COD w/BITTER ORANGE SAUCE

By BobD

Ingredients

• For the Sauce:
• BACALAO en NARANJA AGRIA
• 1 1/2 cups cubed baguette
• 1/4 cup extra virgin olive oil
• 3 teaspoons sweet paprika
• 2 cloves garlic, crushed and peeled
• Salt
• For the Fish:
• 2 pounds fresh cod, cut into 2 in. thick pieces
• Salt
• 1 cup flour
• 2 bitter oranges, halved (A good substitute is equal parts fresh sweet orange and lemon juice.)

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

FOR THE SAUCE:

Toss bread cubes and 1/2 cup water in a medium bowl, then set aside for 10 minutes. Transfer soaked bread cubes to the jar of an electric blender along with 1 cup water, 2 tablespoons of the oil, 1 teaspoon of the paprika, garlic, and salt to taste. Blend to a very smooth purée.

Heat remaining 2 tablespoons oil in a large skillet over medium heat, add remaining 2 teaspoons paprika, and cook for about 30 seconds. Add bread purée and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 15 minutes. While preparing the cod, continue cooking sauce over medium-low heat, thinning with up to 1/2 cup water if sauce gets too thick.

FOR THE FISH:

Heat oil in a large skillet over medium heat. Season cod filets with salt, then dredge in flour and shake off excess. Fry cod until lightly golden, turning once, 3 to 5 minutes per side.

Transfer cod with a slotted spatula to skillet with warm sauce. Spoon sauce over cod and cook briefly to combine flavors, about 3 minutes, thinning sauce with a little water if necessary, and gently shaking skillet to mix. Divide cod and sauce between four plates.

At the table, squeeze juice from orange halves over cod.