Summary: Galician cod empanada is one of the great treasures of Northwestern Spanish cuisine. In Galicia, empanada is much more than a recipe: it's a cultural institution, present at pilgrimages, popular festivals, family meals, and as the culmination of any worthy celebration. And among all the varieties of Galician empanada (tuna, meat, sardine), the cod with pepper and onion is, for many, the most delicious and representative.
What makes Galician cod empanada special is the combination of the crispy, slightly flaky dough, which retains the juices of the filling without becoming soggy, with that generous filling of shredded cod, onion slowly simmered until almost caramelized, and red and green peppers that add sweetness and color. Paprika from La Vera is the seasoning that gives Galician empanada its characteristic reddish-orange color and its unmistakable smoky aroma.
At Bacalalo, we have been selecting the best Gadus morhua cod in Barcelona's Mercat del Ninot since 1990. For Galician empanada, desalted cod flakes are perfect: they are already the right size for the filling and have the correct salt point. We present the complete recipe for Galician cod empanada, with homemade dough and traditional filling.
Content
Ingredients for 8-10 people (large empanada 35x25 cm)
For the Galician dough:- 500g strong wheat flour (or half strong, half all-purpose)
- 150ml mild olive oil (or the oil from the filling's sofrito)
- 150ml warm water
- 25g fresh yeast (or 8g dry baker's yeast)
- 1 teaspoon salt
- 1 egg (for brushing)
- 600g desalted cod flakes (or shredded fillets)
- 3 large onions
- 2 medium red peppers
- 1 large green pepper
- 4 cloves garlic
- 200g crushed natural tomatoes
- 2 teaspoons sweet paprika from La Vera (and a little spicy if you like it)
- 150ml extra virgin olive oil
- 1 bay leaf
- Salt and pepper (little salt, the cod already has some)
- Chopped fresh parsley
Step-by-Step Preparation
Step 1: Make the Filling (preferably the day before)
The empanada filling greatly improves if made the day before and rested in the refrigerator: the cod fully absorbs the sofrito, and the flavors integrate perfectly.
In a large pan, heat the oil over medium-low heat. Sauté the thinly sliced onion for 15-20 minutes over very low heat until it is completely tender, transparent, and begins to caramelize. Patience is key at this step.
Add the peppers cut into thin strips and sauté for another 10 minutes. Add the minced garlic and sauté for 3 minutes. Add the paprika (off the heat or at very low temperature so it doesn't burn) and stir well. Add the tomato and bay leaf. Cook the mixture over medium heat for 15 minutes until the sofrito is well concentrated.
Step 2: Add the Cod to the Filling
Add the desalted Bacalalo cod flakes or shredded cod to the sofrito. Mix well, lower the heat, and cook for 8-10 minutes, stirring occasionally. The cod will absorb the sofrito and release its juices, fully integrating with the onion and pepper.
The filling should be moist but not liquid: if there is too much liquid, cook over high heat uncovered for 5 minutes to evaporate. If the filling is too liquid when assembling the empanada, it will moisten the dough.
Remove the bay leaf, add the chopped parsley, adjust salt, and let cool completely. Reserve any leftover oil from the sofrito: you will use it for the dough.
Step 3: Make the Galician Dough
Dissolve the fresh yeast in warm water (35-40°C). If using dry yeast, mix directly with the flour.
In a large bowl, place the flour with the salt and form a well. In the center, add the water with the yeast and the oil (preferably the oil from the sofrito, which gives color and flavor). Mix with a fork first, then knead on a floured surface for 8-10 minutes until you get an elastic, smooth dough that doesn't stick to your hands.
Form a ball, cover with a clean damp cloth, and let rise in a warm place for 1 hour, until it has doubled in volume.
Step 4: Divide and Roll Out the Dough
Once the dough has risen, divide it into two portions: one slightly larger for the base (60%) and the other for the top (40%).
Roll out the larger portion on floured parchment paper with a rolling pin until you get a rectangle about 35x25 cm and 3-4 mm thick. Transfer it with the paper to a baking sheet.
Step 5: Assemble the Empanada
Spread the cold cod filling over the dough base, leaving a 2-3 cm border free around the entire perimeter. The filling should be generous but should not exceed the border.
Roll out the top dough and place it over the filling. Join the edges of the base and top by pressing and twisting inwards, creating a decorative seal that also prevents it from opening during baking. With scissors or a knife, make a small hole in the center of the top: this is the chimney that allows steam to escape and prevents the empanada from deforming.
Step 6: Rest and Brush
Cover the empanada with a cloth and let it rest for 20-30 minutes. During this rest, the dough continues to ferment slightly and becomes fluffier after baking.
Preheat the oven to 200°C with top and bottom heat. Brush the surface of the empanada with beaten egg, making sure to reach the edges. The egg gives the characteristic golden color of Galician empanada.
Step 7: Bake
Bake the empanada in the oven for 35-45 minutes until golden brown on top and bottom. After 20 minutes, check the color: if it is browning too quickly on top, cover with aluminum foil for the last 15 minutes.
The empanada is ready when the dough sounds hollow when gently tapped with your knuckles on the bottom.
Step 8: Rest and Cut
Remove the empanada from the oven and let it rest for at least 15 minutes before cutting. This rest is essential: if you cut the empanada hot, the liquid filling will spill out and the dough will lose its structure. Cut warm or at room temperature, it keeps perfectly.
Expert Tips
The oil from the sofrito in the dough is the Galician trick. The reddish oil leftover from the pepper and paprika sofrito not only flavors the dough: it gives it that characteristic reddish-orange color of Galician empanada that differentiates it from any other empanada.
Cold filling is essential. Never assemble the empanada with hot filling. The steam from the hot filling moistens the dough inside during baking and makes the base raw and without texture. The filling must be completely cold before assembling.
Slow-cooked onion is what distinguishes a good empanada from an extraordinary one. A minimum of 20 minutes of slow poaching. The almost caramelized onion provides the sweetness and depth of flavor that distinguishes traditional Galician empanada.
Don't skimp on the filling. A generous Galician empanada has a filling layer of at least 2.5-3 cm high inside the dough. An empanada with scarce filling is a disappointment with every slice.
The central chimney is not optional. Without the central chimney, the steam from the filling cannot escape, and the pressure causes the dough to puff up and open somewhere. The chimney ensures that the empanada maintains its perfect shape during baking.
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Recipe Variations
Cod empanada with raisins and pine nuts. A sweeter and more festive variation that adds a handful of seedless raisins and another of toasted pine nuts to the filling. The contrast between the sweetness of the raisins and the saltiness of the cod is a classic combination in medieval Spanish cuisine.
Cod empanada with spinach. Add 200g of sautéed spinach with garlic to the cod filling. The green color of the spinach contrasts with the red of the pepper and creates a very attractive visual presentation when cut.
Cod empanada with puff pastry. Replace the yeast dough with two sheets of refrigerated puff pastry. The result is different (crispier and flakier, less spongy) but much faster to prepare. Ideal for when you don't have time for homemade dough.
What to Serve With It
- Galician white wine: Albariño from Rías Baixas (the perfect pairing)
- Galician red Ribeiro for a more rustic version
- Roasted pepper salad with vinaigrette
- Simple green salad with cherry tomatoes
- Sparkling water or natural cider
- As a main course or part of a festive appetizer spread
Why Cod Quality Matters
Galician cod empanada has a generous filling where cod is the absolute star. If the cod lacks flavor, the filling will be bland, dominated only by pepper and onion. If the cod is of premium quality, well-cured and desalted Gadus morhua, its flavor permeates the entire filling, and every bite of empanada is a gift of flavor.
At Bacalalo, we have been selecting cod at Barcelona's Mercat del Ninot since 1990, making recipes like this special. Our desalted cod flakes are perfect for the empanada filling: the right size, the ideal salt level, and that deep flavor that transforms a good empanada into a memorable one.
Frequently Asked Questions about Cod Empanada
How long does it take to make Galician cod empanada from scratch?
With the filling made the day before: 2-2.5 hours in total (1 hour for dough fermentation, 30 min for resting the assembled empanada, 40 min baking). If you do everything the same day, add 30-45 minutes to make and cool the filling.
Can store-bought puff pastry be used for cod empanada?
Yes, although the result is different from traditional Galician empanada. Puff pastry gives a crispier and flakier texture, less spongy. Homemade yeast dough provides that characteristic fluffy texture of Galician empanada that retains the filling juices without becoming soggy.
How should cod empanada be stored?
At room temperature, well covered, it will last 1 day. In the refrigerator, well covered, 3-4 days. To reheat, bake at 150°C for 15-20 minutes for the dough to regain its texture. Do not reheat in the microwave: the dough becomes rubbery.
Can cod empanada be frozen?
Yes, frozen empanada is excellent. You can freeze it already baked, in portions, well wrapped in plastic wrap and aluminum foil. To thaw, leave at room temperature for 2-3 hours and heat in the oven at 180°C for 15 minutes.
Why is the base of my empanada raw?
The most common causes are: overly liquid filling, oven temperature too low, or tray placed too high in the oven. Make sure to place the tray in the lowest position in the oven so that the heat reaches the base properly, and that the filling is sufficiently dry before assembling.
How many people does an empanada of these dimensions feed?
An empanada measuring 35x25 cm serves 8-10 people as an appetizer or 6-8 people as a main dish accompanied by a salad.
Can Galician empanada be made without yeast?
With unleavened dough, it is crispier and thinner, almost like shortcrust pastry. It is not the traditional Galician empanada (which has spongy dough thanks to yeast) but it is a valid alternative if you prefer a crispier texture.
What paprika to use for Galician cod empanada?
Sweet paprika from La Vera (smoked) is the traditional one and gives that unmistakable aroma to Galician empanada. If you like it spicy, substitute half with hot paprika from La Vera. Regular unsmoked paprika gives a similar color but without the characteristic aroma.
Is cod empanada eaten hot or cold?
Galician empanada is eaten at room temperature, which is how all its flavors are best appreciated. Hot, fresh out of the oven, it's also good. Cold from the fridge, it loses some flavor and the dough hardens. If you've stored it in the fridge, take it out 30 minutes before eating or heat it slightly in the oven.
How much filling should I put in the empanada?
For the indicated measurements (35x25 cm), the filling should be 2.5-3 cm high within the dough. If the filling is too sparse, the empanada will be disappointing when cut. If there's too much, the dough cannot be properly sealed.
Can I make individual cod empanadas?
Yes, individual cod empanadillas are perfect as an appetizer or to take with you. With the same dough and filling, form small circles (10-12 cm in diameter), place a spoonful of filling in the center, close into a half-moon, and seal the edges with a fork. Bake at 200°C for 20-25 minutes.
Can I substitute strong flour with plain flour in the dough?
Yes, although the dough made with strong flour is more elastic and easier to stretch without tearing. With plain flour, the result is good but the dough can be a bit more difficult to work with. A 50/50 mix is a good intermediate solution.
🛒 Products mentioned in this article
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Conclusion
Galician cod empanada is much more than a recipe: it's a dish for celebration, festivity, and shared tradition. It requires some time and planning, but the result is a dish that impresses everyone and that you'll always want to repeat. The key, as in all authentic Galician cuisine, is the quality of the main ingredient.
For the best cod empanada, start with the best cod. At Bacalalo, your go-to store in Barcelona's Mercat del Ninot since 1990, you'll find the Gadus morhua flakes and loins that make this empanada a gastronomic memory for your guests. Because the perfect empanada starts with the perfect filling, and the perfect filling starts with the perfect cod.
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