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Salt cod — also known as bacalao (Spanish) or bacalhao (Portuguese) — is beloved around the world. You can find it in many traditional dishes from the Caribbean to Portugal, where it’s said there’s a salt cod recipe for every day of the year.
Although salt cod (salted cod) is popular in recipes for Lent and Easter, you can enjoy it year-round.
Its popularity dates back to the 16th century when fresh cod was preserved in salt for long ocean voyages. In modern times, the process of drying and salting cod not only preserves the fish, it intensifies its flavour.
So, if you’ve seen a slab of dried fish in your supermarket and wondered what you could make with it, you’ll find lots of inspiration in this collection of salt cod recipes from around the world.
🌟 Pro Tip: Because dried salt cod needs to be rehydrated, it does take some pre-planning. If you’ve never cooked with salt cod, scroll down to the end of the recipes for instructions on how to prepare it for cooking.
This collection was originally published in 2019 but was expanded with new salt cod recipes and instructions in 2025!
1. Basque Bacalao a la Vizcaína by A Taste for Travel
Bacalao a la Vizcaina is a delicious Spanish salt cod stew that hails from the Basque region of Spain. It’s also popular in traditional Guatemalan cuisine and in many parts of Mexico.
Although it’s most often prepared for Lent and on Christmas Eve, you can enjoy its delicious combination of savoury spices, tomatoes, olives and potatoes any time of year.
2. Brazilian Baked Cod in Cheese Sauce (Bacalhau Quatro Queijos) by Easy and Delish
This fast and easy Baked Cod in Cheese Sauce or bacalhau quatro queijos is a 30-minute dish made from cod fish fillets smothered in a creamy cheese sauce. It’s topped with a bright vegetable salsa for a splash of colour!
3. Caribbean Saltfish Fried Rice by That Girl Cooks Healthy
Kiss goodbye to boring fried rice and say hello to this Caribbean Saltfish Fried Rice. Salted cod pieces seasoned and cooked in a medley of brown rice and vegetables.
4. Italian Salt Cod (Baccalà) and Porcini Tagliatelle by the Pasta Project
This classic tagliatelle with baccalà and porcini recipe hails from Abruzzo, Central Italy, bringing together the delicate salt cod and earthy porcini mushrooms in a dish that’s both comforting and refined.
Infused with aromatic cloves, zesty lemon, warm nutmeg, and a splash of white wine, every bite is layered with depth and richness. ✨
5. Fanesca – Ecuadorian Soup
For a satisfying meal featuring salt cod try this recipe for fanesca soup from Ecuador. It’s traditionally made during Lent to capitalize on an abundance of spring vegetables and salt cod.
With rice, beans and vegetables, this Ecuadorian soup is a hearty filling soup that can serve as a meal on its own!
6. Greek Bakaliaros – Beer Battered Cod by Kopiaste
Delicious bakaliaros – cod in batter – “μπακαλιάρος” in Greek is a traditional food enjoyed on March 25th during Lent.
It’s made with salted cod, fried in a beer batter, and often served with a skordalia dip. You won’t be able to resist eating more than one of these tasty bites!
7. Catalan Salt Cod Salad – Esqueixada de Bacalao
This refreshing appetizer salad Esqueixada de Bacalao is one of the most popular tapas dishes in Barcelona and throughout the Catalonia region of Spain.
Just one bite of this salad made with delicate salted cod, fresh tomato, onion, peppers, Spanish olive oil and black olives, and you’ll be transported to sunny Barcelona.
High in protein and low in saturated fats, it’s the perfect example of what to eat on the Mediterranean Diet.
8. Italian Baccalà – Battered Salt Cod by Christina’s Cucina
Like fish and chips?
Then you’ll love baccalà, an Italian-style battered salt cod recipe. It features a very light batter which makes it very appealing to children and adults alike!
9. Jamaican Saltfish Fritters by That Girl Cooks Healthy
This Jamaican saltfish fritters recipe will instantly transport you to the Caribbean. So flavoursome, crispy and more-ish.
They make the perfect snack or appetizer!
10. Jamaican Cabbage and Saltfish by That Girl Cooks Healthy
Cabbage and Saltfish is a Caribbean stable that is tasty yet so easy to pull together and whip up within 30 minutes.
This versatile Jamaican dish features flaked cod fish steamed with onion, garlic, tomatoes and steamed cabbage
11. Norwegian Salt Cod Stew – Bacalao by The Forked Spoon
For a delicious northern recipe, this Norwegian Salt Cod Stew, or Bacalao from the Spanish word for cod, is made with salt cod, olive oil, stewed tomatoes, garlic, shallots, and potatoes.
It’s a hearty dish perfect for warming up on a chilly night or as a weekend dinner with friends and family.
12. Nova Scotia Fish Cakes by Bacon is Magic
This traditional Nova Scotia recipe for salt cod cakes from Canada is quite simple, easy to make and easy on the budget. It’s also very versatile.
Although it traditionally features salt cod with mashed potatoes, egg, onion and celery (optional), it can also be made with leftover salmon, cod or tilapia.
13. Saltfish Souse from Grenada
A popular way to prepare saltfish in Trinidad and Grenada is in saltfish souse, a flavourful mix of salt cod, shredded vegetables such as carrot, peppers, onions and scallions, often enjoyed for breakfast.
Saltfish souse is the perfect complement to traditional Grenadian foods such as bakes and provisions.
Get a recipe for saltfish souse from Saveur.
14. Spanish Salt Cod Stuffed Piquillo Peppers by Caroline’s Cooking
These salt cod stuffed piquillo peppers are Spanish comfort food in tapas form – the potato and salt cod filling is smooth and packed with flavour.
They make a great appetizer or serve as part of a tapas meal.
15. Baccala Mantecato (Italian Whipped Salt Cod Spread) by Mangia with Michele
Baccalà Mantecato is a creamy, whipped salt cod spread from Venice, made by emulsifying poached cod with olive oil until irresistibly smooth.
Traditionally served on crispy polenta or crostini, this elegant dish is perfect for gatherings and holiday feasts.
Bonus Recipe: Mexican Veracruz-Style Cod (Bacalao a la Veracruzana) by Muy Bueno
Bacalao a la Veracruzana is a Mexican dish featuring salted cod simmered in tomato sauce with green olives, capers, garlic, potatoes, bell peppers and pickled banana peppers.
This classic Veracruz-style recipe blends Spanish and Gulf of Mexico flavours, creating a savoury, tangy, and slightly spicy dish perfect for special occasions such as Lent. But it’s easy enough to make for Fish Fridays.
How to Use Salt Cod – Purchasing, Step by Step Preparation and Tips
There are a few keys to success when making salted cod recipes. I’ve made some mistakes along the way that I’m sharing with you so you get it right the first time.
For some recipes it’s possible to use salt cod that’s been conveniently pre-soaked and ready to use. This salted cod (bacalao) comes carefully desalted and vacuum-sealed to preserve its delicate texture and mild flavour. It saves hours of soaking and rinsing—just open the bag and use it in the recipe.
However, if your recipe calls for pieces of salted cod, or you can’t find pre-soaked salt cod, follow these step by step instructions to preapre it from dried:
Buying Salted Cod
- Soak the salt cod in advance. It’s best to begin the process four days in advance.
- Start your salt cod shopping early. The key is choosing salt cod is to purchase a piece of fish that isn’t too thin. You don’t want to buy only the tail. Instead, look for a middle piece of the filet. Shop early as the ideal sizes disappear quickly and you may be left with filets of salt cod as large as yoga mats.
- Storage. Dried salted cod can be stored for up to 2 months.
Soaking Salted Cod
In order to prepare salt cod for cooking in a recipe, it needs to be rehydrated and the majority of the salt removed.. When you’re ready to get started with the process of soaking:
- Place the salt cod in a rectangular glass Pyrex dish and cover it with cool water. Use one gallon of water for 2 pounds (900 grams) of fish.
- Place it in the refrigerator and allow it to soak in the water for 24 hours.
- Drain off the salty water, add more fresh cool water and return to the refrigerator.
- Repeat this process every day for 2 to 4 days but not longer. You should not plan to remove all the salt, some salt should remain in order to preserve the delicious distinctive bacalao flavour. Taste the cod at Day 3 for saltiness. Change the water four times during the soaking period.
Preparing for Cooking
- Most salt cod has been deboned and had the skin removed.
- However, even with salt cod that’s been deboned, you need to check it carefully before preparing as some bones may remain. The bones are easy to remove once the salt cod has softened in water.
- Once you’ve finished soaking the salt cod, drain it and dry it throughly.
- Use whole or shred it into smaller pieces according to the recipe.
Storage
- When it comes to storage, soaked bacalao salt fish is like fresh fish. It can be refrigerated for up to two days.
More International Fish and Seafood Recipes to Try
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