The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. Bacalhau, or Baccalà, or Bacalao… whathever you call the salted cod, it is a true delight to enjoy all year long. To prepare a delicious dish with salted cod is indispensable follow properly the procedure to remove the salt. Below I explain a foolproof method to obtain a salted cod ready to cook!
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THE LEGEND OF THE SALTED COD
The legend behind the salted cod narrates of a group of Basque fishermen sailed from the Bay of Biscay in search of whales, a day of the XVI Century.
After a few day of sailing, it is said that fishermen have sighted a huge formation of whales. Determined not to lose the precious loot, The Basques began chasing the whales, up to the cold northern seas.
Arrived off the coast of Norway, along with whales, the Basque fishermen came across a real “field” of cod. Is said that fish swam so thick that see the water beneath them was impossible!
The men loaded the ships of cod. But the lucky Spanish had another problem: how to conserve the fish caught? They decided to reduce cod in fillets and conserve them in salt, using the same technique for the conservation of whales.
BACALHAU, AND BACCALÁ, AND BACALAO
The countries with the higher consume of salt cod are Portugal, Italy and Spain.
the most popular Portuguese recipes with salt cod are the Bacalhau de nata, cooked in the oven with cream, the Bacalhau à Bras, with potatoes and eggs and the Bolinhos de bacalau, meatballs with salt cod, potatoes and fresh parsley, fried in oil.
In Italy the salted cod is very popular in the south, where is mandatory taste the Baccalà alla Siciliana with pine nuts and raisins. In Tuscany the most famous recipe with salt cod was born in the city of Livorno: the Baccalà alla Livornese, cooked in tomato sauce.
the story of cod in the Veneto region is particularly curious: in fact what they call Baccalà in the rest of Italy is called Stoccafisso (stockfish): cod dried in Norway with the help of the cold and wind. Also due to this misunderstanding, for Venetian recipes is used either salted cod or stockfish, as in Baccalà mantecato alla Vicentina, a spread made with cod and milk served on toasted bread or polenta slices.
In Spain, the country to which we owe the origin of this delightful method of preserving cod, the Bacalao a la Vizcaina is a must-to-try, hailing from the Basque Country and cooked with potatoes, onions and capers.
The Bacalao to Samfaina is traditional In Catalonia, with eggplant and zucchini. In the province of Zamora the Bacalao a la Tranca is a must-to-eat, prepared with roast peppers, garlic and paprika.
HOW TO PREPARE SALTED COD
- Cut the salted cod into large pieces
- Soak the pieces of salted cod in a bowl of material resistant to salt, best if glass or ceramic.
- Cover the bowl with plastic wrap and store into the fridge.
- Replace the water into the bowl every 8-10 hours
- After 24 hours, cut a little piece of salted cod and boil it for a minute, then taste to check if it is still too salty.
- If the salted cod is still too salty, extend the soak 24 hours more, replacing the water every 8-10 hours.
- Cook the cod immediately after soaking.
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VENETIAN SALTED COD (Baccalà mantecato)
PRINTABLE VERSION
SALTED COD: legend and how to prepare before cooking
The salted cod is a specialty very popular on the tables of Potogallo, Spain and Italy. Bacalhau, or Baccalà, or Bacalao… whathever you call the salted cod, it is a true delight to enjoy all year long.
To prepare a delicious dish with salted cod is indispensable follow properly the procedure to remove the salt. Below I explain a foolproof method to obtain a salted cod ready to cook!
Ingredients
- 2 Lb (900 g) salted cod
- as needed water
Instructions
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HOW TO PREPARE SALTED COD (BACALAO)
- Cut the salted cod into large pieces
- Soak the pieces of salted cod in a bowl of material resistant to salt, best if glass or ceramic.
- Cover the bowl with plastic wrap and store into the fridge.
- Replace the water into the bowl every 8-10 hours
- After 24 hours, cut a little piece of salted cod and boil it for a minute, then taste to check if it is still too salty.
- If the salted cod is still too salty, extend the soak 24 hours more, replacing the water every 8-10 hours.
- Cook the cod immediately after soaking.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 47Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 25mgSodium 36mgCarbohydrates 0gFiber 0gSugar 0gProtein 10g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
Congrats for the great work thank you for all the recipes you give but mostly for the history of the food is fascinating.I am from Greece we eat cod a lot and its prepared as you describe exactly. We deep frying it coated with tempura and serve it with "scordalia" greek potato mash with a lot of garlic.
Thanks Giannis, I love scordalia so much (I'm a garlic lover!) and it is in my wishlist. If you have some suggestion to prepare it, just write me 🙂
Thank you for explaining all the different ways of Baccala as I had it several times in Portugal and certainly didn't like it. But recently had it in Venice on croustade and it was delicious. So now keen to make it.
Thanks for your words, I'm happy to help!
I am so happy I found you and your wealth of information!! I was searching for a smoked cod with lemon cream sauce my dear mother , who has passed away,used to make.
You have given me what I need to know and now will make the cod and serve with butter/mashed potatoes .
What an interesting article!!
Donna
Thank you Donna, I'm happy to help!
Thanks for the recipe of how to prepare. ..but after soaking how do you cook...do you just boil..that's it and dish? Am Tito in South Africa..I enjoy COD..fish in Portuguese restaurant and would like to know more..how to prepare.
Hoi Tito,
we Italians, and Portugeses, And Spaniards for instance have several traditional recipes. The salted cod can be boiled and added into salads, fried, stewed into tomato sauce, etc.
I particularly love Baccalá Mantecato, here the recipe: https://philosokitchen.com/venetian-salted-cod/
Happy cooking!
F.
Lovely . My daughter _in_law, a Portuguese lady brought me salted cod from Portugal. I had no idea what to do and how to cook it. Thanx for all the precious and precise information.
Thanks for your words Shohreh 🙂
Happy cooking!
F.
Perfect instructions gracias!
Thank you Lin!
Happy cooking 🙂
F.
Salted cod was a new venture for me. Always great to find a well-expressed "great for a beginner" set of instructions. Thank you.
Cheers,
Edwin
Thank you Edwin,
let me know if you'll like your first recipe with salted cod 🙂
Happy cooking!
F.
My family has enjoyed salted Cod Baccala, from Italy to America. It remains THE star of the Christmas Eve table.. Always prepared as a salad (after soaking , changing water & soaking for 3 days) my family serves it pulled apart, mixed with favorite Olive mixes for color and roasted red peppers, minced garlic, fresh parsley and fresh squeezed Lemons. Bruins Natale !
That's seems delicious MaryAnn, thanks for sharing your family recipe!
I also love so much salted cod salads: this is one of my favorites https://philosokitchen.com/baccala-salad-sicilian-way-recipe/
Buon Natale 🙂
F.
that sounds delicious, I will definitely be trying this.
Definetly a 5 star: excellent in addition to being educational. Knowing the history and traditions are an integral and essential part of enjoying great recipes. We are grateful for every tastebud!
Helen and Diego Nigro
Thank you Helen and Diego,
I'm glad you liked my post!
Happy cooking 🙂
F.
Cod fish is one of the staple dishes of Trinidad and Tobago, West Indies. We make it into a delicious morning or breakfast dish called "saltfish buljol" which is Patois for burn mouth or hot/pepper mouth. I grew up eating this for breakfast served with coconut bake, roast bake, or hops bread. My mom would soak it overnight, boil it several times and take out the bones and clean it. It will be mixed in with onions, tomatoes, garden chives, some hot pepper from my garden, black pepper, squirts of lemon or lime from my garden, some pimento Trini peppers for additional favour. Throw some oil in a pot to heat and add all of the above. I add a dash of ketchup to the mix and serve it to my grandchildren.
Nice memories Hyacinth!
Thank you for sharing your story 🙂
Happy cooking
F
They all sound lovely. I will be trying at least one for New Year's Day
Nice!
Let me know Michelle,
Happy cooking 🙂
F.
After you soak it, how long do you actually cook it?
Hi Tony,
The cook timing is depending on the kind of recipe
Happy cooking 🙂
F.
In Suriname, South America, we call it bakkeljauw. We fry the soaked flakes in (coconut) oil with onions, garlic and tomatoes.
We eat it on bread. Or with cooked green and ripe bananas, cassava, sweet potatoes and taro. The dish is called her'-heri.
That's very interesting Carlien, thanks for your contribution!
Happy cooking 🙂
F.
That sounds exeptionally delcious.
A wonderful recepy!!
And good instructions.
Thank you Frida 🙂
Happy cooking!
F.
Really enjoyed the article and learning about the origins of the salted cod. Now I am excited to make some of these dishes!!!
Thank you maureen!
Let me know if you'll try some of these recipes,
Happy cooking 🙂
F.
I'm Italian and we would prepare this on some Christmas eves. We would do the soaking approximately 48 hours. Our recipe included sliced potatoes (thin), with parsley, garlic and fresh bread which we would crumble in our hands and sliced onions (thin). Delicious and healthy.
Nice!
Buon appetito and buon anno 🙂
F.
I just came to live in Italy. Salted cod was at the market so I bought some pieces. thanks for a wonderful story and method of de salting the fish.
Thank you K, I'm glad that my post helped you to prepare the baccalá!
Happy cooking 🙂
F.