Earlier today I was reflecting back on my last vacation and since we’re still living in the no-travel times of Covid, I was feeling a bit wistful and teary eyed. It has been almost two years now since my friend and I walked up the coast of Portugal and Spain on the Camino de Santiago.
What an amazing adventure it is to walk along a couple hundred miles with a friend who understands the value in both sharing conversations and silence as you walk for hours a day in physical pain while in awe of the beauty around you. What a special, indescribable feeling it is on the Camino when you approach the town you will sleep in at the end of the day, and what a welcome sight the red chairs outside of the sangria bars up ahead are in that moment. When you see those beacons of hope, you know you will have good drinks and a good meal before you stumble into your bed at 8 p.m., totally exhausted.
This Spanish cod reminds me so much of the wonderful meals we ate on that trip after a long day of walking. As I was eating dinner tonight, it took me back. I felt happy and immensely grateful for the experiences I had on that adventure. By the end of the meal, I didn’t feel wistful anymore. I felt excited for the next adventure life has in store . . . and the food that goes with it.
2 fresh cod fillets
2 Tbsp. olive oil
3 roma tomatoes, finely chopped
¼ c. white wine
1 medium shallot, chopped
2 cloves garlic, minced
1 Tbsp. capers
¼ c. Spanish olives, sliced
1 tsp. smoked paprika
Small pinch of sugar
Salt and pepper to taste
Fresh parsley, for serving
Pat the cod fillets dry and season both sides with salt and pepper.
Heat 1 Tbsp. olive oil in a skillet over medium high heat. Cook the shallots for 1-2 minutes. Add the tomatoes, white wine, smoked paprika, sugar, and garlic and cook another 4 minutes until sauce resembles a thick marinara. Add the capers and olives and heat through. Add salt and pepper to taste. Set aside and cover to keep warm.
In a separate skillet, heat 1 Tbsp. olive oil over medium high heat. Cook the cod for about 2 minutes on each side until cooked through. Plate the cod (over saffron rice – yummy), spoon half of the tomato mixture on top of each fillet and garnish with parsley.