Easy Cod Recipes: The 12 Best for Any Occasion

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

The secret very few will tell you before starting: 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 Onion
2. Desalted Cod Salad with Orange
3. Pan-Seared Cod with Pisto (Spanish Ratatouille)
4. Cod Croquettes

Medium Level (30-60 minutes, some technique)

1. Bacalao a la Vizcaína (Cod in Biscay Sauce)
2. Brandada de Bacalao (Cod Brandade)
3. Cod Burgers
4. Confit Cod with Honey Allioli

Festive Level (specific technique, spectacular results)

1. Bacalao al Pil Pil (Cod in Pil Pil Sauce)
2. Bacallà a la Llauna (Baked Cod Catalan Style)
3. Ajoarriero Manchego (Cod and Potato Stew)
4. Cocochas al Pil Pil with Creamy Rice (Cod Cheeks in Pil Pil Sauce)

Before You Start: Correct Desalting

All these recipes require previously desalted cod. If you've bought salt cod (which is the highest quality form), you need to desalt it:

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

Buy desalted cod ready to use — Bacalalo, Mercat del Ninot

The 12 Recipes

1. Baked Cod with Potatoes and Onion

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

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

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

1. Peel and slice potatoes 5 mm thick. Finely julienne the onion.
2. In a baking dish, layer oil, potato, and onion mixed together. Lightly salt (the cod will still have some salt). 180°C (350°F), 30 minutes.
3. Remove, place cod on top with skin facing up. Sliced garlic on top, generous oil, paprika.
4. Bake for another 15-20 minutes until skin is golden and flesh flakes easily.
5. Sprinkle with chopped parsley and serve.

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

2. Desalted Cod Salad with Orange

Difficulty: Very Easy | Time: 15 minutes + desalting | Servings: 4

Cod doesn't always need heat. This salad surprises everyone and is made in 15 minutes.

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

1. If cod is salted, desalt for 18-24 hours in cold water, changing every 8 hours.
2. Drain and flake with fingers into irregular pieces.
3. Peel oranges segment by segment (removing white pith) and cut into wedges or slices.
4. Finely julienne red onion (if very strong, soak for 10 min in cold water).
5. Assemble: cod, orange, onion, olives. Dress generously with oil and a few drops of vinegar.

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

3. Pan-Seared Cod with Pisto (Spanish Ratatouille)

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

Pan-searing is the technique that best respects cod's natural texture. A pisto base turns it into a complete meal.

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

1. Pisto first: sauté onion and garlic in oil, add diced peppers and zucchini. When soft, add 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-side down first, 3-4 minutes. Flip, 2 minutes.
3. Serve cod over the pisto. Drizzle with raw oil.

Tip: Skin-side down first seals the cod and makes the skin crispy. Do not move the loin while cooking.

4. Cod Croquettes

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

Cod croquettes are the easiest to make because flaked cod naturally thickens the béchamel.

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

1. Sauté very finely chopped onion in butter. Add flaked cod, mix for 2 minutes.
2. Stir in flour, toast for 2 minutes, stirring. Gradually add warm milk, stirring constantly.
3. Cook for 10-12 minutes over medium heat until a thick mixture forms. Adjust salt, add parsley and nutmeg.
4. Spread onto a tray, cover with cling film touching the surface, let cool (at least 2 hours, preferably overnight in the fridge).
5. Shape croquettes, coat in flour-egg-breadcrumbs. Fry in abundant oil at 180°C (350°F).

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

5. Bacalao a la Vizcaína (Cod in Biscay Sauce)

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

Vizcaína is the quintessential Basque sauce: a base of ñoras, onion, and choricero pepper. It requires some patience, but the result is spectacular.

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

1. Hydrate ñoras in hot water for 30 minutes. Scrape the flesh from the inside with a spoon.
2. Slowly sauté onion and garlic (20-25 min) until very soft and golden.
3. Add ñora flesh, tomato. Cook for 5 minutes. Blend and strain.
4. In the same pan, sear the cod on both sides. Add the sauce, just enough broth to cover.
5. Cook over very low heat for 10-12 minutes. The cod will release gelatin, which will thicken the sauce.

Link: Complete recipe for Bacalao a la Vizcaína →

6. Brandada de Bacalao (Cod Brandade)

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

Brandade is an emulsion of cod, oil, and sometimes potato or garlic. A Mediterranean staple that serves as an appetizer, first course, or filling.

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

1. Confit the cod in olive oil at 60-70°C (140-158°F) for 10-12 minutes. Reserve the oil.
2. Flake the cod by hand, removing skin and bones.
3. In a mortar or food processor, work the cod with the garlic. Gradually add the confit oil in a thin stream while emulsifying, like making mayonnaise.
4. If adding cooked potato, incorporate it at the end and mix until desired texture.
5. Adjust salt. Serve warm with toasts, toasted bread slices, or as a filling.

7. Cod Burgers

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

Flaked cod is the perfect protein for burgers: it binds well, has intense flavor, and allows for many variations. Gluten-free option possible.

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

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

Link: Complete cod burger recipe →

8. Confit Cod with Honey Allioli

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

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

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

1. In a shallow saucepan, heat the oil with garlic and thyme to 65-70°C (140-158°F) (use a kitchen thermometer, or just barely simmering). It should never boil.
2. Submerge the loins with the skin facing up. Maintain temperature for 12-15 minutes.
3. Carefully remove the loins — they will be perfectly flaky and very juicy.
4. Honey allioli: crush garlic with salt, gradually add oil in a very thin stream while emulsifying. Finally, add the honey.
5. Serve the cod over a bed of allioli, with the confit oil drizzled on top.

9. Bacalao al Pil Pil (Cod in Pil Pil Sauce)

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

Pil pil is one of the most technical preparations in Basque cuisine, but accessible if you understand the principle: it's an emulsion of cod gelatin with olive oil. Nothing more.

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

1. Confit garlic in oil over very low heat (without browning, just softening). Remove garlic.
2. Add cod, skin-side down. Very low heat. The cod will begin to release a white gelatin.
3. With a circular and gentle movement of the pan (the famous "meneíto" or "little stir"), the cod's gelatin will emulsify with the oil, forming a creamy, thick, white sauce.
4. When the sauce covers the cod and has the consistency of a soft béchamel, it's ready.
5. Add the confit garlic on top. Serve immediately.

Tip: If the sauce doesn't emulsify, the cod might be too hot. Remove from heat and continue stirring. The ideal temperature is 60-65°C (140-149°F) — it should never boil.

Link: Bacallà al pil pil — complete recipe →

10. Bacallà a la Llauna (Baked Cod Catalan Style)

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

The "llauna" (Catalan for "tin") is the metal container 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 hot if you like)
• Generous extra virgin olive oil
• Flour (for dusting)

1. Lightly flour the skinless side of the loins. Shake off excess.
2. In a "llauna" or metal baking tray on the stovetop, heat the oil. Sear the floured side of the cod, quickly turning. Only 2 minutes.
3. Place in the oven at 200°C (390°F) for 10-12 minutes with the skin facing up.
4. Meanwhile, in a separate pan, fry the sliced garlic in oil. When it begins to brown, add the paprika off the heat (to prevent burning).
5. Remove the cod from the oven, pour the oil with garlic and paprika over it. Serve immediately.

Link: Bacalao a la llauna — complete recipe →

11. Ajoarriero Manchego (Cod and Potato Stew)

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

Ajoarriero is a stew of cod with potatoes, peppers, and garlic from Castilian roots. An arriero's (muleteer's) dish — from those who transported cod by mule across the plateau.

• 600 g desalted cod flakes or pieces
• 4 medium potatoes
• 1 dried red pepper (or ñora)
• 4 cloves garlic
• Fried tomato sauce
• Smoked paprika from La Vera, olive oil

1. Boil the potatoes whole or in large pieces. Reserve the water.
2. Hydrate the dried pepper, extract the flesh.
3. In an earthenware casserole: fry the garlic, add the cod. Mash lightly. Add the tomato and pepper flesh.
4. Incorporate the mashed potatoes (not puréed — rustic). Gradually add the potato cooking water.
5. Cook over very low heat for 20-30 minutes, stirring the casserole. The potato starch will thicken the stew.

Link: Cod Ajoarriero — full recipe →

12. Cod Kokotxas Pil Pil with Creamy Rice

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

Kokotxas are the "cheeks" of the cod, the most gelatinous pieces. Making pil pil with kokotxas is easier than with loins because they release more gelatin.

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

1. Prepare the kokotxa pil pil like the loin pil pil, but it will be quicker because they release more gelatin. Set aside the kokotxas and sauce separately.
2. Sauté the rice in a little oil for 2 minutes. Add the hot broth (1:3 ratio).
3. Cook the rice for 17-18 minutes. In the last 3 minutes, add part of the pil pil 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 Kokotxas with Rice — full recipe →

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How to Choose Cod for Each Recipe

Frequently Asked Questions

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