that perfectly complements this dish. If you don't have it, any mild EVOO will work.

Preparation of the almond sauce

The almond sauce is prepared while the stew cooks, but it is advisable to have the ingredients ready before starting.

1. Toast the almonds. Place the almonds in a dry pan over medium-low heat. Stir constantly for 4-5 minutes until uniformly golden and aromatic. Do not get distracted: they go from toasted to burnt in 30 seconds. Remove them from the pan.
2. Fry the bread. In the same pan, add a tablespoon of oil and fry the slice of bread over medium heat until golden on both sides, 2-3 minutes. Remove it.
3. Crush in a mortar. Place the 2 peeled garlic cloves with a pinch of coarse salt. Crush until a paste forms. Add the toasted almonds and mash until they are in small pieces (a fine paste is not necessary: the irregular texture is part of the charm). Incorporate the chopped parsley, saffron, and diced fried bread. Continue mashing until everything is integrated.
4. Dilute. Add 3-4 tablespoons of hot stew broth and mix until you get a thick but pourable paste.

If you prefer to use a blender, pulse in short bursts. Do not turn the sauce into a smooth cream: it should have lumps, texture, character.

Step-by-step Aragonese-style cod

1. Flour and sear the cod. Pat the loins dry with paper towels. Dust them with flour. Heat half the oil in a casserole over medium-high heat and sear the loins for 1 minute per side. Remove and set aside.
2. Sauté the onion. In the same oil, lower the heat to medium. Add the finely chopped onion and the 3 sliced garlic cloves. Sauté for 10-12 minutes until the onion is golden and tender.
3. Tomato. Add the crushed tomatoes and bay leaf. Cook for 10-15 minutes over medium heat until it darkens and loses its acidity.
4. Potatoes. Peel the potatoes and cut them into 1 cm slices. Add them to the sofrito. Pour in the broth (or hot water) until the potatoes are covered. Bring to a boil, reduce to medium-low heat and cook for 15-18 minutes until tender.
5. Cod. Place the seared loins over the potatoes, skin side up. Cover and cook for 8-10 minutes over low heat.
6. Almond sauce. Pour the almond sauce over the stew. Swirl the casserole in circular motions to integrate it. Cook for 3-4 more minutes uncovered. The sauce will thicken the broth and give it that characteristic golden hue.

Serve directly in the casserole. The contrast between the almond sauce, the tomato base, the potatoes, and the flaked cod is visually very appealing.

Cooking notes and Aragonese secrets

White pepper. Aragonese cuisine uses white pepper instead of black for cod. It is milder, with less aroma but more heat. It's not a whim: white pepper does not leave black spots in the clear almond sauce.

Jiloca saffron. Aragon produces excellent quality saffron in the Jiloca region (Teruel). A few threads are enough to perfume the sauce and give it color. If you don't have saffron, don't use food coloring: it's better to do without it than to adulterate the dish.

Almonds with skin vs. peeled. Almonds with skin give a more intense and rustic flavor. Peeled ones result in a finer taste. For this dish, either works. If using almonds with skin and you want to peel them, blanch them for 1 minute in boiling water and the skin will come off easily.

Serving temperature. This dish benefits from 5 minutes of resting off the heat. The almonds continue to thicken the sauce and the flavors round out. Serving too hot—directly from the stove—does not allow the complexity of the sauce to be fully appreciated.

Pairing and accompaniments

A Cariñena or Somontano wine pairs well with this dish. If you prefer white, a Macabeo from Somontano with some barrel aging, which has body to withstand the almond. If you prefer red, a young Garnacha from Campo de Borja: fruity, low tannin, freshness.

No garnish is needed beyond the potatoes in the stew itself. Aragonese bread for dipping in the sauce. And if you want a starter, some borranas (borage cooked with oil and garlic), which is the quintessential Aragonese vegetable.

Frequently Asked Questions

Can I use pre-toasted almonds from the supermarket?

You can, but home-toasted almonds have a fresher and more intense flavor. Commercial almonds sometimes have added salt or are over-toasted. If you use them, adjust the salt in the dish.

Can almonds be substituted with other nuts?

Toasted hazelnuts are the closest alternative. Walnuts provide a more bitter taste that may not combine well with tomato. Pine nuts work but result in a milder and less consistent sauce.

Is it mandatory to flour the cod?

It's not mandatory, but it helps. Flour creates an outer crust that seals the loin and prevents it from releasing too much water into the stew. It also adds starch that thickens the sauce slightly.

Can I make this dish without potatoes?

Yes. Some Aragonese versions omit potatoes and serve the cod directly in the almond sauce, with bread for dipping. It's a lighter but equally tasty version.

How long does it last in the fridge?

The sauce with potatoes lasts 2-3 days in the fridge without problems. It's best to consume the cod within the first 24 hours. Reheat over low heat and add a tablespoon of water if the sauce has thickened too much when cold.

Is this dish high in fat?

Almonds provide healthy fat (monounsaturated). Olive oil, too. Cod is lean protein. Overall, about 420-460 kcal per serving, with a fairly balanced nutritional profile. Most of the fat is of good quality.