Summary: If you have desalted cod in the fridge and don't know what to do with it, here are 15 recipes organized by style: classic, quick, baked, and creative. Each includes cooking times, difficulty, and links to the complete recipes. Additionally, two comparative tables help you choose based on the time you have and the cut you use.
Contents
- Why choose pre-desalted cod
- Classic Spanish recipes
- Quick recipes: less than 30 minutes
- Baked recipes
- Creative and modern recipes
- Comparative table of the 15 recipes
- Which cod cut for each recipe
- General tips for cooking cod
- How to store desalted cod
- Common mistakes when cooking cod
- Frequently asked questions
Why choose pre-desalted cod
Desalted cod is one of the most versatile ingredients in Spanish cuisine. It can be cooked using virtually any technique—grilling, baking, confiting, frying, stewing—and pairs equally well with mild and intense flavors. However, the main hurdle has always been the desalting process itself. Soaking cod in water for 24 to 48 hours, changing the water every 8 hours, and hoping to get the salt level just right is not exactly fast cooking.
Bacalalo's desalted cod eliminates that barrier. It arrives with the perfect salt level, boneless, and with the texture each cut needs. You save two days of waiting and move straight to what matters: cooking. If you've ever wondered what to do with desalted cod, these 15 recipes offer solutions for all occasions, from a quick weeknight dinner to a celebratory weekend meal.
We've organized them into four blocks—classic, quick, baked, and creative—so you can choose based on the time you have and the desired outcome. Each recipe includes a brief description, a link to the complete guide (where available), and an estimated time and difficulty.
Classic Spanish recipes
These are the desalted cod recipes that have defined Spanish gastronomy for centuries. They require a bit more time, but the result justifies every minute. These are the dishes every cod lover should master at least once.
1. Bacalao al pil pil (Cod in pil pil sauce)
The undisputed king of Basque recipes. Cod fillets are confited in olive oil with sliced garlic and chili, then the fish's natural gelatin is emulsified with the oil to create the famous pil pil sauce. The technique demands patience—you need to constantly move the pan—but the result is an extraordinarily sophisticated dish with just four ingredients. It's essential to use thick fillets with skin, as the gelatin comes from it. See complete pil pil recipe. Time: 40 minutes. Difficulty: high.
2. Bacalao en salsa verde (Cod in green sauce)
The Basque green sauce—olive oil, garlic, flour, fish stock, and plenty of parsley—is one of the most elegant preparations for cod. The fillets are gently cooked in the sauce as it emulsifies, resulting in a silky, comforting, and vibrant dish. Many versions add clams and peas, which enrich the broth and turn the dish into a feast of seafood flavors. See complete green sauce recipe. Time: 35 minutes. Difficulty: medium.
3. Bacalao con garbanzos (Potaje - Cod with chickpeas)
Potaje de vigilia is one of the most emblematic dishes of Spanish Lent, but its flavor transcends calendars. Chickpeas cooked with spinach, onion, garlic, pimentón de la Vera (smoked paprika), and desalted cod fillets added in the last few minutes to prevent overcooking. It's a hearty, nutritious, and economical dish that tastes even better the next day. See complete potaje recipe. Time: 50 minutes. Difficulty: low.
4. Bacalao a la vizcaína (Cod in Biscayne sauce)
Another Basque gem. The Biscayne sauce is made with dried choricero peppers (hydrated and scraped), slowly poached onion, tomato, and garlic. The cod is cooked in this thick, red, and intense sauce that defines Biscayan cuisine. It's a dish that requires dedication for the sauce but can be prepared in advance and reheated without a problem. See complete Bilbaína recipe. Time: 60 minutes. Difficulty: medium.
5. Bacalao con patatas al horno (Baked cod with potatoes)
The most democratic cod dish. Thinly sliced potatoes at the bottom of a baking dish, cod fillets on top, onion rings, red pepper, black olives, and a generous drizzle of olive oil. Bake for 25 minutes at 200 degrees Celsius, and you have a complete meal that practically cooks itself. It's the recipe everyone can get right the first time. See complete cod with potatoes recipe. Time: 40 minutes. Difficulty: low.
Quick recipes: less than 30 minutes
Quick desalted cod recipes prove that good cooking doesn't mean long cooking. With already desalted cod, these preparations are on the table in less than half an hour. They are ideal for weeknight dinners or when hunger can't wait.
6. Bacalao a la plancha con alioli (Grilled cod with alioli)
Pat the fillet dry with kitchen paper, heat olive oil in a hot pan, and cook for 3 minutes per side. The skin becomes crispy, and the flesh remains juicy. Serve with homemade alioli, a few arugula leaves, and a squeeze of lemon. Nothing more, nothing less. Time: 10 minutes. Difficulty: low.
7. Ensalada de bacalao desmigado (Esqueixada - Shredded cod salad)
Shred raw cod over a bed of diced ripe tomatoes, red onion, Aragonese black olives, and green pepper. Dress with extra virgin olive oil and a splash of Sherry vinegar. This is Catalan esqueixada, a salad that requires no cooking and is perfect for summer. Use shredded cod for convenience. Time: 10 minutes. Difficulty: low.
8. Bacalao con tomate express (Express cod with tomato)
Sauté sliced garlic in olive oil, add quality crushed tomatoes, and reduce for 5 minutes. Place the cod fillets over the tomato, cover the pan, and cook for 8 minutes over medium heat. The tomato sauce becomes concentrated, and the cod absorbs all the flavor. A classic homemade dish that never disappoints. Time: 15 minutes. Difficulty: low.
9. Revuelto de bacalao con pimientos (Scrambled cod with peppers)
Shred the cod and sauté it with Italian green pepper, poached onion, and minced garlic. When the vegetables are tender, add beaten eggs and stir over low heat until creamy, never dry. It's a perfect dinner for any night and allows for endless variations: with mushrooms, asparagus, or piquillo peppers. Time: 15 minutes. Difficulty: low.
10. Bacalao gratinado con alioli o bechamel (Gratin cod with alioli or béchamel)
Place the fillets in an oven dish, cover them with a generous layer of homemade alioli or light béchamel, sprinkle with grated cheese, and gratin in the oven for 15 minutes until the surface is golden and bubbly. It's comforting, simple, and universally loved, including by children. See complete gratin recipe. Time: 25 minutes. Difficulty: low.
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24-48h refrigerated delivery throughout the Peninsula
Baked recipes
The oven is a great ally for desalted cod. It requires minimal intervention, distributes heat evenly, and allows you to prepare dishes for several people without complications. Just be careful with timings: cod can overcook quickly in the oven, so keep an eye on it during the final minutes.
11. Bacalao con costra de frutos secos (Cod with nut crust)
Mix sliced almonds, chopped hazelnuts, breadcrumbs, chopped fresh parsley, and lemon zest. Cover the top of the cod fillets with this mixture, pressing lightly to adhere, and bake for 15 minutes at 190 degrees Celsius. The contrast between the crunchy crust and the juicy flesh inside is spectacular. Time: 25 minutes. Difficulty: low.
12. Bacalao al horno con verduras de temporada (Baked cod with seasonal vegetables)
Cut zucchini, eggplant, red pepper, and onion into similar-sized pieces. Place them in the baking dish with oil and salt, bake for 15 minutes, then add the cod fillets on top. Another 12 minutes, and you have a complete, healthy, and colorful dish. The key is to have the vegetables partly cooked before adding the fish, as cod needs less cooking time. Time: 30 minutes. Difficulty: low.
Creative and modern recipes
Desalted cod is not limited to tradition. Its clean flavor and firm texture make it a perfect canvas for fusions and modern preparations. These recipes show that cod travels well to any cuisine in the world.
13. Tacos de bacalao con guacamole (Cod tacos with guacamole)
Cut the cod into strips, lightly coat in flour, and fry until golden. Serve on warm corn tortillas with guacamole, red onion pickled in apple cider vinegar, and a few drops of hot sauce. The Mexican fusion works wonderfully because the fat from the fried cod combines with the creaminess of the avocado. Time: 20 minutes. Difficulty: medium.
14. Bacalao en tempura con salsa ponzu (Cod tempura with ponzu sauce)
Cut the cod into thick sticks, dip them in a light tempura batter (flour, very cold sparkling water, and a pinch of salt), and fry in very hot oil for 2 minutes. Serve with ponzu sauce (soy sauce, lemon juice, mirin, and a hint of dashi). It's a crispy, addictive bite perfect as an appetizer or starter. Time: 20 minutes. Difficulty: medium.
15. Brandada de bacalao (Cod brandade)
An emulsified purée of shredded cod with cooked potato, extra virgin olive oil, confited garlic, and a touch of cream. It can be served hot as a side dish or gratinéed in the oven, or cold as a spreadable dip with crunchy bread. It's a recipe of Provençal origin that Spain and Portugal have adopted as their own, demonstrating that with good ingredients and basic technique, high-cuisine results can be achieved. Time: 35 minutes. Difficulty: medium.
Comparative table of the 15 recipes
For a quick overview, here are the 15 desalted cod recipes with their preparation time, difficulty, and main technique.
| Recipe | Time | Difficulty | Main technique |
|---|---|---|---|
| 1. Bacalao al pil pil | 40 min | High | Confit + emulsion |
| 2. Bacalao en salsa verde | 35 min | Medium | Gentle stewing |
| 3. Bacalao con garbanzos | 50 min | Low | Potaje (stew) |
| 4. Bacalao a la vizcaína | 60 min | Medium | Sauce + stewing |
| 5. Cod with potatoes | 40 min | Low | Oven |
| 6. Grilled with aioli | 10 min | Low | Grill |
| 7. Esqueixada | 10 min | Low | Raw / salad |
| 8. With express tomato sauce | 15 min | Low | Pan |
| 9. Scrambled with peppers | 15 min | Low | Pan / scrambled |
| 10. Au gratin | 25 min | Low | Oven / gratin |
| 11. With nut crust | 25 min | Low | Oven |
| 12. With seasonal vegetables | 30 min | Low | Oven |
| 13. Tacos with guacamole | 20 min | Medium | Frying |
| 14. Tempura with ponzu | 20 min | Medium | Frying |
| 15. Brandada | 35 min | Medium | Emulsion / purée |
Which cod cut for each recipe
Not all cod cuts are suitable for all recipes. Choosing the right cut is as important as the recipe itself. Here's a quick guide to always get it right.
| Cod Cut | Characteristics | Ideal Recipes |
|---|---|---|
| Thick loins (with skin) | Abundant gelatin, dense flesh, withstand long cooking times | Pil pil, green sauce, confit, baked |
| Thin loins (skinless) | Quick cooking, delicate texture, ideal for direct preparations | Grilled, tempura, au gratin, with tomato |
| Center or extra loin | The noblest piece, uniform thickness, impeccable presentation | Vizcaína, baked with vegetables, nut crust |
| Shredded / flakes | Ready to mix, no need to cut or de-bone | Esqueixada, scrambled eggs, brandada, tacos |
| Cod Cheeks | Unique gelatinous texture, gourmet bite par excellence | Pil pil of cod cheeks, green sauce, battered |
| Flakes and trimmings | Economical, identical flavor, perfect for doughs and fillings | Fritters, croquettes, empanadas, omelets |
At Bacalalo you will find all cuts of desalted cod ready to cook, from premium extra loins from Iceland to shredded cod for quick recipes.
General tips for cooking cod
After preparing hundreds of cod recipes, these are the tips that make the difference between a correct dish and a memorable one.
- Always dry the cod before cooking: surface moisture prevents it from browning well on the grill and causes splattering when frying. Use paper towels and press gently.
- Don't overcook the cod: the most common mistake. Cod is ready when the flakes separate easily with a fork. Beyond that point, it dries out and becomes stringy.
- Always start with the skin side down: on the grill and in the pan, place the cod skin side down first. This way the skin becomes crispy and the flesh cooks gently from indirect heat.
- Do not add salt without tasting: desalted cod already has its salt point. Always taste before seasoning, especially if you are making sauces or stews where the salt concentrates.
- Confit oil is liquid gold: the oil leftover from confiting cod or making a pil pil is full of flavor and gelatin. Store it in the fridge and use it to dress salads, potatoes or vegetables.
- Room temperature before cooking: take the cod out of the fridge 15 minutes before cooking. If it's too cold, the outside will overcook before the center reaches the right temperature.
How to store desalted cod
Proper storage of desalted cod is essential to maintain its texture and flavor. If you buy quality cod, it's worth treating it well in the fridge too.
- In the fridge: fresh desalted cod lasts 3 to 4 days in the coldest part of the fridge, wrapped in film or in an airtight container. Place it on a plate to prevent any liquid it releases from coming into contact with other foods.
- In the freezer: freezes perfectly for 2 to 3 months. Wrap it in cling film, then in a freezer bag, removing as much air as possible. Always thaw in the fridge the night before, never at room temperature or in the microwave.
- Already cooked: cod preparations keep well for 2 days in the fridge. Stews and casseroles improve the next day. Brandada and uncooked croquettes can be frozen.
Common mistakes when cooking cod
Even experienced cooks make these mistakes with cod. Avoid them and you'll notice an immediate difference in your dishes.
- Boiling cod vigorously: cod is never boiled. It is cooked over low heat, below boiling point. If the water bubbles strongly, the fish protein contracts and the texture becomes rubbery and dry.
- Using sunflower oil for pil pil: the pil pil emulsion only works well with extra virgin olive oil. Seed oils do not have the necessary density or flavor for this preparation.
- Adding cod at the beginning of the stew: in stews and casseroles, cod is added in the last 10 to 15 minutes. If you add it from the beginning with legumes or potatoes, it will fall apart and disappear.
- Not desalting correctly: if you desalt at home, insufficient desalting leaves the cod salty and excessive desalting leaves it bland. Using professionally desalted cod eliminates this uncertainty. If you prefer to do it yourself, consult our guide on how to desalt cod correctly.
- Cutting the cod with a knife to check if it's done: this releases the juices and dries out the piece. Instead, press gently with your finger: when the flakes yield and start to separate, it's ready.
Frequently asked questions
How long does desalted cod last in the fridge?
Fresh desalted cod can be stored for 3 to 4 days in the fridge, provided it is well wrapped in cling film or in an airtight container. Ideally, it should be kept in the coldest part of the refrigerator, usually the bottom shelf. If you don't plan to consume it within that time, the best option is to freeze it immediately to preserve its texture and flavor.
Can desalted cod be frozen without losing quality?
Yes, desalted cod freezes very well and maintains its quality for 2 to 3 months. The key is to wrap it tightly in cling film and then in a freezer bag, removing as much air as possible to prevent freezer burn. To thaw, transfer it to the fridge the night before and let it thaw slowly, never under hot water or in the microwave, as both methods alter the texture of the fibers.
Which cod cut should I choose for each recipe?
For confit and pil pil, you need thick loins with skin, as the gelatin in the skin is essential for the emulsion. For grilling, tempura, and quick preparations, thin skinless loins work best, as they cook quickly and evenly. For scrambled eggs, salads, brandada, and croquettes, the most practical option is to use shredded cod or flakes, which save time and integrate perfectly into these preparations.
Is Bacalalo's desalted cod boneless?
Yes, all Bacalalo's desalted cod is professionally processed and comes boneless, ready to cook directly. This is a significant advantage over buying whole salted cod and desalinating it at home, where you have to manually remove the bones before cooking. It's especially relevant if you're preparing recipes where the cod is served in large pieces, such as pil pil or gratin, where a bone would ruin the experience.
How much desalted cod do I need per person?
As a main course, estimate between 200 and 250 grams of desalted cod per person. If the cod is one of several ingredients in a dish—such as in croquettes, empanadas, salads, or scrambled eggs—100 to 150 grams per person is sufficient. Keep in mind that desalted cod, unlike salted cod, already has its true weight: you won't lose weight during preparation.
What is the easiest recipe to start with cod?
Grilled cod with aioli is undoubtedly the most accessible recipe. You only need a good loin, a hot pan, and 3 minutes per side. There's no sauce to emulsify, no oven time to control, and no vegetables to prepare. If the cod is good, the result is excellent with minimal effort. From there, cod with tomato and au gratin are the natural next steps.
Why doesn't my pil pil cod emulsify?
The three most frequent causes are: oil too hot, insufficient movement, and skinless cod. The pil pil emulsion forms when the cod's gelatin mixes with oil at a moderate temperature, never above 70 degrees. If the oil boils, the gelatin denatures and does not emulsify. Move the casserole with a constant, circular rocking motion, and always make sure to use skin-on loins, as they are the main source of the gelatin that binds the sauce.
Can I use these recipes with salted cod instead of desalted?
Yes, all recipes work with salted cod that you have correctly desalted at home. The standard desalting process involves soaking the cod in cold water for 24 to 48 hours, changing the water every 8 hours. The difference is that professionally desalted cod guarantees a uniform salt point and saves you that waiting time. If you want to learn how to desalt at home, we have a complete desalting guide.
What is the best technique to keep cod juicy?
The golden rule is not to overcook it. Cod is ready when the flakes separate easily when pressed with a fork, at which point the center should still be slightly translucent. Confit in oil at a low temperature (60 to 65 degrees) is the technique that best preserves juiciness, followed by baking at a moderate temperature. On the grill and in the pan, the key is to use high heat at first to sear and then lower it to finish cooking without drying out.
Is desalted cod a healthy food?
Cod is one of the healthiest fish available. It is very rich in high-quality protein, low in fat (only 1 percent fat), and provides B vitamins, phosphorus, selenium, and iodine. Additionally, as a white fish, it has very few calories: about 80 kcal per 100 grams. It is suitable for weight control diets, athletes, and infant feeding from 6 months.
What side dishes pair best with cod?
Cod is a clean-tasting fish that pairs with almost everything, but classic accompaniments work best: potatoes in any format (boiled, roasted, mashed), seasonal vegetables (peppers, spinach, artichokes), legumes (chickpeas, beans), and sauces based on olive oil and garlic. Acidic contrasts like lemon, Sherry vinegar, or capers enhance its flavor. Avoid overly strong flavors that mask the fish.
Where can I buy quality desalted cod online?
At Bacalalo, we offer premium desalted cod of Icelandic and Norwegian origin, professionally processed and desalted, vacuum-packed, and shipped chilled throughout Spain. Each piece arrives ready to cook, with the exact salt level and boneless. You can also find our cod buying guide with all the criteria you should consider before choosing a supplier.
Related guides
- Cod al pil pil: Basque recipe step by step
- Cod in green sauce: traditional recipe
- Cod with chickpeas: lenten stew
- Baked cod with potatoes
- Cod cheeks: what they are and how to cook them
- How to desalt cod quickly and well at home
- Cod flakes: recipes for using leftovers
- Gratinated cod with aioli or béchamel
It all starts with good cod. Discover our selection of premium desalted cod, from extra loins from Iceland to shredded cod ready to cook, at Bacalalo.
