Easy Cod Recipes: The 12 Best for Any Skill Level

This guide is the ultimate hub for cod recipes. Tried and tested recipes, organized by difficulty, with mini-instructions for each and links to the full posts where you'll find detailed step-by-step instructions.

The secret that very few will tell you before you start: desalting is everything. Properly desalted cod transforms any recipe. Poorly desalted cod ruins even the best cooking technique.

Recipe Index by Difficulty

Easy level (less than 30 active minutes)

1. Baked cod with potatoes and onions
2. Salad of desalted cod with orange
3. Grilled cod with ratatouille
4. Cod croquettes

Intermediate level (30-60 minutes, some technique)

1. Cod in Biscay style
2. Salt cod brandade
3. Cod burgers
4. Confit cod with honey aioli

Festive Level (specific technique, spectacular results)

1. Cod in pil pil sauce
2. Bacallà a la llauna
3. Manchego garlic stew
4. Cocochas al pil pil with creamy rice

Before We Begin: The Correct Desalting Process

All these recipes use previously desalted cod. If you have bought salted cod (which is the highest quality form), you need to desalinate it:

In a hurry? At Bacalalo, we sell pre-salted cod, ready to cook. Ask at the counter or in our online store.

Buy ready-to-use desalted cod — Bacalao, Mercat del Ninot

The 12 Recipes

1. Baked Cod with Potatoes and Onions

Difficulty: Easy | Time: 25 min active + 45 min oven | Serves: 4

The queen of easy cod recipes. A Sunday dish that cooks itself in the oven while you relax.

• 600g desalted cod loin
• 4 medium potatoes (monalisa or kennebec type)
• 2 large onions
• 4 cloves of garlic
• Extra virgin olive oil
• Sweet and hot paprika to taste
• Fresh parsley

1. Peel and slice the potatoes into 5 mm rounds. Slice the onion into thin julienne strips.
2. On a baking tray, layer oil, then mix potatoes and onions. Add a little salt (the cod will still have some salt). Bake at 180°C for 30 minutes.
3. Remove from the oven, place the cod on top skin-side up. Sprinkle with sliced ​​garlic, drizzle with plenty of oil, and add paprika.
4. Another 15-20 minutes until the skin is golden brown and the meat is flaky.
5. Chopped parsley is already on the table.

Tip: Monalisa potatoes hold up better in the oven without falling apart. For extra flavor, add a splash of white wine to the potatoes before baking.

2. Salted Cod Salad with Orange

Difficulty: Very easy | Time: 15 minutes + desalting | Serves: 4

Cod doesn't always need heat. This salad surprises everyone and takes only 15 minutes to make.

• 400g desalted cod in flakes or small pieces
• 2 oranges
• 1 small red onion
• black olives
• Extra virgin olive oil
• Sherry vinegar (a few drops)

1. If the cod is in salt, desalinate it for 18-24 hours in cold water changed every 8 hours.
2. Drain and crumble it with your fingers into irregular pieces.
3. Peel the oranges completely (without the white pith) and cut into segments or slices.
4. Red onion, julienned very finely (if it is very strong, soak for 10 minutes in cold water).
5. To assemble: cod, orange, onion, olives. Dress with plenty of oil and a few drops of vinegar.

Note: This salad is a classic of Mediterranean cuisine. In Catalonia, it's known as "esqueixada" when made with fresh, desalted, shredded cod. The version with orange is the Andalusian version.

3. Grilled Cod with Ratatouille

Difficulty: Easy | Time: 30 minutes | Players: 4

Grilling is the technique that best respects the natural texture of cod. A base of ratatouille makes it a complete dish.

• 4 desalted cod loins (150-180 g each)
• 2 ripe tomatoes
• 1 red pepper
• 1 green pepper
• 1 zucchini
• 1 onion
• Olive oil, garlic, salt

1. Pisto: Sauté onion and garlic in oil, then add diced peppers and zucchini. Once softened, add the peeled and diced tomato. Cook for 20 minutes over medium-low heat.
2. Cod: very hot griddle or non-stick pan, a few drops of oil. Skin down first, 3-4 minutes. Turn over, 2 minutes.
3. Serve the cod on top of the ratatouille. Drizzle with a little extra virgin olive oil.

Tip: The skin seals the cod first and gets crispy. Don't move the loin while it's cooking.

4. Cod Croquettes

Difficulty: Easy-Medium | Time: 45 minutes + cooling | Serves: 4-6 (about 20 croquettes)

Cod croquettes are the easiest to make because the shredded cod gives the béchamel sauce a natural consistency.

• 250g desalted shredded cod
• 50g butter
• 80g flour
• 600 ml milk
• 1 small onion
• Nutmeg, parsley
• Egg and breadcrumbs for coating

1. Sauté the finely chopped onion in butter. Add the flaked cod and mix for 2 minutes.
2. Stir in the flour and toast for 2 minutes, stirring constantly. Gradually add the hot milk, stirring continuously.
3. Cook for 10-12 minutes over medium heat until the mixture thickens. Adjust the salt, add parsley and nutmeg.
4. Spread on a tray, cover with cling film on the skin, let cool (minimum 2 hours, preferably overnight in the refrigerator).
5. Shape the croquettes, coat in flour, then egg, then breadcrumbs. Fry in plenty of oil at 180°C.

Tip: The dough should be very firm when cold. If it's soft, add more flour next time or cook it for a longer time.

5. Bacalao a la Vizcaína

Difficulty: Medium | Time: 60 minutes | Players: 4

Biscayne sauce is the quintessential Basque sauce: made with dried red peppers, onion, and chorizo ​​peppers. It requires some patience, but the result is spectacular.

• 4 desalted cod loins
• 4-5 dried ñora peppers
• 2 large onions
• 2 cloves of garlic
• Homemade fried tomato sauce (3 tablespoons)
• Cod broth or water
• Olive oil

1. Soak the dried red peppers in hot water for 30 minutes. Scrape the flesh from the inside with a spoon.
2. Sauté onion and garlic very slowly (20-25 min) until very soft and golden.
3. Add the ñora pepper flesh and the tomato. Cook for 5 minutes. Blend and strain through a fine-mesh sieve.
4. In the same saucepan, brown the cod on both sides. Add the sauce, just enough stock to cover.
5. Cook over very low heat for 10-12 minutes. The cod will release gelatin that will thicken the sauce.

Link: Full recipe for cod in Biscay sauce →

6. Salt Cod Brandade

Difficulty: Medium | Time: 40 minutes | Players: 6-8

Brandade is an emulsion of salt cod, oil, and sometimes potato or garlic. A Mediterranean staple, it can be served as an appetizer, first course, or filling.

• 500g desalted cod
• 200 ml mild olive oil
• 3-4 cloves of garlic
• 2 medium cooked potatoes (optional — Catalan version)
• Milk (if you need to lighten it up)

1. Confit the cod in olive oil at 60-70°C for 10-12 minutes. Reserve the oil.
2. Crumble the cod by hand, removing skin and bones.
3. In a mortar or food processor, work the cod with the garlic. Slowly drizzle in the confit oil while emulsifying, as if making mayonnaise.
4. If you add cooked potato, add it at the end and mix until you get the desired texture.
5. Adjust the salt. Serve warm with toast, slices of toasted bread, or as a filling.

7. Cod Burgers

Difficulty: Medium | Time: 30 minutes | Players: 4

Shredded cod is the perfect protein for burgers: it binds well, has a rich flavor, and lends itself to many variations. Gluten-free option available.

• 400g desalted shredded cod
• 1 medium potato, cooked and mashed
• 1 egg
• 2 tablespoons chopped parsley
• 1 clove of garlic, finely chopped
• Breadcrumbs to taste (or rice flour for a gluten-free version)
• Oil for frying or griddle

1. Mix shredded cod, mashed potato, egg, parsley, and garlic. The potato acts as a binder.
2. If the dough is too wet, add breadcrumbs or flour until you can form the burger without it falling apart.
3. Form into 100-120g burgers. Refrigerate for 30 minutes to firm up.
4. Heat a very hot griddle with a few drops of oil, 3-4 minutes per side.
5. Serve with saffron aioli or lemon mayonnaise.

Link: Full recipe for cod burgers →

8. Confit Cod with Honey Aioli

Difficulty: Medium | Time: 25 active minutes | Players: 4

Confit is the technique that guarantees the juiciest cod you'll ever taste. The key is the low temperature.

• 4 desalted cod loins
• 300 ml mild olive oil
• 4 whole garlic cloves
• Fresh thyme
• For the honey aioli: 1 clove garlic, mild oil, salt, 1 tsp honey

1. In a shallow saucepan, heat the oil with the garlic and thyme to 65-70°C (kitchen thermometer, or until it barely trembles). It should never boil.
2. Submerge the fillets skin-side up. Maintain temperature for 12-15 minutes.
3. Carefully remove the fillets — they will be in perfect flakes, very juicy.
4. Honey aioli: crush the garlic with salt, gradually add oil in a very thin stream while emulsifying. Finally, add the honey.
5. Serve the cod on a bed of aioli, with the confit oil drizzled over it.

9. Cod in Pil Pil Sauce

Difficulty: Festive | Time: 45 minutes | Players: 4

Pil pil is one of the most technically demanding dishes in Basque cuisine, but it's accessible if you understand the basic principle: it's an emulsion of cod gelatin and olive oil. That's all.

• 4 desalted cod loins (with skin)
• 400 ml extra virgin olive oil
• 6 cloves of garlic
• 2 chili peppers (optional)

1. Gently cook the garlic in the oil over very low heat (without browning it, just softening it). Remove the garlic.
2. Add the cod skin-side down. Very low heat. The cod will begin to release a white gelatin.
3. With a gentle circular motion of the saucepan (the famous "little wiggle"), the gelatin from the cod will emulsify with the oil, forming a creamy, thick, white sauce.
4. When the sauce covers the cod and has the consistency of a smooth béchamel, it is ready.
5. Add the confit garlic on top. Serve immediately.

Tip: If the sauce isn't thickening, the cod might be too hot. Remove from the heat and continue stirring. The ideal temperature is 60-65°C—it should never boil.

Link: Bacallà al pil pil — full recipe →

10. Bacallà a la Llauna

Difficulty: Festive | Time: 30 active minutes | Players: 4

The llauna (meaning "tin" in Catalan) is the metal container that was originally used. Today, a baking tray or metal dish is used. The result: baked cod with a touch of paprika and garlic that forms an irresistible crust.

• 4 desalted cod loins (with skin)
• 6 sliced ​​garlic cloves
• Sweet paprika (and some spice if you like)
• Generous extra virgin olive oil
• Flour (for dusting)

1. Lightly flour the fillets on the skinless side. Shake off the excess.
2. In a metal pan or tray over the fire, heat the oil. Brown the cod on the floured side, turning it over once. Just 2 minutes.
3. Put it in the oven at 200°C, 10-12 minutes with the skin facing up.
4. Meanwhile, in a separate pan, fry the sliced ​​garlic in oil. When it starts to brown, add the paprika off the heat (if it doesn't burn).
5. Remove the cod from the oven, pour the oil with garlic and paprika over it. Serve immediately.

Link: Bacalao a la llauna — full recipe →

11. Ajoarriero Manchego

Difficulty: Festive | Time: 90 minutes | Players: 4-6

Ajoarriero is a cod stew with potatoes, peppers, and garlic, a dish with Castilian roots. It's a dish traditionally prepared by muleteers—those who transported cod by mule across the plateau.

• 600g desalted cod in flakes or pieces
• 4 medium potatoes
• 1 dried red pepper (or ñora pepper)
• 4 cloves of garlic
• Fried tomato
• Pimentón de la Vera, olive oil

1. Cook the potatoes whole or in large chunks. Reserve the water.
2. Hydrate the dried pepper, extract the flesh.
3. In an earthenware casserole dish: fry the garlic, add the cod. Crush lightly. Add the tomato and the pepper flesh.
4. Add the mashed potatoes (not pureed - rustic). Gradually add the water used to cook the potatoes.
5. Cook over very low heat for 20-30 minutes, stirring the pot occasionally. The potato starch will thicken the stew.

Link: Cod Ajoarriero — full recipe →

12. Cod Cheeks in Pil Pil Sauce with Creamy Rice

Difficulty: Festive | Time: 60 minutes | Players: 4

Cod cheeks are the most gelatinous parts of the fish. Making pil pil sauce with cod cheeks is easier than with cod loin because they release more gelatin.

• 600 g desalted codfish
• 350g bomba rice
• 1 L fish stock
• 300 ml extra virgin olive oil
• 5-6 cloves of garlic
• Chili pepper to taste

1. Prepare the kokotxas pil pil like the one for the pork loin, but faster because they release more gelatin. Reserve the kokotxas and the sauce separately.
2. Sauté the rice in a little oil for 2 minutes. Add the hot stock (1:3 ratio).
3. Cook the rice for 17-18 minutes. In the last 3 minutes, add some of the pil pil sauce to the rice and stir—it will become creamy.
4. Serve the rice, place the kokotxas on top, add more pil pil sauce.

Link: Cod cheeks with rice — full recipe →

How to Choose the Cod for Each Recipe

Frequently Asked Questions

At Bacalalo, we've been helping our customers cook the cod they buy at the Mercat del Ninot since 1990. If you have any questions about a specific recipe, which cut to use, or how to desalinate it, write to us or visit us. We've been answering these same questions for decades.