February 16, 2026
Fish in sauce and stews, Recipes with Fish, Cod Recipes

Cod in marinara sauce

Name: Cod in Marinara Sauce: Traditional Spanish Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 personas
Cuisine: Spanish
Ingredients: 4 cod loins (Dolphin frozen fillets recommended); 200g of fresh or frozen clams; 150g of prawns (peeled or whole); 1 cebolla great; 2 cloves of garlic; 1 tablespoon of wheat flour; 100 ml of dry white wine (Albariño or Rueda); 400 ml of fish stock or fumet; A pinch of sweet paprika from La Vera; Chopped fresh parsley; Extra Virgin Olive Oil (EVOO)

Cod in marinara sauce is one of those dishes that define the essence of Spanish gastronomy: simple in its concept, but sublime in its result.

It's a classic that never fails, ideal for a special Sunday lunch or as the undisputed star of Lenten and Holy Week menus. The magic of this stew lies in the earthenware casserole dish and, above all, in the quality of the ingredients.

Recipe for 4 People

Preparation time: 35-40 minutes

Difficulty: Medium

Ingredients for a spectacular cod in marinara sauce

To achieve that deep, traditional flavor, we need fresh, high-quality ingredients. The success of the dish depends largely on choosing the right fish and seafood.

4 cod fillets: We recommend using Dolphin frozen cod fillets to save time in the desalting the cod and ensure a perfect texture.
200g of clams: You can use clams fresh or frozen of good quality.
150g of prawns: Opt for peeled prawns for convenience or whole prawns if you prefer to use the heads to enhance the sauce.
1 large onion and 2 cloves of garlic.
1 tablespoon of wheat flour: Essential for giving body to the sauce.
100 ml of dry white wine: An Albariño or a Rueda are ideal.
400 ml of fish stock or fumet: Homemade or high-quality brick.
A pinch of sweet paprika from La Vera.
Fresh chopped parsley and Extra Virgin Olive Oil (EVOO).

How to prepare cod in marinara sauce step by step

Follow these steps to prepare a traditional cod marinara that's juicy and has a perfectly textured sauce. We'll combine the cod with shrimp and clams at just the right moment.

Preparation of cod and seafood

Before lighting the fire, it's crucial to have the ingredients ready. A common question is about the type of fish: for this recipe, it's best to use cod that's already salted or desalted , rather than fresh. Fresh cod has a high water content and lacks the characteristic gelatinous texture and firmness needed to prevent it from falling apart and to help thicken the sauce.

Clean the clams: If using fresh clams, soak them in a bowl of cold, salted water for at least 30 minutes to remove any sand. If using frozen clams from Delfín, you can use them directly following the package instructions.
Prepare the fish: Pat the cod fillets dry with paper towels. Lightly coat them in flour, shaking off the excess. This will help seal in the juices and thicken the sauce later.
Seal the cod: In an earthenware casserole dish or a wide frying pan, heat a base of extra virgin olive oil. Sear the cod fillets on both sides (just brown them, don't cook them completely) and set them aside on a plate.
Seafood: If you are going to prepare cod with peeled prawnsHave them ready and thawed. If you're using whole ones, peel them now and set the bodies aside.

Sauce preparation and final cooking

The sofrito: In the same oil where you seared the cod (add a little more if necessary), pocha Sauté the finely chopped onion and garlic over medium-low heat until translucent and tender.
The base of the sauce: Add the tablespoon of flour and cook for one minute, stirring well to avoid a raw flour taste. Stir in the pinch of paprika and mix quickly to prevent it from burning, which would make the dish bitter.
Liquids and reduction: Pour in the white wine and turn up the heat to evaporate the alcohol. Then add the hot fish stock and let it simmer for a few minutes until the sauce begins to thicken.
The final “slow-slow”: Lower the heat. Return the cod fillets to the casserole dish, skin side up. Arrange the clams and prawns around them.
Integration: Cook everything together over low heat for about 5-8 minutes. Gently swirl the pan in a circular motion (back and forth) so the gelatin from the cod thickens the sauce. Cod in a marinara sauce with clams and prawns It's ready when the clams open and the fish flakes easily. Sprinkle with fresh parsley before serving.

Recipe variations: adapt the dish to your liking

This basic recipe allows for multiple adaptations depending on the occasion or what you have in the pantry:

Festive touch: If you're looking for a higher-end version for a celebration, try the cod in marinara sauce with prawnsThe larger size of the seafood provides an impressive visual presence on the table.
Quick version: For a weekday, the Cod in marinara sauce with prawns (without clams) is a simpler and quicker option that maintains all the flavor of the traditional sauce.
More forceful: You can add a chopped boiled egg or some white asparagus tips in the last few minutes of cooking to turn it into a complete meal.

Tips for a restaurant-quality marinara sauce

Enhance the flavor: If you're using whole prawns, a chef's trick is to sauté the heads and shells in a separate pan, crush them to extract their juices, strain them, and add this concentrate to the stock. The seafood flavor will be amplified.
How to fix the texture of the sauce: If the sauce doesn't have the desired thickness, you have two foolproof options:

If it's very runny: Remove the fish and shellfish briefly to prevent overcooking, and let the sauce reduce over high heat for a few minutes. Alternatively, dissolve half a teaspoon of cornstarch in cold water and gradually add it while boiling until thickened.
If it's very thick: Simply add a splash more of hot fish stock.

Movement is key: As in the cod al pil pilMoving the saucepan in circles helps to emulsify the oil, broth and natural gelatin from the cod, creating a velvety sauce without the need for cream or artificial thickeners.

Accompaniments and pairing

The best friend of this dish is undoubtedly a good loaf of artisan bread to soak up every last drop of sauce. However, to make it a complete one-pot meal, it also goes wonderfully with:

The bakery potatoes (You can cook them separately and add them to the base).
A little aromatic white rice.

For drinks, a chilled Galician white wine (like an Albariño) or a Rueda Verdejo is a natural pairing, thanks to its acidity and freshness. A brut nature cava also perfectly cleanses the palate between bites.