No-Bake Cod: 6 Cold Recipes for Summer

Cod as a cold dish: break the myth

When you think of cod, you think of stews, pil-pil style, or Biscayne style. Hearty winter dishes with hot sauces. But cod has a second life that we don't take advantage of as much as we should in Spain: cold cuisine.

In Portugal, where cod is almost a national religion (they say they have 365 recipes, one for each day), cold preparations are as popular as hot ones. "Salada de bacalhau" is eaten in summer all over the country. In Peru, cod ceviche is a classic. In Nordic countries, cured cod is eaten cold with mustard sauces.

Desalted cod has properties that make it ideal for cold dishes: its firm flesh withstands long marinades without falling apart, its flavor is potent enough not to be lost when cold (flavors are attenuated by low temperatures), and its flaked texture lends itself to elegant shredded preparations that work well in salads and carpaccios.

The following 6 recipes do not require an oven or hardly any stovetop cooking. Some require a quick blanching of 8-10 minutes, but none involve long cooking or sustained heat. Perfect for when the thermometer rises above 30°C.

1. Cod ceviche with leche de tigre

We already dedicated a full article to cod ceviche, but here's the summarized version:

Cut 400 g of desalted cod into 1.5 cm cubes. Marinate in the juice of 6 limes with aji, cilantro, and red onion for 30-45 minutes in the refrigerator. The citric acid "cooks" the cod without heat, creating a firm texture and vibrant flavor. Serve with cooked sweet potato and corn cancha.

It's the most refreshing cold cod dish and the one that surprises those who have never tried it the most.

2. Cold cod escabeche

Escabeche is one of the oldest cooking techniques in Spain and one of the best ways to preserve fish for eating cold. Cold cod escabeche is a tavern dish with restaurant category.

Ingredients (4 servings):

• 400 g desalted cod in thick pieces
• 200 ml extra virgin olive oil
• 150 ml Sherry vinegar
• 1 onion, julienned
• 1 carrot, thinly sliced
• 4 cloves garlic, sliced
• 1 bay leaf, 6 black peppercorns, 1 tsp sweet paprika

Preparation: This is the only recipe that requires some heat. Lightly flour the cod pieces and fry them in oil for 2 minutes per side (they should be golden but not fully cooked). Remove. In the same oil, sauté the onion, carrot, and garlic for 5 minutes. Add the vinegar, bay leaf, pepper, and paprika. Cook for 2 more minutes. Pour this hot escabeche over the cod in a glass container. Let cool, cover, and refrigerate for a minimum of 6 hours — ideally 24 hours.

The cold escabeche is served directly from the container at refrigerator temperature, with the gelatinized oil and the escabeche vegetables as a garnish. Serve with bread for dipping. It keeps for 5-6 days in the refrigerator and improves with time.

3. Cod carpaccio with EVOO and citrus

Cod carpaccio is an elegant preparation that is eaten completely raw. Quality desalted cod has a texture and flavor that work perfectly without any cooking.

Preparation: You need a premium quality desalted cod loin. Freeze it for 30 minutes so it's firm (not frozen) and slice it very thinly with a very sharp knife. Arrange the slices on a plate in a circle, overlapping them slightly.

Dressing: Just before serving (not earlier), dress with arbequina EVOO, orange and lemon zest, a few drops of lime juice, black pepper, and a few flakes of sea salt. Optional: some toasted pine nuts and baby arugula on top.

Cod carpaccio is a 4-ingredient dish where the quality of each is critical. You need the best cod and the best olive oil you can find. In our selection of salted cod, you'll find premium loins perfect for this preparation.

4. Cold brandade in small glasses (luxury appetizer)

Cold cod brandade served in individual glasses is a sophisticated appetizer that can be prepared in advance and served stress-free.

Recipe: Confit 300 g of desalted cod in 200 ml of EVOO with 3 cloves of garlic and 1 bay leaf for 15-20 minutes over low heat. Blend with 50 ml of liquid cream, the juice of half a lemon, and white pepper until you get a creamy purée. Chill and distribute into small glass jars (like wide shot glasses). Refrigerate for at least 2 hours.

To serve: Top each glass with a little paprika de la Vera, a drizzle of EVOO, a pinch of chives, and a small toasted breadstick stuck vertically. It's a restaurant-level appetizer that you can have ready from the morning to serve in the evening.

5. Portuguese cod salad (Salada de Bacalhau)

Portuguese cod salad is probably the most popular cold cod dish in the world. In Portugal, it is eaten in any tavern, in any home, at any time of year. Its strength lies in its absolute simplicity.

Ingredients (4 servings):

• 400 g desalted cod, blanched and flaked into large pieces
• 3 hard-boiled eggs, cut into wedges
• 1 large onion, thinly sliced into rings
• 200 g cooked potato, sliced (optional but traditional)
• Portuguese black olives (galega type)
• Generous fresh parsley
• Very generous EVOO + wine vinegar

Assembly: In a large dish, arrange the sliced potatoes as a base. On top, place the cod flakes, onion rings, egg wedges, and olives. Dress with olive oil liberally (Portuguese people are very generous with "azeite") and a touch of vinegar. Sprinkle fresh parsley. Let stand for 15-20 minutes for the flavors to meld.

This salad improves with resting and can be prepared up to 4 hours in advance. It's perfect for taking to the beach in a large container.

6. Cod tataki with sesame and ponzu

Tataki is a Japanese technique where fish is seared on the outside and remains raw on the inside. Applied to desalted cod, the result is surprising: a golden sesame crust with a tender, translucent interior.

Preparation: Pat a 300 g desalted cod loin very dry. Cover completely with sesame seeds (white and black), pressing them to adhere. In a very hot pan with a touch of oil, sear each side for 20-30 seconds. The inside should remain almost raw. Cool immediately in the refrigerator.

Serving: Slice into 1 cm pieces with a sharp knife. Arrange on a plate and dress with ponzu sauce (soy + citrus), a few drops of sesame oil, and chives. Add some tender sprouts and grated radish if desired.

It's the most technical of the 6 recipes but also the most impressive. The contrast between the crispy sesame crust and the barely cooked cod is an experience.

How to desalt cod perfectly for cold recipes

For cold recipes, desalting should be more complete than for stews (where cooking integrates any remaining salt). Follow these steps:

1. 48-60 hours of desalting: Submerge the cod in plenty of cold water. Change the water every 8 hours (at least 3 times a day). For cold recipes, extend to 60 hours if it's a thick loin.
2. Taste before use: Cut a thin piece from the center of the cod and taste it. It should have a pleasant but not dominant saltiness. If it's still too salty, desalt for another 6-8 hours.
3. Thorough drying: For cold recipes, the cod must be perfectly dry. Wrap it in kitchen paper, press gently, and leave for 15 minutes. Change the paper and repeat.
4. Temperature: Always desalt in the refrigerator, never at room temperature. Cod in water at room temperature can develop bacteria.

Explore more summer cod recipes on our blog: cod ceviche, 5 cold cod salads, or cold seafood appetizers. And don't miss our salted cod collection with loins and flakes for every recipe.

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