Bacalao en Naranja Agria (Cod with Bitter Orange Juice)

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.

Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.