Summary: Enrique Sánchez is the Canal Sur chef who has brought Andalusian cuisine to millions of homes. His cod combines the tradition of the south — generous olive oil, peppers, tomato, and spices — with a simplicity that makes it accessible to anyone. This recipe adapts his most popular version: cod with tomato, roasted peppers, and an Andalusian sofrito that is a pure expression of the Mediterranean.
Who is Enrique Sánchez
Enrique Sánchez is the most popular chef on Andalusian television. His show Cómetelo on Canal Sur has for years been the most-watched culinary program in southern Spain, with audiences often surpassing national programs in its time slot.
What makes Enrique special is not technical sophistication but approachability. He cooks like your Andalusian mother or grandmother would, but explains each step with a pedagogical clarity that makes even the most inexperienced feel capable. His recipes are accessible, economical, and deeply rooted in southern tradition.
Cod is one of his star ingredients. In Andalusia, cod has a centuries-old tradition linked to Lent, fairs, and tapas. Enrique has prepared dozens of versions on his show: with tomato, salted with orange, in fritters, Andalusian-style with peppers, and in pavías. They all share a common denominator: quality extra virgin olive oil and well-treated produce.
Cod in Andalusian tradition
It may be surprising that a coastal region with access to fresh fish has such a strong tradition of salted cod. The reason is historical: salted cod was the fish that reached inland Andalusia — Cordoba, Jaen, Granada — where fresh fish was not viable before refrigeration.
The main Andalusian cod preparations include:
- Cod with tomato: the most popular. A long sofrito of tomato, onion, and pepper where the cod is briefly cooked at the end.
- Pavías de bacalao: battered and fried pieces of cod, served as a tapa. A Holy Week classic.
- Andalusian-style cod: with roasted peppers, olives, and hard-boiled egg. A complete dish with Mozarabic influence.
- Cod stew: with chickpeas, spinach, and cod. The quintessential Lenten dish in Seville and Cordoba.
- Salted cod with orange: a surprising but traditional combination from the province of Cordoba.
If you're interested in pavías, we have a complete article with the soldaditos de pavía recipe step by step. And for a broader version of Andalusian cuisine with cod, check out our Andalusian-style cod recipe.
This recipe is inspired by Enrique Sánchez's technique and style. It is not a literal reproduction, but our interpretation based on his teachings and culinary philosophy.
Ingredients for 4 people
| Ingredient | Quantity |
|---|---|
| Desalted cod loins | 4 pieces (~800 g) |
| Extra virgin olive oil | 100 ml |
| Ripe tomatoes | 4 large (600 g) |
| Onion | 1 large |
| Italian green pepper | 1 unit |
| Red pepper | 1 unit |
| Garlic | 4 cloves |
| Sweet paprika from La Vera | 1 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Bay leaf | 1 leaf |
Desalted cod for your Andalusian recipe
Well-desalted loins, ready to be submerged in the most generous Mediterranean sofrito.
See desalted codStep-by-step recipe: Enrique Sánchez-style cod
Step 1 — Prepare the base sofrito. Dice the onion into small cubes. Cut the peppers into strips. Grate the tomatoes or chop them very finely. Slice the garlic. In a wide casserole dish (Enrique always uses a clay pot), pour the olive oil and heat over medium heat.
Step 2 — Sauté the vegetables. Start with the onion: cook for 10 minutes over medium-low heat until translucent. Add the peppers and cook for 8 more minutes. Incorporate the sliced garlic and cook for 2 minutes, ensuring it doesn't burn. This sequence — onion first, then peppers, garlic last — is the foundation of Andalusian cooking.
Step 3 — The tomato and spices. Add the grated tomato, bay leaf, and a pinch of salt. Cook over medium-low heat for 20 minutes, stirring occasionally. The sofrito should darken and concentrate. When the tomato has lost almost all its water, remove from heat for a moment and add the sweet paprika and cumin. Stir quickly — paprika burns in seconds if the heat is high.
Step 4 — Cook the cod in the sofrito. Pat the cod loins dry with absorbent paper. Place them on top of the sofrito with the skin side up. Add half a glass of hot water to the side of the casserole (never directly over the cod). Cover and cook over low heat for 12-15 minutes. Do not touch the cod — the steam and sofrito will cook it gently.
Step 5 — Serve. Remove the lid, check that the cod is tender (it should flake easily when gently pressed with a fork). Serve directly in the clay pot. Enrique always says: "cod with tomato is served in the same pot it was cooked in — that's Andalusia."
The Andalusian sofrito: the base of everything
Sofrito is the soul of Andalusian cuisine. A good sofrito can take 30-40 minutes and is what differentiates a mediocre homemade dish from a memorable one. The keys to Enrique Sánchez's sofrito style:
- Extra virgin olive oil, always: in Andalusia, oil is not an accessory. It is a main ingredient. Enrique uses oil from the province of Jaén, intense and fruity.
- Onion until translucent: at least 10 minutes of sautéing. If the onion is golden, it's good. If it's transparent and sweet, it's perfect.
- Paprika off the heat: the fundamental trick. Paprika from La Vera is added with the pan removed from the heat so that it releases flavor without burning. If it burns, it will make the whole dish bitter.
- Cumin as an Andalusian mark: half a teaspoon of cumin transforms a generic Mediterranean sofrito into an unmistakably Andalusian one. It is the secret spice of southern cuisine.
- Time, not temperature: Andalusian sofrito is made over low-medium heat, never high. Haste is the enemy of sofrito.
Other cod recipes by Enrique Sánchez
Enrique has prepared many versions of cod on Canal Sur. The most popular:
- Pavías de bacalao: pieces of cod battered in a fluffy mixture of flour, yeast, and beer, fried in very hot oil. The Holy Week tapa par excellence.
- Cod with chickpeas and spinach: the Lenten stew. Cooked chickpeas, spinach, a sofrito with cumin, and flaked cod. Hearty and comforting.
- Cod and orange salad: flaked desalted cod, peeled orange segments, red onion, black olives, and a dressing of olive oil and Jerez vinegar. Fresh, light, surprising.
- Cod fritters: the Andalusian version differs from the Basque by the use of paprika and sometimes a touch of cumin in the batter.
Cod and Lent: the Andalusian connection
In Andalusia, cod is intimately linked to Holy Week and Lent. For centuries, days of abstinence required replacing meat with fish, and salted cod was the most accessible and economical option.
This tradition has produced an enormous culinary repertoire:
| Dish | When it's eaten | Most typical province |
|---|---|---|
| Pavías de bacalao | Holy Week (tapa) | Seville, Cadiz |
| Potaje de Cuaresma (Lenten stew) | Lenten Fridays | Cordoba, Seville |
| Bacalao con tomate (Cod with tomato) | All year round | All of Andalusia |
| Bacalao con naranja (Cod with orange) | Winter-spring | Cordoba |
| Buñuelos de bacalao (Cod fritters) | Christmas, Holy Week | Granada, Malaga |
Comparison: Andalusian vs. Basque vs. Catalan cod
| Aspect | Andalusian | Basque | Catalan |
|---|---|---|---|
| Sauce base | Tomato + sofrito | Emulsified oil | Samfaina / alioli |
| Key spice | Paprika + cumin | Chilli pepper | Saffron |
| Main technique | Stewed in sofrito | Confit / emulsion | Gratin / esqueixada |
| Emblematic dish | Cod with tomato | Pil pil | Esqueixada |
Nutritional values per serving
| Nutrient | Per serving |
|---|---|
| Calories | ~380 kcal |
| Proteins | 36 g |
| Fats | 22 g |
| Carbohydrates | 10 g |
🛒 Products used in this recipe
⭐ 4.9/5 · Cold shipping 24-48h · Since 1990 at Mercat del Ninot
Conclusion
Enrique Sánchez's cod is the purest expression of Andalusian home cooking: simple ingredients, accessible techniques, and a comforting result. The long tomato, pepper, and onion sofrito — scented with paprika de la Vera and cumin — transforms desalted cod into a dish that smells of home, Easter, and good olive oil.
You don't need to be a professional chef to make this recipe. You need patience with the sofrito (it's the most important part), good desalted cod, and real extra virgin olive oil. The result is a dish that has been eaten in Andalusia for centuries and remains as relevant today as it was then.
At Bacalalo, we select cod that meets any regional tradition. Discover our collection of desalted cod and bring Canal Sur's cuisine to your table.
Desalted cod ready for your sofrito
Well-desalted loins, perfect for stewing in Andalusian sofrito.
Buy desalted codFrequently Asked Questions
Who is Enrique Sánchez?
Enrique Sánchez is the chef and presenter of the TV show "Cómetelo" on Canal Sur, the most popular cooking show on Andalusian television. He is known for his homemade, accessible recipes deeply rooted in Southern Spanish tradition.
Can I use canned tomatoes instead of fresh?
Yes, a good quality can of crushed tomatoes (400g) perfectly substitutes fresh tomatoes. Enrique prefers grated fresh tomatoes, but he has acknowledged that good canned tomatoes (Orlando, Mutti) give excellent results when fresh tomatoes are out of season.
Is paprika de la Vera essential?
It's not mandatory, but it makes a huge difference. Paprika de la Vera (smoked) gives a deep flavor that regular paprika doesn't have. If you can't find it, use regular sweet paprika, but it's worth seeking out—it's sold in any supermarket.
How long does this recipe take to make?
About 50-55 minutes in total: 15 min prep, 25-30 min sofrito, and 12-15 min cod cooking. The sofrito takes the longest, but it's the part you can't rush without losing flavor.
Can I freeze cod with tomato?
The sofrito can be frozen perfectly (lasts 3 months). Cooked cod loses texture when frozen. The ideal: freeze the sofrito and cook fresh cod when you are going to serve. This way, you have the base ready in minutes.
What show does Enrique Sánchez host on Canal Sur?
Cómetelo, a daily cooking show on Canal Sur Televisión. It is the longest-running and most popular culinary program on Andalusian television. Enrique cooks homemade recipes with local ingredients and an Andalusian style.
What olive oil does Enrique Sánchez use?
Extra virgin olive oil from Jaén, usually of the Picual variety. It is an intense, fruity oil with character. For this recipe, any quality EVOO works, but a Jaén Picual is the most authentic option.
Is cumin essential in Andalusian cod?
It's not mandatory but highly recommended. Cumin is the spice that differentiates a generic sofrito from an unmistakably Andalusian one. Half a teaspoon is enough — it's about an accent, not a protagonist.
Marc González Sáez
Since 1990 at Mercat del Ninot, Barcelona. We select cod and seafood products directly from the producer. It's not marketing — there are verifiable factors.
