Summary: Bacalao encebollado is proof that simple can be extraordinary: cod loins on a bed of slowly cooked, sweet, poached onions, with extra virgin olive oil. It's the perfect recipe for a Tuesday night: easy, quick, economical, and absolutely delicious.
Table of Contents
The Simplest and Best Recipe
There are complex and spectacular cod recipes (such as pil pil or mousseline). And then there's bacalao encebollado, which with 3 main ingredients and 30 minutes gives you a dish that tastes like home.
The whole secret lies in patiently poached onions. When onions are cooked slowly over low heat for 20-25 minutes, they caramelize naturally, releasing their sugars and turning into a sweet, silky sauce that envelops the cod.
Ingredients for 4 servings
- 4 desalted cod loins (200g each)
- 4 large onions cut into thin julienne strips
- 100 ml extra virgin olive oil
- 2 cloves of garlic sliced (optional)
- 1 bay leaf
- Salt and black pepper
- Fresh parsley (for serving)
Yes, a lot of onion. Onions reduce significantly in volume when poached. 4 large onions become a layer of caramelized onion that looks much less.
Step-by-step Recipe
- Poach the onion: In a wide saucepan (preferably earthenware or cast iron), heat the olive oil over low heat. Add all the julienned onion, garlic, and bay leaf. Cook over very low heat, stirring occasionally, for 20-25 minutes. The onion should be completely transparent, sweet, and soft. It should not brown or burn.
- Add the cod: When the onion is perfectly poached, make space and place the cod loins on top of the onion, skin side up. Cover the saucepan.
- Cook the cod: Over low heat, for 12-15 minutes. The steam from the onion and oil gently cooks the cod. You don't need to turn it over.
- Serve: Place a bed of onion on each plate, with the loin on top and a little more onion over it. Drizzle with the oil from the pan and sprinkle with fresh parsley.
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Variations of Bacalao Encebollado
With green pepper
Add finely chopped green pepper to the onion. It provides a fresh and slightly bitter counterpoint that balances the sweetness of the onion.
With tomato
Add a grated tomato to the onion after 15 minutes of cooking. Cook for 10 more minutes until the tomato is integrated. The version with tomato is more intense.
With Piquillo peppers
Add Piquillo peppers cut into strips over the cod before covering. The sweetness of the Piquillo peppers complements it perfectly.
Baked
Poach the onion in a pan, transfer it to an oven-safe dish, place the cod on top, and bake at 180°C for 15 minutes. The result is similar but with a superior gratin finish.
Tips for Perfect Onions
- Low heat, always: Poached onions need minimal heat. If you turn up the heat, the onion fries instead of poaching, and the result is completely different (crispy and brown vs. soft and sweet).
- Don't skimp on quantity: Onions reduce to 30% of their original volume. What seems excessive raw is perfect once cooked.
- Thin julienne: The thinner the julienne, the faster it poaches and the silkier it becomes.
- Salt at the beginning: A pinch of salt helps the onion release water and poach faster.
- Partial cover: Cover halfway so it steams but allows moisture to escape. If you cover completely, the onion cooks but does not caramelize.
Frequently Asked Questions
Can it be prepared in advance?
The poached onion can be prepared hours (or a day) in advance and stored in the refrigerator. The cod is cooked just before serving. This strategy is perfect for quick dinners.
What type of onion is best?
White onion is the sweetest when poached. Yellow onion (the most common) is excellent. Red onion works but results in a less appealing color. Avoid spring onions.
Can it be made with frozen cod?
Yes, thaw it completely and pat it dry. Salted desalted cod adds more flavor, but frozen cod works for this simple recipe.
What to serve with bacalao encebollado?
Boiled potatoes, white rice, or simply rustic bread to dip in the oil and onion. It's a dish that doesn't need complex accompaniments.
Is it a healthy dish?
Very healthy: lean protein from cod, fiber from onion, and healthy fats from olive oil. About 280 kcal per serving. Suitable for most diets.
Related Guides
- 15 recipes with desalted cod
- Cod with potatoes: 5 easy recipes
- Baked gratin cod
- Where to buy quality cod online
Discover our premium desalted cod from Iceland for the simplest and most delicious recipes at Bacalalo.
