Summary
Galicia is a land of octopus, goose barnacles, and razor clams. But also cod. Bacalao a la gallega (Galician-style cod) is one of those dishes that proves that the best results come from a few ingredients and good raw materials. In this guide: Bacalao a la gallega: simplicity that tastes of the sea, Ingredients for 4 people, How to cook cod and potatoes.
Bacalao a la gallega: simplicity that tastes of the sea
Galicia is a land of octopus, goose barnacles, and razor clams. But also cod. Bacalao a la gallega (Galician-style cod) is one of those dishes that proves that the best results come from a few ingredients and good raw materials.
Don't confuse this dish with pulpo á feira. Although they share the base of boiled potato, oil, and paprika, bacalao a la gallega has its own distinct personality. Here, the star is the "ajada": a sauté of garlic in olive oil that is poured hot over the fish and potatoes. The sizzle as it hits the plate is part of the ritual.
It's a dish for vigils, for Lent, for winter Fridays. But also for summer days, because it can be served warm or even cold. At popular festivals in Galician villages, it appears on tables as naturally as Albariño wine.
Ingredients for 4 people
- 600 g desalinated cod (thick loins)
- 600 g potatoes (preferably Kennebec or Galician)
- 1 medium onion
- 2 bay leaves
- For the ajada:
- 6 cloves garlic
- 120 ml extra virgin olive oil
- 1 tablespoon Pimentón de la Vera (sweet or a mix of sweet and spicy)
- 1 tablespoon white wine vinegar
- Coarse salt
- Fresh chopped parsley
The oil matters. For the ajada, you need an extra virgin olive oil with character that can withstand frying without losing flavor. A full-bodied Galician or Cordoban oil works very well.
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How to cook cod and potatoes
Cooking is the most delicate part of the dish. Bacalao a la gallega is not fried or stewed: it's boiled. And the cooking must be just right, not a minute more.
- Prepare a basic broth. Put 2 liters of water in a large pot. Add the onion cut into quarters, bay leaves, and a pinch of salt (remember the cod already has residual salt). Bring to a boil.
- Boil the potatoes. Peel them and cut them into 1 cm thick slices. Add them to the boiling broth. Cook for 15-18 minutes until tender but not falling apart. You can prick them with a knife: it should go in easily but feel slight resistance in the center.
- Cook the cod. When there are 8 minutes left for the potatoes to be ready, lower the heat until the water barely bubbles. Place the cod loins skin-side up. Cook for 7-8 minutes over very low heat. The water should not boil vigorously: the cod is simmered, not boiled.
- Drain carefully. First, remove the cod with a slotted spoon. Then the potatoes. Arrange them on a serving platter: potatoes as a base, cod on top.
The key to this step is the water temperature. A strong boil will break up the cod flakes and leave it dry. A gentle heat, barely disturbing the water's surface, cooks the fish evenly and maintains that layered texture which is the hallmark of good cod.
How to make the perfect ajada
The ajada is prepared at the last minute. It must be poured freshly made over the cod and potatoes, sizzling.
- Peel the 6 cloves of garlic and slice them thinly (do not use a garlic press).
- Put the oil in a small pan over medium-low heat. Add the sliced garlic.
- Cook for 3-4 minutes, stirring often, until the garlic is lightly golden. Watch carefully: garlic goes from golden to burnt in seconds, and burnt garlic will make the entire ajada bitter.
- Remove the pan from the heat. Wait 10 seconds (for the temperature to drop slightly) and add the paprika. Stir quickly. The residual heat from the oil toasts the paprika without burning it.
- Add the vinegar. Be careful: it will splatter. Stir once.
- Immediately pour the ajada over the cod and potatoes.
The sound of the ajada hitting the plate is unmistakable. That sizzle activates the aromas of paprika and garlic, and it's an essential part of the dish's experience.
Presentation and serving
Serve the bacalao a la gallega on a large earthenware or white ceramic platter. Potatoes at the base, forming a layer. Cod on top, with the skin visible. The ajada poured over it at the last second.
Sprinkle with fresh chopped parsley just before bringing to the table. Do not use dried parsley: it loses all its aroma and color.
Serve with cooked grelos (turnip greens) if in season (November to March). Grelos sautéed with a clove of garlic are the quintessential Galician accompaniment. Out of season, some briefly cooked kale leaves serve a similar purpose.
Wine: Albariño, without a doubt. A young, fresh Rías Baixas Albariño, with that acidity that cuts through the oil's fat and refreshes the palate between bites. If you prefer red, a light and fruity Mencía from Ribeiro.
Regional variations within Galicia
Each region has its own version. On the coast, a tablespoon of the cod cooking broth is sometimes added to the ajada. Inland, near Ourense, cachelos (whole potatoes cooked with skin) are used instead of slices.
Some households add a dried chili pepper to the ajada. Others substitute part of the sweet paprika with spicy. And in the Rías Baixas, I've seen versions that include steamed clams with the cod, transforming the dish into a small seafood feast.
All are valid. The essence of the dish—cooked cod, potato, paprika ajada—remains intact.
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Frequently asked questions
What type of potato is best for bacalao a la gallega?
The Kennebec potato is the most commonly used in Galicia. It has a medium starch content that keeps it firm when boiled in slices. Galician potato (cachelo) also works very well. Avoid waxy potatoes like ratte: they become too dense.
Can I use frozen cod?
Yes, although the result will be different. Thaw it slowly in the refrigerator for 24 hours. The texture of desalinated cod from salt cod is firmer and has more character than frozen cod. For this dish, where the cod is almost naked, the quality makes a big difference.
What exactly is an ajada?
An ajada (or allada in Galician) is a hot sauce made with olive oil, sliced garlic, paprika, and sometimes vinegar. It is poured freshly made over the main ingredient. It's a basic element of Galician cuisine also used with octopus, potatoes, and vegetables.
Can bacalao a la gallega be made in advance?
Cooked potatoes and cod will keep well for 1-2 hours at room temperature, covered. The ajada should always be made just before serving. If you make it in advance, the paprika settles, the garlic loses its aroma, and you won't get that final sizzle which is an essential part of the dish.
How many calories does this dish have?
Around 350-400 kcal per serving. Cooked cod is very low in fat, potatoes provide carbohydrates, and the ajada is the most caloric part due to the oil. Even so, it's a balanced and nutritious dish.
Why does my cod fall apart when cooked?
Two possible reasons: the water was boiling too vigorously or the cod was excessively desalinated (more than 48 hours soaking). Cod needs gentle cooking, almost at boiling point. And the desalination must respect the times for the flesh to maintain firmness.
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