Tradition from Rioja: perfect wine-food pairing for connoisseurs
Wine with food offers Bacalao a la Riojana, an iconic fish dish from the culinary heart of northern Spain. Wine and food merge here to form an aromatic whole: tender cod in a fruity, spicy tomato and bell pepper sauce, refined with the best olive oil. The fine vegetable flavors combine perfectly with the delicate fish. This traditional recipe stands for hospitality and enjoyment like in a Rioja bodega. Mediterranean ingredients, fresh bread and a matching wine make the dish irresistible – proof of how harmoniously wine and food can go together.
Ideal wine pairing: Rioja DOCa Rosado (Garnacha, Tempranillo – Rioja, Spain)
A Rioja DOCa Rosado based on Garnacha and Tempranillo goes particularly well with Bacalao a la Riojana. This rosé combines a fresh character and subtle fruit of raspberry, strawberry and cherry. Its lively acidity harmonizes perfectly with the spicy expression of paprika and tomato. The elegant fruit supports the mildness of the cod and highlights the sweet roasted aromas of the sauce. Thanks to its structure, the wine always remains present without overpowering the dish. The subtle freshness rounds off the taste experience and makes Rioja Rosado the ideal accompaniment for this Spanish specialty.
Further wine recommendations for this dish
Mosel Riesling QbA (Mosel, Germany)
A Riesling from the Mosel brings balanced freshness, fine minerality and subtle fruit sweetness. Its lively acidity contrasts with the spicy vegetables and highlights the cod’s own flavor. The fine citrus notes and elegant finish harmonize with the aromatic sauce, while mineral nuances provide an exciting counterpoint to the strong paprika tones. A German classic that supports the variety of fish dishes with a Mediterranean touch.
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
The Grüner Veltliner shows peppery freshness, lively acidity and a fine fruity profile. It perfectly complements the spicy and vegetal notes of peppers and tomatoes. Thanks to its fine body, the wine remains present alongside the savory sauce and allows the fish aromas to come into their own. Its freshness and light herbal aroma make for a balanced, modern pairing with this Spanish classic.
DO Txakoli (Basque Country, Spain)
Txakoli is a slightly tangy white wine with citrus and apple notes. The cool drinking flow and its subtly salty, mineral nuances bring freshness and lightness to the dish. The crisp acidity has an invigorating effect alongside the cod and emphasizes the Mediterranean vegetable flavours. Bacalao a la Riojana with txakoli is a refreshing, typically northern Spanish combination, especially in summer.
Chablis AOC (Burgundy, France)
Chablis is mineral, dry and has subtle citrus notes. The precise acidity and clear fruit complement the tomato and bell pepper sauce. Its elegance does not blur the aromas of cod, but gives them additional finesse. Thanks to its fine structure, Chablis is an elegant, international alternative to Spanish wines.
Verdejo DO Rueda (Castile-León, Spain)
A Verdejo from Rueda impresses with its tangy freshness and notes of green apple, citrus and white pepper. This Spanish white wine is an excellent accompaniment to fish dishes with hints of herbs and peppers. The animating acidity accentuates the Mediterranean aromas and ensures a fragrant, rounded interplay. This keeps the dish refreshing and never feels heavy.
The recipe:
Bacalao a la Riojana (Kabeljau mit Paprika, Tomaten und Olivenöl)
Cooking utensils
- 1 Große Pfanne mit Deckel
- 1 Schneidebrett und Messer
- 1 Kochlöffelx
- 1 Kochlöffel
- 1 Küchenpapier
Ingredients
Fisch & Marinade
- 350 g Kabeljaufilet frisch oder ent-salzen
- 2 EL Mehl zum Wenden
- 4 EL Olivenöl
Sauce
- 1 große Zwiebel gehackt
- 2 Knoblauchzehen gehackt
- 1 Lorbeerblatt
- 2 rote Paprika geschält, in Streifen
- 300 g reife Tomaten gehackt, alternativ Tomaten aus der Dose
- 1 EL Paprikapulver edelsüß
- 60 ml trockener Weißwein
- Salz und Pfeffer
Preparation
Kabeljau vorbereiten
- Falls gesalzener Kabeljau verwendet wird, 24 Stunden wässern und mehrmals das Wasser wechseln.
- Kabeljau trocken tupfen, in Mehl wenden.
Sauce zubereiten
- Öl in der Pfanne erhitzen, Zwiebel und Knoblauch glasig anbraten.
- Paprika und Lorbeerblatt zugeben, 5 Minuten schmoren.
- Tomaten und Paprikapulver zufügen, umrühren, mit Wein ablöschen, würzen und 15 Minuten leise köcheln.
Kabeljau fertigstellen
- Kabeljau in einer weiteren Pfanne beidseitig goldgelb anbraten.
- Kurz vor dem Servieren in die Sauce legen und 3–4 Minuten garziehen lassen.
Empfohlene Beilagen
- Knuspriges Landbrot
- Gegrillte grüne Pimientos de Padrón
- Kartoffelstampf mit Olivenöl
