Why shredded cod is the most versatile format: unlike loins—which require careful cooking to prevent them from falling apart—shredded cod is already in the ideal format for mixing, binding, and working with. It integrates into doughs, salads, stir-fries, and fillings effortlessly. These 8 recipes are ordered from least to most difficult, with real times and exact quantities.
At Bacalalo, we have been selecting each piece of cod at Mercat del Ninot since 1990.
| Recipe | Time | Difficulty | Cod needed |
|---|---|---|---|
| Catalan esqueixada | 15 min + desalting | Very easy | 200g per serving |
| Cod fritters | 30 min | Easy | 250g/20 units |
| Cod omelette | 20 min | Easy | 150-200g |
| Cod brandade | 25 min | Easy | 300g |
| Cod salad | 20 min | Easy | 150g per serving |
| Cod croquettes | 60 min + rest | Medium | 200g/20 croquettes |
| Cod with ratatouille | 40 min | Easy | 200-250g |
| Cod cake/pudding | 50 min | Medium | 300g |
Desalting shredded cod: exact times
Shredded cod is thinner than loins, so it absorbs salt more intensely and desalts faster. Timing is critical: over-desalted shredded cod loses all its flavor.
| Format | Time in fridge | Water changes | Test |
|---|---|---|---|
| Fine shredded (small flakes) | 12-18h | 3 changes | Taste before use |
| Thick shredded | 18-24h | 3-4 changes | Taste before use |
| Desalted shredded (ready to use) | 0h — use directly | None | Check salt to taste |
Available at Bacalalo
Extra Shredded Cod — Boneless, Ready to Use
Extra desalted shredded cod: boneless, skinless, calibrated. Just open and cook. The most convenient format for all these recipes.
View Shredded Cod →
1. Catalan Esqueixada de Bacalao (no cooking)
The quickest recipe: raw desalted cod with tomato, onion, olives, and olive oil. No heat. The texture of raw shredded cod is soft and silky—completely different from cooked.
Ingredients (2 servings)
- 300g desalted shredded cod (extra, boneless)
- 2 chopped ripe tomatoes
- 1/2 thinly sliced red onion
- 50g black olives
- Extra virgin olive oil, sherry vinegar, salt
Preparation
- Shred the cod with your fingers into irregular pieces. Irregular pieces give a better texture than knife-cut.
- Mix with tomato, onion, and olives.
- Dress with generous olive oil, a few drops of vinegar, and adjust salt to taste. The cod already provides residual salt.
- Rest in the refrigerator for 15 minutes before serving.
2. Crispy Cod Fritters
Ingredients (20 units)
- 250g desalted shredded cod
- 150g flour
- 1 egg
- 150ml milk or sparkling water
- 2 minced garlic cloves
- Chopped fresh parsley
- Olive oil for frying
Preparation
- Drain and thoroughly dry the cod. Shred into small pieces with your fingers.
- Prepare the batter: mix flour, egg, and milk/water until smooth. Let rest for 20 minutes in the refrigerator.
- Incorporate the cod, garlic, and parsley into the batter. The batter should be thick but manageable (it should fall slowly from the spoon).
- Fry at 175-180°C in tablespoon-sized portions. 2-3 minutes per side until golden.
- Drain on paper and serve immediately.
3. Cod Omelette with Onion
Ingredients (2-3 servings)
- 200g desalted shredded cod
- 5 eggs
- 1 medium onion, thinly sliced
- Olive oil, pepper
Preparation
- Sauté the onion over low heat for 15 minutes until lightly caramelized.
- Add the shredded cod and sauté for 2 minutes. Remove from heat and let cool.
- Beat the eggs, add the cod and onion mixture, season with salt and pepper.
- Cook the omelette in a non-stick pan over medium heat, 3 minutes per side. Better juicy than dry.
4. Cod Brandade
Brandade is a creamy emulsion of cod with oil and garlic. It's much simpler with shredded cod than with whole loin.
Ingredients
- 300g desalted shredded cod
- 150ml extra virgin olive oil
- 2 garlic cloves
- 100ml cream or milk (optional)
Preparation
- Confit the cod and garlic in olive oil at 60°C (without boiling) for 15 minutes.
- Drain, reserving the oil. Process the cod with an immersion blender, gradually adding the oil, like mayonnaise.
- If it's too thick, add a splash of warm cream or milk. Adjust salt to taste.
- Serve on toast, stuff peppers, or use as a base for canapés.
Available at Bacalalo
Dry Shredded Cod — For Desalting at Home
Dry salted shredded cod (500g). For those who prefer to control the desalting point. Ideal for fritters, brandade, and croquettes where a firm texture is needed.
View Dry Shredded Cod →5. Cod Salad with Tomato and Pepper
Ingredients
- 300g desalted shredded cod
- 2 diced tomatoes
- 1 green pepper and 1 red pepper, finely diced
- 1/2 finely chopped red onion
- Extra virgin olive oil, salt, sweet paprika
Preparation
- Mix the raw shredded cod with the chopped vegetables.
- Dress with generous olive oil, a pinch of salt, and paprika.
- Chill for 30 minutes for the flavors to meld.
6. Cod Croquettes
Ingredients (20 croquettes)
- 200g desalted shredded cod
- 50g butter
- 80g flour
- 500ml whole milk
- Nutmeg, salt, pepper
- For coating: egg + breadcrumbs
Preparation
- Prepare roux: melt butter, add flour, and cook for 2 minutes, stirring.
- Gradually add warm milk, stirring constantly. The béchamel should be thick (it should fall in a mass from the spoon).
- Incorporate the cod and season with salt and pepper. Spread on a tray, cool, and refrigerate for at least 3 hours.
- Form croquettes, coat in egg and breadcrumbs. Fry at 180°C until golden.
7. Cod with Ratatouille
Ingredients
- 250g desalted shredded cod
- 1 zucchini, 1 eggplant, 1 red pepper, 2 tomatoes
- 1 onion, 3 garlic cloves
- Olive oil, salt, paprika
Preparation
- Sauté onion and garlic for 10 minutes. Add diced vegetables and cook for 25 minutes over medium heat until tender. Add tomatoes during the last 10 minutes.
- Add the shredded cod to the ratatouille, mix, and cook for 5 more minutes.
- Serve with toasted bread or white rice.
8. Cod Pudding
Ingredients
- 300g desalted shredded cod
- 4 eggs
- 200ml cream
- 1 roasted red pepper (from a jar)
- Salt, pepper, oil for the mold
Preparation
- Blend the cod with eggs, cream, and pepper until a homogeneous mixture is obtained.
- Pour into a greased mold. Bake in a bain-marie at 170°C for 40-45 minutes until a skewer comes out clean.
- Unmold when cold. Serve with mayonnaise, cocktail sauce, or tomato sauce.
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Since 1990, selecting the best from the sea at Mercat del Ninot, Barcelona. Refrigerated shipping 24-48h.
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Frequently Asked Questions about Shredded Cod
What is the difference between dry and desalted shredded cod?
Dry shredded cod is salted cod that has not been desalted—it needs to be desalted at home (12-24h in the refrigerator with water changes). Desalted cod is ready to use directly: just open and cook. Desalted cod is more convenient; dry cod allows you to control the saltiness.
Can shredded cod be frozen after being desalted?
Yes. Desalt, dry thoroughly, divide into serving portions (100-200g) and freeze in airtight bags, removing the air. Lasts up to 3 months. Thaw in the refrigerator 12 hours before use.
How much shredded cod per person?
As a main ingredient (omelet, fritters, brandade): 150-200g per person. As an ingredient in a salad or ratatouille where it shares the spotlight: 100-150g. For croquettes: 200g yields 18-22 croquettes, enough for 4-6 people as an appetizer.
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