Cod Salad: Recipe for the Best Tapas with Cod

What is cod salad and why it works so well

Russian salad is, along with Spanish omelet, the most ubiquitous tapa in Spain. It's served in almost every bar in the country, from beach chiringuitos to Michelin-starred restaurants. The classic version uses canned tuna, but when you substitute tuna with desalted cod, something special happens: the salad levels up.

Cod brings something to the salad that canned tuna cannot: fibrous texture, a more subtle and elegant flavor, and an absorption capacity that makes every bite perfectly integrated with the mayonnaise and vegetables. While canned tuna can be compact and somewhat dry, shredded cod melts into the whole, creating a creamier and more harmonious salad.

In the culinary tradition of northern Spain — Basque Country, Cantabria, Asturias — cod salad is as common as the tuna version. In the pintxos bars of San Sebastián and Bilbao, it's common to find salads with confit cod, smoked cod, or even cod brandade as a base. In Catalonia, ensaladilla de bacallà is a classic of the Barceloneta chiringuitos.

At Bacalalo, our store in the Mercat del Ninot in Barcelona since 1990, we consider cod salad to be one of the best ways for those who haven't tried it before to discover the flavor of Icelandic cod. It's a familiar, recognizable, and risk-free dish: everyone knows and loves Russian salad, and trying it with quality cod always brings a positive surprise.

Ingredients for cod salad

For 6-8 people (as a generous tapa)

• 400 g desalted cod (equivalent to about 250 g dry cod)
• 500 g potatoes (floury variety, such as Kennebec or Monalisa)
• 2 medium carrots
• 150 g peas (frozen or fresh in season)
• 100 g fine green beans (optional but recommended)
• 2 hard-boiled eggs
• 8-10 green olives stuffed with anchovy
• 4-5 gherkins
• 1 small can of bell peppers (or 2 roasted piquillo peppers)

For the homemade mayonnaise

• 1 whole egg (at room temperature)
• 250 ml sunflower oil (or a blend of sunflower + mild olive oil)
• 1 tablespoon lemon juice (or white wine vinegar)
• 1 pinch of salt
• 1 small garlic clove (optional, for aioli version)

Notes on ingredients

The cod: Use quality Icelandic cod (Gadus morhua). For salad, shredded or flaked is the most practical format. If using loins, you'll need to shred them by hand after cooking. The cod must be properly desalted — lightly salted, not bland — as it will be the main source of saltiness in the salad.

The potatoes: The most important ingredient after the cod. They should be a floury variety, which break down slightly when cut and absorb mayonnaise well. Waxy potatoes (like Charlotte) keep their shape but create a less creamy salad. Cut them into 1-1.5 cm cubes for the ideal size.

The vegetables: Carrots add sweetness and color. Peas add texture and green dots. Green beans are optional but add a subtle crunch that contrasts with the overall creaminess. All vegetables should be cooked al dente: tender but with a firm bite. Overcooked vegetables make a soft, bland salad.

The pickles: Stuffed olives and gherkins are not just for decoration — they are a fundamental part of the flavor. Their points of acidity and saltiness break up the creaminess of the mayonnaise and create a balance of flavors in every bite. Don't omit them.

How to prepare cod for salad

The way you prepare the cod largely determines the final texture of the salad. There are two main methods:

Method 1: Poached cod (classic)

1. Once the cod is desalted (24-36 hours in the fridge with water changes), place it in a saucepan with cold water to cover it.
2. Add 1 bay leaf, a few black peppercorns, and half a leek (optional, for flavoring).
3. Bring the water to medium heat until it begins to tremble (about 70-80°C). Do not let it boil: boiling breaks down the cod fibers and leaves it dry and tough.
4. Keep the heat on low for 8-10 minutes for loins, or 5-6 minutes for flakes.
5. Remove from water and let cool. Shred by hand into irregular flakes, removing any bones or skin you find.

Method 2: Confit cod (gourmet)

1. Place the desalted and dry cod in a frying pan or shallow pot.
2. Cover it with extra virgin olive oil.
3. Heat on very low heat until the oil reaches 60-65°C. The cod should cook slowly in the oil for 15-20 minutes, without the oil bubbling.
4. Remove and shred. Confit cod is juicier, more unctuous, and adds extra richness to the salad.
5. Reserve the confit oil: you can use it for the mayonnaise (mixed with sunflower oil) or to dress the salad at the end.

The confit method produces a restaurant-level salad, but poaching is perfectly valid and more practical for everyday use. In both cases, the important thing is not to overcook the cod: it should be tender and juicy, not dry and fibrous.

Step-by-step recipe

Step 1: Cook the vegetables (30 minutes)

It's essential to cook each vegetable separately or at staggered times, because each one needs a different amount of time:

1. Potatoes: Place them whole (with skin) in a pot with cold salted water. Bring to a boil and cook for 20-25 minutes until a knife pierces them easily but they don't fall apart. Drain and let cool before peeling and dicing into 1-1.5 cm cubes.
2. Carrots: Peel them and boil them whole in salted water for 12-15 minutes. They should be al dente, not soft. Drain, cool, and cut into small cubes (0.5 cm).
3. Peas: If frozen, boil them in salted water for 3-4 minutes. Fresh, 5-7 minutes. Drain and immediately cool in ice water to set the bright green color.
4. Green beans: Trim the ends and boil them in salted water for 5-6 minutes. Al dente: green and with a subtle crunch. Cool in ice water and cut into 1 cm pieces.
5. Eggs: Boil them for 10 minutes in boiling water for perfect hard-boiled eggs. Cool immediately in ice water (this prevents the green ring around the yolk). Peel and chop into irregular pieces.

Important tip: Cooking potatoes with their skin prevents them from absorbing excess water, which would then dilute the mayonnaise. Peel them once they are cool — the skin comes off easily.

Step 2: Prepare the cod

While the vegetables are cooking, prepare the cod according to your preferred method (poached or confit). Shred it into medium flakes and set aside.

Step 3: Cut the pickles

Chop the stuffed olives into slices or quarters. Dice the gherkins into small cubes. Cut the bell peppers or piquillo peppers into thin strips or cubes.

Reserve some whole olives, hard-boiled egg slices, and pepper strips for garnish.

Step 4: Prepare the homemade mayonnaise

Homemade mayonnaise is non-negotiable for a good salad. The difference with commercial mayonnaise is abysmal: freshness, creaminess, flavor. If you use jarred mayonnaise, your salad will have a quality ceiling that you won't be able to surpass. Dedicate 2 minutes — it's the easiest part of the recipe.

(We detail the complete recipe in the next section.)

Step 5: Mix the salad

This is the step where most salads go wrong. The mixing technique is as important as the ingredients:

1. In a large bowl, place the diced potatoes. They should be at room temperature or slightly warm (not hot or cold from the fridge). Warm potatoes absorb mayonnaise better.
2. Add the carrots, peas, green beans, chopped olives, gherkins, and peppers.
3. Add the shredded cod. Distribute it well so that every bite has cod.
4. Add the chopped eggs.
5. Pour in the homemade mayonnaise. Start with two-thirds of the total amount and mix gently, using a large spatula or two spoons.
6. Mix with enveloping motions, not by aggressively stirring. The goal is for the mayonnaise to coat each ingredient without crushing the potatoes or breaking up the cod. Mixing roughly results in a pasty salad where the ingredients are indistinguishable.
7. Evaluate the consistency. If the salad seems dry, add more mayonnaise. It should be creamy and unctuous, but not soaked. Keep in mind that the salad will absorb more mayonnaise during chilling.

Step 6: Chill in the refrigerator (minimum 2 hours)

Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, ideally 4-6 hours or overnight. Chilling is essential:

• Flavors integrate and mature.
• Potatoes absorb the mayonnaise, creating a more compact texture.
• The cod releases its natural gelatin, which acts as a binder.
• The salad compacts enough to be served in a mound without crumbling.

Before serving, taste and adjust for salt (it may need a little more after chilling). If it has absorbed a lot of mayonnaise and seems dry, add another spoonful and mix gently.

Homemade mayonnaise: the soul of the salad

A good salad needs good mayonnaise. And good mayonnaise takes exactly 2 minutes and a hand blender. There's no excuse for using jarred mayonnaise.

Homemade mayonnaise recipe with a hand blender

1. Place the whole egg, lemon juice, salt, and oil in the blender cup (narrow and tall). All together, in no particular order.
2. Insert the hand blender to the bottom of the cup, without moving it.
3. Turn the blender on at maximum speed. You will see a white emulsion form at the base.
4. Without turning off the blender, slowly (very slowly) lift it from the bottom to the surface. In 20-30 seconds, you'll have a perfect, thick, and shiny mayonnaise.
5. Taste and adjust salt and lemon.

Aioli variation (recommended)

For a salad with more character, add a small peeled garlic clove to the bottom of the cup along with the egg. The result is a mayonnaise with a subtle garlic background that perfectly complements the cod. It's not a strong aioli — it's mayonnaise with a whisper of garlic.

Tips for mayonnaise

• Room temperature egg: Essential. A cold egg from the fridge emulsifies less well and can curdle.
• Oil: Use sunflower oil or a blend of 80% sunflower + 20% mild olive oil. Pure extra virgin olive oil gives a bitter and too intense flavor for the salad.
• If it separates: Put another egg in a clean glass and pour the separated mayonnaise on top. Blend from the bottom — it will come back together. Don't throw away separated mayonnaise, it can always be fixed.
• Quantity: The recipe above produces about 300 ml of mayonnaise, enough for this salad. Make more if you like your salad extra creamy.

Cod salad variations

Cod salad with piquillo peppers

Roasted piquillo peppers are cod's best friend. For this variation, replace the bell peppers with 6-8 piquillo peppers cut into wide strips. Incorporate half chopped into the mixture and use the other half to decorate the surface. The smoky sweetness of the piquillo elevates the salad to a gourmet restaurant level.

Confit cod salad with mild aioli

Use the confit cod method in olive oil and substitute standard mayonnaise with a mild aioli (mayonnaise with a garlic clove). Add a tablespoon of the confit oil to the final mixture. This is the most luxurious version and the one that most closely resembles the cod salads served in Michelin-starred restaurants in the Basque Country.

Smoked cod salad

If you find smoked cod (or smoke it yourself with a smoking gun), the result is spectacular. The smoky flavor integrates with the mayonnaise in an addictive way. Use 300g of thinly sliced smoked cod, no prior cooking needed, just chopped and added to the mixture. The smoky flavor adds a surprising touch of complexity.

Cod salad with green apple

A modern variation that works wonderfully: add half a green apple (Granny Smith type), peeled and diced into small pieces. The acidity and crunch of the apple contrast with the creaminess of the mayonnaise and the smoothness of the cod. Add the apple just before serving to maintain its texture.

Cod salad with capers and lemon

A Mediterranean version that replaces gherkins with 2 tablespoons of capers and adds lemon zest to the mayonnaise. Capers provide a more elegant acidity than gherkins, and grated lemon adds an aromatic freshness that makes the salad lighter and more summery.

Whatever variation you choose, at Bacalalo you will find the ideal Icelandic cod and desalted cod for your salad. Since 1990 in the Mercat del Ninot, we select the best Gadus morhua so that your recipes always turn out perfect.

Presentation and serving suggestions

The presentation of cod salad can be as simple or elaborate as you like. Here are the most common options:

Bar tapa style

Serve the salad on an oval plate, forming a generous mound. Decorate with strips of bell pepper, slices of hard-boiled egg, and artfully arranged stuffed olives. Drizzle with a little extra virgin olive oil and a pinch of sweet paprika. This is the most recognizable presentation and what everyone expects.

Pintxo style

Using an ice cream scoop or two spoons, form quenelles (ovals) of salad and place them on toasted bread slices. Top each pintxo with a cod flake, half an olive, and a sprinkle of paprika. Perfect for events, snacks, and informal dinners.

Restaurant style

Place a plating ring in the center of the plate and fill it with the salad, pressing lightly. Carefully remove the ring. Decorate with a few thin slices of confit cod, a drizzle of extra virgin olive oil, some microgreens, and a sprinkle of sea salt. If you have piquillo peppers, place one or two on top. A touch of lemon gel or a Pedro Ximénez reduction elevates the presentation to gourmet level.

Serving temperature

Cod salad is served cold, straight from the refrigerator. Unlike Spanish omelet (which can be served warm), the salad needs to be cold for the mayonnaise to maintain its firmness and the texture to be just right. Take it out of the refrigerator 10 minutes before serving so it's not excessively cold and the flavors can express themselves better.

Frequently Asked Questions