📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 255kcal
Ingredients
- 8 oz soaked desalinated bacalao, cut in 1-inch pieces; sub: fresh cod or haddock, salted 30 min then rinsed
- 12 oz raw shrimp peeled/deveined; sub: bay scallops or calamari rings
- 3 tbsp olive oil sub: avocado oil or ghee
- 4 cloves garlic sliced; sub: 1 tsp garlic powder
- 1/2 cup diced onion sub: shallot
- 1 cup canned crushed tomatoes sub: fire-roasted salsa
- 1 roasted red bell pepper strips; sub: jarred pimientos
- 1/4 cup pitted green olives halved; sub: capers
- 1/2 tsp smoked paprika sub: chipotle powder
- 1/4 tsp red-pepper flakes sub: omit for mild
- 2 tbsp chopped parsley sub: cilantro
- Lemon wedges to serve; sub: lime wedges
Instructions
- Sear seafood: Pat bacalao and shrimp dry. Heat 1 Tbsp oil in a large skillet over medium-high. Sear shrimp 1 min per side; sear bacalao 2 min total. Transfer to a plate.
- Build the sofrito: Add remaining 2 Tbsp oil. Sauté garlic and onion 2 min until fragrant. Stir in crushed tomatoes, roasted pepper strips, paprika, and red-pepper flakes; simmer 3 min to thicken.
- Finish & serve: Fold shrimp, bacalao, and olives into sauce; heat 1 min until shrimp are opaque and cod flakes easily. Sprinkle parsley, squeeze lemon, and serve sizzling.
Nutrition
Serving: 1serving | Calories: 255kcal | Protein: 26g | Fat: 15g | Fiber: 2g
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About This Dish
This lightning-fast skillet channels the coastal flavors of Mexico’s Noche Buena feast: juicy shrimp and flaky bacalao (salt cod) tumble through a garlicky sofrito of tomatoes, roasted red pepper, and smoky paprika.
Health Benefits
- Shrimp and bacalao deliver lean, highly bioavailable protein.
- Olive oil provides the fat that makes this dish satisfying.
Pairs Well With
- Grilled Chicken Fajita Salad Bowl
- Cauliflower Cilantro “Rice”