Desalinate the cod correctly in advance, in case of using salty product. Drain, dry very well and reserve.
Cut the onions into thin julienne strips, peel the garlic and carrots and cut these into not very thin slices. Heat a bottom of oil in a saucepan and poach the onion with a pinch of salt, letting it cook slowly, over medium-low heat, for about 20 minutes.
Add the garlic, bay leaf, carrot, thyme, rosemary and peppercorns, and cook the whole for a few minutes. Crumble the saffron in the vinegar and mix with a pinch of paprika. Add to the casserole when the carrot is tender, along with the orange and half a glass of water. Cover and cook over low heat. We can also add half of the fruit juice.
Lightly flour the cod and fry or mark on both sides in a separate pan with some oil. Remove carefully and take to the casserole of the marinade. Turn off the heat and stir well, gently. Add a little more water so that the fish is well soaked.
Let cool before keep in the fridge well covered so that it rests until the next day.
Potatoes with cod: keys to make them come out like grandmother
With what to accompany the pickled cod
A traditional dish such as pickled cod It can be eaten cold, warm or warmed up a bit, with good bread as a tapa or a first course. We can also prepare some fried or cooked potatoes and serve them as a garnish to take advantage of the marinade from the marinade. If we like the flavor, it is a good idea to cut the orange skin very thinly to take it with the fish.