Aragonese-style cod: Recipe with almond sauce

Bacalao a la Aragonesa: 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 character. And Bacalao a la Aragonesa 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 chefs have mastered for generations.

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

Ingredients for 4 people

• 600 g desalinated 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 Bajo Aragón
• 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 strands of saffron
• 1 slice of day-old bread
• 3-4 tablespoons of stew broth

Bajo Aragón olive oil has a designation of origin and is one of the best in Spain. Extra virgin olive oil of the Empeltre variety, smooth, fruity, with an almond background that pairs perfectly with this dish. If you don't have it, any mild extra virgin olive oil will work.

Preparation of the almond sauce

The almond sauce is prepared while the stew cooks, but it's a good idea 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 evenly golden and fragrant. Don't 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.
3. Crush in a mortar. Place the 2 peeled garlic cloves with a pinch of coarse salt. Crush to form a paste. 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 crumbled 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 briefly. Do not turn the sauce into a smooth cream: it should have lumps, texture, and character.

Step-by-step Bacalao a la Aragonesa

1. Flour and sear the cod. Pat the loins dry with kitchen paper. Dredge them in 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 slice them 1 cm thick. 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. Move the casserole in circular motions to incorporate 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 doesn't leave black specks in the clear almond sauce.

Jiloca saffron. Aragon produces excellent quality saffron in the Jiloca region (Teruel). A few strands are enough to perfume the sauce and give it color. If you don't have saffron, do not use food coloring: it's better to omit it than to adulterate the dish.

Almonds with skin vs. peeled. Almonds with skin give a more intense and rustic flavor. Peeled almonds result in a finer outcome. For this dish, either works. If you use almonds with skin and 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, that has enough body to stand up to the almond. If you prefer red, a young Garnacha from Campo de Borja: fruity, low tannin, fresh.

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