In the world of Spanish cuisine, bacalao (salt cod) is a dish steeped in both tradition and flavor. What was once a practical solution for preserving fish has evolved into a culinary art form, passed down through generations across Spain—from the Basque Country to Andalusia. Its strong flavor, firm texture, and salt-forward punch make it a standout, even in a cuisine full of bold choices.
Making bacalao the traditional way requires patience, not perfection. The dried, salted fish must be soaked for hours—or even days—to rehydrate and desalinate it. But once it’s ready, bacalao becomes the centerpiece of a wide variety of dishes, from Bacalao a la Vizcaína (with a rich red pepper sauce) to bacalao al pil pil (in a garlic-olive oil emulsion). It’s not just a meal—it’s a commitment to honoring history.
What makes bacalao fascinating isn’t just its taste, but the way it ties together Spain’s past: seafaring trade, Catholic fasting rituals, and rustic regional cooking. Today, it remains a cherished dish that tastes like nostalgia to locals—and something exotic and exciting to adventurous home cooks abroad.
The best Spanish food to try, Breakfast in Spain, and vegetarian food in Spain
BOOK YOUR TRAVEL INSURANCE
Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki
Best Time to Eat
Bacalao is traditionally eaten during Lent and Easter, but it’s just as common on weekends, during festivals, or as part of Sunday family lunches. It’s a perfect main course for cool-weather dinners or special occasions when you want something unique yet deeply rooted in tradition.
How to Partner It
Depending on the style you prepare it, bacalao pairs wonderfully with roasted potatoes, crusty bread, or slow-cooked peppers and tomatoes. For drinks, try a dry Spanish white wine like Albariño or Verdejo. For a richer bacalao dish, a light Rioja works beautifully to cut through the salt and fat without overwhelming the fish.
One of the biggest misconceptions about Spanish bacalao is that it’s just fish in tomato sauce or garlic oil. In reality, each preparation method from the emulsion-based pil-pil to the veggie-packed a la vizcaína has deep regional roots and specific techniques. Oversimplifying it as “Spanish-style cod” erases that nuance.
Another common mistake is ignoring the desalting process. Many recipes gloss over it or suggest a quick soak, but traditional bacalao needs at least 24–48 hours in cold water with regular changes. Rushing this step leads to overly salty or bland fish, missing the balance that makes bacalao dishes truly sing.
There’s also a trend of stripping the dish of its context to make it more palatable for mainstream audiences removing the olive oil, skipping the saffron, or swapping out ingredients for convenience. While adaptations are fine, calling it “authentic” without respecting the cultural roots risks turning a heritage dish into just another trendy dinner idea.
How to Make Spanish Bacalao
Spanish Bacalao Recipe Ingredients
1 pound (450 grams) of salted cod, soaked and desalted
1/4 cup of olive oil
1 large onion, thinly sliced
2 cloves of garlic, minced
1 bell pepper, sliced (red or green)
2 cups of canned diced tomatoes
1 teaspoon of paprika (sweet or smoked, depending on preference)
Salt and black pepper, to taste
2 tablespoons of fresh parsley, chopped
1/2 cup of green olives, pitted and sliced (optional)
1/2 lemon, for juice
Get the best deals for your home and kitchen needs
Step By Step How to Make Spanish Bacalao
Prepare the Cod
If using salted cod, it must be soaked in cold water for 24-48 hours, changing the water several times to remove the excess salt. After desalting, pat the cod dry and cut into serving-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, cooking until they are soft and beginning to brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Tomatoes and Seasonings
Stir in the diced tomatoes and paprika. Season with a little salt and black pepper, but be cautious with the salt as the cod can still be quite salty even after soaking. Let the tomato mixture simmer for about 10 minutes, or until it begins to thicken slightly.
Cook the Cod
Add the cod pieces to the skillet, nestling them into the tomato sauce. Cover and let the cod cook through, which should take about 10-15 minutes, depending on the thickness of the pieces.
Once the cod is cooked and flaky, adjust the seasoning if needed. Add the sliced olives and give the dish a gentle stir to incorporate. Squeeze the lemon juice over the top and sprinkle with fresh parsley before serving.
Serve
Serve hot, accompanied by crusty bread or over a bed of steamed rice or boiled potatoes.
Tips For Making Spanish Bacalao
Properly desalting the cod is crucial for a balanced dish. Make sure to change the soaking water several times. Keep the heat moderate to avoid breaking the delicate cod fillets. Gentle simmering allows the flavors to meld without disintegrating the fish.
Bacalao goes well with simple sides that complement its rich flavors without overpowering it.
How Many Calories Have Spanish Bacalao
A serving of Bacalao is relatively low in calories, with about 200-300 calories per portion, depending on the size of the servings and the amount of olive oil used.
Origin and History
Bacalao, or salt cod, has been a cornerstone of Spanish cuisine for centuries, long before refrigeration existed. Traders began salting and drying cod in the North Atlantic as early as the 16th century, making it easy to transport and store. Spain quickly embraced the ingredient, not only for its practicality but also for its versatility in the kitchen. It soon became a staple across coastal and inland regions alike.
As the Spanish empire expanded, bacalao traveled with it, weaving itself into the culinary identity of different regions. In the Basque Country, cooks created refined versions using olive oil emulsions, while in Catalonia, bacalao found its way into hearty stews enriched with tomatoes, peppers, and almonds. Each region produced its own version, making the dish a cultural symbol of resourcefulness and flavor innovation.
Over time, bacalao became especially associated with religious holidays like Semana Santa, when abstaining from meat was customary. Families passed down recipes through generations, each household guarding its own method of desalting, simmering, and seasoning the fish. Today, bacalao continues to connect the past with the present, offering a taste of Spain’s culinary history in every bite.
One of the most debated aspects of bacalao is the desalting process. Some cooks insist on rinsing and soaking the fish for a full 48 hours, changing the water repeatedly, while others argue that doing so dilutes the natural flavor too much. This disagreement has created regional divides and lively debates among home cooks who each claim their method produces the best texture and taste.
Another controversy revolves around authenticity. Many recipes circulating outside Spain use fresh cod instead of salted cod in an attempt to simplify the dish. Purists argue this completely undermines what makes bacalao special, since the curing process transforms both the structure and flavor of the fish. This tension highlights the cultural importance of tradition versus convenience in modern cooking.
Even the type of salt cod used creates discussion. Some cooks maintain that only thick, premium fillets are worthy of traditional recipes, while others prefer thinner cuts that yield a softer, more delicate texture. These differing opinions reflect the deep personal and cultural connections Spaniards have with bacalao, making it far more than just a simple salted fish dish.
How Long It Takes to Prepare
Preparing traditional bacalao is not difficult, but it does require time and patience. The most time-consuming step is desalting the fish, which typically takes between 24 and 48 hours depending on thickness. This slow soak is essential for restoring moisture to the fish while mellowing the intense saltiness from the curing process.
Once the fish is properly soaked, the cooking phase moves much more quickly. Many classic bacalao dishes take only 20 to 40 minutes to complete, especially when sautéing, simmering, or preparing it in an olive oil–based sauce. The key is maintaining low heat to keep the fish tender and flaky rather than tough or dry.
If you plan ahead by starting the soaking process early, preparing bacalao can fit easily into a busy schedule. Many cooks soak the fish overnight or over a weekend, allowing them to assemble the final dish with minimal effort. This balance of advance preparation and quick cooking is one reason bacalao remains such a beloved dish in Spanish households.
Serving Suggestions
Traditional Spanish bacalao dishes often shine when served with simple accompaniments that highlight the fish’s rich flavor. A classic pairing is crusty bread, perfect for soaking up any olive oil, tomato sauce, or broth that accompanies the dish. The bread also adds a satisfying contrast to the tender texture of the fish.
For a more complete meal, many Spanish families serve bacalao alongside roasted potatoes or a light green salad. These sides keep the focus on the fish while adding balance and freshness. In the Basque Country, bacalao is sometimes served with sautéed peppers or caramelized onions, offering a sweet counterpoint to the savory fish.
If you prefer a more modern presentation, bacalao can be served in smaller portions as part of a tapas spread. It pairs well with marinated olives, grilled vegetables, or garlicky aioli. This approach allows diners to enjoy its bold flavor without overwhelming the palate, making it perfect for gatherings or casual dinners.
Final Thoughts
Bacalao is more than a dish; it is a reflection of Spanish history, culture, and culinary creativity. Despite being one of the humblest ingredients in the pantry, it has been transformed into countless regional masterpieces that continue to inspire cooks around the world. Its longevity speaks to the enduring appeal of traditional methods and timeless flavors.
While debates about authenticity and technique persist, these conversations only highlight how meaningful bacalao remains in Spanish cuisine. Each recipe carries personal significance, whether it comes from a grandmother’s notebook or a celebrated chef’s repertoire. That emotional connection is part of what makes learning to prepare it so rewarding.
Whether you are making bacalao for the first time or continuing a family tradition, the process invites you to slow down and appreciate the craft behind the dish. It encourages patience, attention, and respect for ingredients that have stood the test of time. When prepared with care, bacalao becomes not just a meal but an experience worth savoring.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.