Cod Murcian Style: Recipe with Tomato and Dried Peppers

Bacalao a la murciana: the garden and the sea on one plate

Murcia is synonymous with market gardens. Tomatoes, peppers, artichokes, broad beans. When these market garden products meet salted cod, one of the most delicious and lesser-known dishes of Spanish cuisine is born: Bacalao a la murciana.

This recipe is pure Lent. It originated in a region where winters are mild, peppers are sun-dried, and tomatoes have a flavor unlike anywhere else. Cod arrived from northern ports, salted, and Murcian cooks transformed it into a stew with the ingredients they had on hand.

What makes Bacalao a la murciana unique is the combination of ripe tomato with ñoras (round dried peppers). Ñoras provide a sweetness and color that you can't get with paprika or fresh peppers. It's a subtle but fundamental nuance.

Ingredients for 4 people

• 600 g desalted cod (loins or thick flakes)
• 4-5 dried ñoras (Murcian round dried peppers)
• 500 g ripe tomatoes (or 400 g quality crushed tomatoes)
• 2 medium potatoes (about 400 g)
• 1 medium onion
• 3 cloves garlic
• 30 g pine nuts
• 1 hard-boiled egg (optional, for garnish)
• 100 ml extra virgin olive oil
• 1 teaspoon sweet paprika
• Fresh parsley
• Salt and black pepper

The ñoras: do not substitute them with fresh red pepper. Dried ñora has a concentrated, sweet, and slightly earthy flavor that is the signature of the dish. You can find them in markets, especially in the southeast of the peninsula. They are also easily available online.

Preparation of ñoras and tomato

The ñoras need to be rehydrated. Place them in a bowl with hot water for 25-30 minutes. When soft, open them in half, remove the seeds, and scrape out the flesh with a spoon. Mix this pulp with 2-3 tablespoons of the soaking water and set aside.

If using fresh tomatoes, grate them with a coarse grater. The skin remains in your hand and the pulp falls into the bowl. It's the quickest and cleanest method. If you prefer, you can blanch them for 30 seconds in boiling water, peel them, and chop them.

Step-by-step Bacalao a la murciana

1. Cook the potatoes. Peel them and cut them into 1 cm slices. Cook them in salted water for 12-15 minutes, until tender but still firm. Drain and set aside.
2. Prepare the sauce. In a wide pan or low casserole, heat the oil over medium heat. Add the finely chopped onion and sauté for 8-10 minutes until translucent.
3. Add the garlic. Incorporate the chopped garlic cloves. Cook for 2 minutes, without burning.
4. Tomato and ñoras. Pour in the grated tomato. Cook over medium heat for 15-18 minutes, stirring occasionally, until the tomato darkens and loses its acidity. Add the ñora pulp and paprika. Mix well and cook for 3 more minutes.
5. Toast the pine nuts. In a small dry pan, toast the pine nuts over medium-low heat for 2-3 minutes, stirring constantly. They brown quickly. Remove them as soon as they get color.
6. Assemble the dish. Place the potato slices in the casserole, over the sauce. Place the cod loins on top, skin side up. Cover and cook over low heat for 10-12 minutes.
7. Serve. Sprinkle with toasted pine nuts and chopped parsley. If desired, add hard-boiled egg slices on top.

The sauce should be thick, not runny. If you see it has too much liquid, remove the cod and reduce the sauce over high heat for 3-4 minutes before reassembling the dish.

Cooking notes and variations

With cod flakes. In many Murcian homes, flaked cod is used instead of loins. The result is a more rustic stew where the cod integrates completely with the sauce. If you do it this way, add the cod flakes to the sauce in step 4, just after the ñoras, and cook everything together for 8-10 minutes.

With artichokes. In season (from October to May), some versions incorporate quartered artichoke hearts. They are added after the onion and sautéed for 5 minutes before the tomato. They combine very well with the cod.

With olives. Pitted and halved black olives from Cieza appear in some versions. They provide a salty and bitter touch that contrasts with the sweetness of the ñora.

To drink, a Jumilla rosé or a young Monastrell red with little barrel aging. The intensity of the tomato and ñora calls for a fruity, not too complex wine.

Bacalao a la murciana in Lenten tradition

In rural Murcia, this dish was prepared on Fridays during Lent and Holy Week. Each family had its own version, passed down from mothers to daughters. Some added a pinch of saffron. Others, a splash of vinegar at the end. All agreed on using ñoras from their own harvest, sun-dried from the previous summer.

Cod arrived in Murcia from the ports of Cartagena and Alicante, bought from muleteers who came down from the north. It was sold in large pieces that families desalted in clay jars for two or three days, changing the water with well water.

Today the dish maintains that essence. It is product-driven, direct cooking that lets the ingredients speak for themselves. And when those ingredients are good—quality cod, real ñoras, flavorful tomatoes—the result is outstanding.

Frequently asked questions

What are ñoras and where can I buy them?

Ñoras are round red peppers that are sun-dried. They are typical of Murcia, Alicante, and the Levante region. They are sold in strings in traditional markets and also in online spice shops. Do not confuse them with choricero peppers: ñora is smaller and rounder, and its flavor is sweeter and less smoky.

Can I substitute ñoras with paprika?

You can use an extra teaspoon of sweet paprika, but the result will not be the same. Ñora adds texture (the pulp thickens the sauce) and a complex flavor that paprika alone cannot achieve. If you can't find ñoras, choricero peppers are the closest alternative.

Can it be made without potatoes?

Yes. In some Murcian homes, it is served only with the sauce and toasted bread slices. It can also be served over white rice, turning the dish into something similar to a cod rice.

How long does this recipe take in total?

Counting the soaking of the ñoras (30 minutes), ingredient preparation (15 minutes), and cooking (about 40 minutes), estimate 1 hour and 20 minutes in total. It's not a quick dish, but it doesn't require constant attention.

Is the hard-boiled egg necessary?

No, it is purely decorative and optional. Some traditional presentations include hard-boiled egg slices on top, but it does not affect the flavor of the dish. If you add it, it provides a different texture that contrasts with the cod.