Bacalao en Naranja Agria (Cod with Bitter Orange Juice)


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


Toss the bread cubes and 1/2 cup water in a medium bowl, then set aside for 10 minutes. Transfer the 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 the remaining 2 tablespoons oil in a large skillet over medium heat, add the remaining 2 teaspoons paprika, and cook for about 30 seconds. Add the bread purée and cook, stirring constantly with a wooden spoon, until the mixture is very thick, about 15 minutes. While preparing the cod, continue cooking the sauce over medium-low heat, thinning with up to 1/2 cup water if the sauce gets too thick.

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

Transfer the cod with a slotted spatula to the skillet with the warm sauce. Spoon sauce over the cod and cook briefly to combine the flavors, about 3 minutes, thinning the sauce with a little water if necessary, and gently shaking the skillet to mix. Divide the cod and sauce among four plates. At the table, squeeze juice from the orange halves over cod.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6914

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