Summary: Cod stock is one of the most versatile bases in Mediterranean cuisine. Made from the bones and skin of desalinated cod, it is intense, gelatinous, and serves as a base for soups, rice dishes, sauces, and stews. This guide explains the correct method, common mistakes that ruin it, and its 8 best uses.
Ingredients for 1.5 liters of stock
- 500g desalinated cod bones and skin (or 300g trimmings)
- 1 onion
- 1 leek
- 2 cloves garlic
- 1 celery stalk
- 2 bay leaves
- 10 black peppercorns
- 1.8 liters cold water
Step-by-step recipe
- Desalinate the bones: If the bones are salty, soak them in cold water for 2 hours, changing the water once. The stock should not be salty.
- Start cold: Put all ingredients in the pot with cold water. Starting cold extracts more protein and yields a cleaner stock than starting hot.
- Skim: When it comes to a boil, skim off any foam with a spoon. This removes impurities and results in a clearer stock.
- Gentle simmer: Simmer for 25-30 minutes over very low heat (without bubbling vigorously). Fish stock can turn bitter if boiled strongly for too long.
- Strain: Strain through a fine-mesh sieve. Do not press the solids, or the stock will become cloudy.
Mistakes that ruin it
- More than 30 min cooking time: Fish stock becomes bitter over time. Never more than 30-35 min.
- Strong boil: Cloudies the stock and makes it bitter. Maximum temperature: 85-90°C (small bubbles).
- Not desalting the bones: The stock will be too salty and useless for cooking.
The 8 best uses for cod stock
| Use | Proportion | Result |
|---|---|---|
| Rice with cod | 100% stock | Deep marine flavor |
| Brandada de bacalao (cod brandade) | 3-4 tablespoons | Texture and flavor |
| Marmitako (tuna and potato stew) | 50-100% stock | Stew base |
| Pil-pil sauce | 50-100ml | Emulsion |
| Cod soup | 100% base | Complete soup |
| Cod stew | 50% stock | Extra depth |
| Cooking pasta with cod | 50/50 water mix | Flavored pasta |
| Sauce for baked cod | 100-150ml | Finishing sauce |
Storage and freezing
Cod stock keeps for 3-4 days in the refrigerator and 3 months frozen. Freeze it in 200-300ml portions in bags or jars. This way, you have stock ready to use without thawing large quantities.
Bacalalo — Desalted Cod (including bones)
Loins and pieces with bones perfect for making stock. The foundation of cod cuisine.
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Frequently asked questions
Can you make stock with unsalted dried cod?
It's best not to. The stock will be too salty. Always desalinate the bones and skin for at least 2 hours before making the stock.
Does cod stock smell a lot?
It has an intense marine aroma during cooking. Ventilate the kitchen. The smell dissipates when finished.
Can I use the water from desalting the cod?
No. That water has too much salt. The stock is made from the bones, not the desalting water.
See: Cod Marmitako | Cod Stew
