Summary: Cod is one of the most versatile fish in Spanish and European cuisine. It can be prepared in dozens of ways: baked, grilled, fried, confited, stewed, in sauce, raw...
Table of Contents
- Cooking cod: where to start
- Pre-step: proper desalting
- Which cut to use for each technique
- 1. Baked cod
- 2. Grilled cod
- 3. Fried and battered cod
- 4. Cod confit
- 5. Cod stew
- 6. Cod in green sauce
- 7. Cod al pil-pil
- 8. Steamed cod
- 9. Garlic cod
- 10. Raw cod (esqueixada)
- Common mistakes when cooking cod
- Temperature and time chart
- Frequently asked questions
- Conclusions
Cooking cod: where to start
Cod is one of the most versatile fish in Spanish and European cuisine. It can be prepared in dozens of ways: baked, grilled, fried, confited, stewed, in sauce, raw... Each technique produces a completely different result from the same ingredient. The problem is that cod is also a demanding fish: it dries out if overcooked, it's too salty if not desalted properly, and it flakes if handled too much.
In this guide, we cover the 10 main techniques for cooking cod, with timings, temperatures, and professional cooking tips. Whether it's your first time cooking cod or you've been doing it for years, you'll find useful information here to improve your dishes. The starting point is always the same: good quality desalted cod and the right cut for each technique.
Pre-step: proper desalting
Before cooking, salted cod needs proper desalting. If you buy already desalted cod (like at Bacalalo), you can skip this step.
Desalting rules
- Time: 24-48 hours in cold water in the fridge (thin pieces: 24h; thick fillets: 36-48h)
- Water changes: every 8-12 hours (minimum 3 changes)
- Cold water: never desalt in hot or warm water (it denatures the protein)
- Skin up: salt descends by gravity
- Salt test: cut a small piece from the center of the thickest piece and taste it. It should be slightly salty (the cooking process will reduce the perceived saltiness)
Which cut to use for each technique
The 5 main cuts of cod have different properties that make them ideal for different techniques:
- Loin: the premium piece. Thick, juicy, boneless. Ideal for baking, grilling, confit, pil-pil, and individual presentations.
- Penca (belly/flank): with central bone. More economical than the loin. Perfect for stews, frying, and green sauce (the bone adds collagen).
- Tail: thinner and drier. For stews, croquettes, and preparations where it's flaked.
- Flakes: small pieces. Croquettes, fritters, omelets, salads.
- Kokotxas (cheeks): the bottom part of the head. Unique gelatinous texture. For pil-pil and grilling.
Related products from Bacalalo
1. Baked cod
The easiest technique with the least risk of error. Baked cod remains juicy, cooks evenly, and doesn't require constant monitoring.
How to prepare it
- Temperature: 200 °C (without fan) or 180 °C (with fan)
- Time: 12-18 minutes depending on thickness (2 cm: 12 min / 3 cm: 15 min / 4 cm: 18 min)
- Cut: loin with skin
- Tip: place a bed of onion and bell pepper under the cod. The vegetables release steam, which helps maintain moisture.
2. Grilled cod
The quickest and lightest method. Grilled cod requires technique to prevent it from drying out or sticking.
How to prepare it
- Temperature: very hot grill, high heat
- Time: 3-4 min on the skin side, 2 min on the flesh side
- Cut: loin with skin (the skin protects the flesh)
- Tip: pat the cod dry with kitchen paper before cooking. Moisture prevents the crispy crust from forming. Oil the fish, not the grill.
3. Fried and battered cod
Battered and fried cod is an absolute classic of Spanish cuisine: fritters, soldaditos de Pavía, cod in tempura...
How to prepare it
- Oil temperature: 180 °C (use a thermometer)
- Time: 3-4 minutes until uniformly golden
- Cut: penca or loin cut into 3-4 cm pieces
- Batters: flour + egg (classic), tempura (crispy and light), beer (lighter)
- Tip: do not move the pieces in the first 2 minutes. The batter needs time to seal before turning.
4. Cod confit
Confit produces the juiciest and tenderest cod possible. A low-temperature technique that requires patience but is foolproof.
How to prepare it
- Oil temperature: 55-65 °C (thermometer essential)
- Time: 15-25 minutes at 60 °C
- Cut: thick, skinless loin
- Tip: cod confited at 55 °C will be sashimi-like (silky, translucent). At 65 °C, it will be firmer and opaque. Choose according to your preference.
5. Cod stew
Cod stew is comfort food: cod is gently cooked in a broth with potatoes, vegetables, and sofrito.
How to prepare it
- Temperature: low heat, never a strong boil
- Time: 10-12 minutes for cod to cook (add it when potatoes are almost done)
- Cut: penca (adds collagen to the broth) or loin in pieces
- Tip: add the cod in the last 10-12 minutes. If you cook it from the beginning, it will completely fall apart.
6. Cod in green sauce
Cod in green sauce is one of the great dishes of Basque cuisine: cod in an emulsion of oil, garlic, parsley, and fish broth.
How to prepare it
- Temperature: medium heat, moving the pot (back and forth)
- Time: 12-15 minutes
- Cut: loin with skin (the gelatin from the skin helps to bind the sauce)
- Tip: the back-and-forth movement of the pot is what emulsifies the sauce. If you don't move the pot, you'll have oil with water instead of green sauce.
7. Cod al pil-pil
Pil-pil is the most difficult and also the most spectacular technique. An emulsion of oil, garlic, and the natural gelatin of the cod.
How to prepare it
- Temperature: low-medium heat, never high
- Time: 15-20 minutes confit + 10-15 minutes emulsion
- Cut: thick loin with skin and maximum gelatin (the upper loin from the nape area is ideal)
- Tip: the oil should be at 55-60 °C for the cod's gelatin to be released. If the oil is too hot, the gelatin will denature and won't emulsify.
8. Steamed cod
The healthiest way to cook cod: no oil, no added fat, preserving all nutrients.
How to prepare it
- Temperature: water vapor (100 °C)
- Time: 8-12 minutes depending on thickness
- Cut: loin or penca
- Tip: add aromatic herbs (bay leaf, thyme) and lemon slices to the steamer water to perfume the fish. Serve with good quality extra virgin olive oil drizzled raw.
9. Garlic cod
Garlic cod is the quintessential 15-minute recipe: sliced garlic, chili, and olive oil.
How to prepare it
- Temperature: medium-low heat for the garlic, medium-high for searing the cod
- Time: 15 minutes total
- Cut: loin or penca with skin
- Tip: brown the cod first, set aside, make the garlic sauce in the pan, and pour the hot oil over the cod. The sizzling of the oil finishes the cooking.
10. Raw cod (esqueixada)
Esqueixada is the only raw cod preparation in Spanish tradition: desalted cod flaked with tomato, onion, olives, and olive oil.
How to prepare it
- Temperature: no cooking (cold)
- Cut: loin or flakes, hand-flaked (never with a knife)
- Tip: the texture of raw cod should be like shredded petals, not cut pieces. Flake following the natural grain of the flesh.
Common mistakes when cooking cod
- Overcooking: the most frequent mistake. Cod continues to cook with residual heat. Remove it from the heat when the center is still slightly translucent.
- Improper desalting: overly salty cod ruins any recipe. If in doubt, taste a piece before cooking.
- Not drying the cod: excess moisture prevents it from browning correctly on a grill or pan. Always pat dry with kitchen paper.
- Too high heat: cod is a delicate fish. Except for quick searing on a grill, low-medium heat is your friend.
- Stirring too much: cod flakes easily. Move the pot, not a spoon inside it. Use wide spatulas for turning.
- Cooking without skin: the skin protects the flesh from direct heat and provides gelatin. Remove it afterwards if you don't like it, but cook with it.
Temperature and time chart
- Oven: 200 °C / 12-18 min
- Grill: high heat / 5-6 min total
- Fried: 180 °C (oil) / 3-4 min
- Confit: 55-65 °C / 15-25 min
- Stew: low heat / 10-12 min (cod in the stew)
- Green sauce: medium heat / 12-15 min
- Pil-pil: 55-60 °C / 15-20 min + emulsion
- Steamed: 100 °C / 8-12 min
- Garlic cod: medium-low (garlic) + medium-high (searing) / 15 min
- Raw: no cooking
Universal rule: the ideal internal temperature for cooked cod is 55-60 °C. With a kitchen thermometer, you can hit the exact point in any technique.
Conclusions
- Cooking cod: where to start: Cod is one of the most versatile fish in Spanish and European cuisine.
- Pre-step: proper desalting: Before cooking, salted cod needs proper desalting.
- 1. Baked cod: The easiest technique with the least risk of error.
- 2. Grilled cod: The quickest and lightest method.
- 3. Fried and battered cod: Battered and fried cod is an absolute classic of Spanish cuisine: fritters, soldaditos de Pavía, cod in tempura.
Frequently asked questions
What's the easiest way to cook cod?
The oven. You just need to place the cod on a baking tray with a little oil and vegetables, and wait 15 minutes. It's hard to go wrong. Content Cooking cod: where to start Pre-step: proper desalting Which cut to use for each technique 1.
How do I know the cod is cooked?
Cod is cooked when the flesh turns from translucent to opaque (white) and flakes easily when pressed with a fork. With a thermometer: 55-60 °C in the center.
Why does my cod dry out?
Due to overcooking or too high heat. Cod has only 0.7g of fat: there's no margin for error. Cook it less than you think: residual heat finishes the job. The problem is that cod is also a demanding fish: it dries out if overcooked, it's too salty if not desalted properly, and it flakes if handled too much.
What cut of cod is best to start with?
The loin. Thick, boneless, easy to handle. It's the most versatile piece and the hardest to ruin. Content Cooking cod: where to start Pre-step: proper desalting Which cut to use for each technique 1.
Can frozen cod be cooked directly?
For stews, yes (add it frozen, it will take a few more minutes). For grilling, baking, or frying, defrost in the fridge 12-24 hours beforehand. Frozen cod releases a lot of water, which prevents browning. Content Cooking cod: where to start Pre-step: proper desalting Which cut to use for each technique 1.
Is desalted cod already cooked?
No. Desalted cod is raw cod that has been salted and then rehydrated. It needs cooking (except for esqueixada, where it's eaten raw) before consumption. The starting point is always the same: good quality desalted cod and the right cut for each technique.
Buy premium desalted cod from Iceland at Bacalalo.
