Let’s dive into the delicious world of bacalao! Whether you’re craving a quick weeknight dinner or a comforting weekend feast, these 26 recipes showcase this versatile salted cod in all its glory—from crispy fritters to hearty stews. Perfect for seafood lovers looking to explore new flavors, this roundup has something for every occasion. Ready to get cooking? Keep scrolling for mouthwatering inspiration!
Baccala Mantecato with Creamy Polenta
Every time I visit my Italian grandmother in December, she insists on making this comforting dish that warms the soul on chilly evenings. I’ve adapted her traditional recipe slightly to make it more approachable for weeknights, but it still carries that rich, nostalgic flavor I crave when the temperature drops. Honestly, the creamy polenta is what really makes this dish—it’s like a cozy blanket for the savory baccala.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Salt cod (baccala) – 1 lb
– Whole milk – 2 cups
– Bay leaf – 1
– Polenta (coarse cornmeal) – 1 cup
– Water – 4 cups
– Heavy cream – ½ cup
– Extra virgin olive oil – ¼ cup
– Garlic cloves – 2, minced
– Lemon juice – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Soak the salt cod in cold water for 12 hours in the refrigerator, changing the water twice, to remove excess salt. 2. Drain the cod and place it in a saucepan with 2 cups of whole milk and 1 bay leaf. 3. Bring to a simmer over medium heat, then reduce to low and cook for 15 minutes until the fish flakes easily with a fork. 4. While the cod cooks, bring 4 cups of water to a boil in a separate pot. 5. Slowly whisk in 1 cup of polenta, then reduce heat to low and cook for 20 minutes, stirring every 5 minutes to prevent sticking. 6. Remove the cod from the milk, discard the bay leaf, and let it cool slightly. 7. In a food processor, combine the cod, ¼ cup extra virgin olive oil, 2 minced garlic cloves, and 1 tbsp lemon juice. 8. Process on high for 3 minutes until smooth and creamy, scraping down the sides once. 9. Stir ½ cup heavy cream, 1 tsp salt, and ½ tsp black pepper into the cooked polenta until fully incorporated. 10. Serve the polenta in bowls, topped with the baccala mantecato. The polenta should be velvety and rich, balancing the salty, garlicky fish perfectly—try garnishing with a drizzle of olive oil and a sprinkle of parsley for a fresh touch. Leftovers reheat beautifully, making this a great make-ahead meal for busy days.
Traditional Italian Baccala Stew
Let me tell you, there’s nothing quite like a steaming bowl of traditional Italian baccala stew to warm you up on a chilly December evening like tonight. Growing up, my nonna would always make this for our Christmas Eve feast, and the smell of simmering cod and tomatoes still brings back those cozy family memories. I love how this dish transforms humble salted cod into something truly magical with just a few simple ingredients.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– Salted cod – 1.5 lbs
– Olive oil – ¼ cup
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Canned crushed tomatoes – 28 oz
– Potatoes – 2 large, peeled and cubed
– Bay leaves – 2
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Soak the salted cod in cold water for 24 hours, changing the water 3-4 times to remove excess salt. (Tip: Start this process the day before—it’s essential for tender fish!)
2. Drain the cod and cut it into 2-inch chunks.
3. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
4. Add chopped onion and cook until translucent, 5-7 minutes, stirring occasionally.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in crushed tomatoes, bay leaves, and black pepper.
7. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20 minutes.
8. Add the cubed potatoes and cod chunks to the pot. (Tip: Gently nestle them into the sauce without stirring too much to keep the fish intact.)
9. Cover and simmer on low heat for 45 minutes until potatoes are fork-tender. (Tip: Check at 30 minutes—if the sauce seems too thick, add ¼ cup water.)
10. Remove from heat and discard bay leaves.
11. Stir in chopped parsley.
12. Let the stew rest for 10 minutes before serving.
Oh, the magic happens when those tender flakes of cod melt into the rich tomato sauce, with potatoes that soak up all the savory goodness. I love serving this stew in shallow bowls with crusty bread for dipping, and the flavors somehow taste even better the next day—if there are any leftovers!
Baccala alla Vicentina
Kind of like a cozy hug from Northern Italy, Baccala alla Vicentina is a slow-cooked salt cod stew that’s become my go-to for chilly evenings—it reminds me of the time I first tried it in a tiny trattoria, where the rich aroma alone felt like a warm welcome. I love how its humble ingredients transform into something utterly luxurious with just a bit of patience, and it’s one of those dishes that always makes my kitchen smell incredible, perfect for when I’m craving comfort without too much fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 120 minutes
Ingredients
– Salt cod – 1 lb
– Olive oil – ½ cup
– Onion – 1, chopped
– Milk – 2 cups
– Polenta – 1 cup
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt—this step is crucial for a balanced flavor, so don’t rush it.
2. Drain the cod and pat it dry with paper towels, then cut it into 2-inch pieces.
3. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
4. Add the chopped onion and sauté until translucent and soft, approximately 8 minutes, stirring occasionally to prevent burning.
5. Place the cod pieces in the pot, arranging them in a single layer.
6. Pour the milk over the cod until it just covers the pieces.
7. Reduce the heat to low, cover the pot, and simmer gently for 2 hours, checking every 30 minutes to ensure the milk doesn’t boil—this slow cooking melts the cod into a tender texture.
8. While the cod simmers, prepare the polenta by bringing 4 cups of water to a boil in a separate pot, then whisk in the polenta and cook over low heat for 40 minutes, stirring constantly until thick and creamy; a tip here is to use a wooden spoon to avoid lumps.
9. After 2 hours, remove the pot from the heat and let the cod rest for 10 minutes to absorb the flavors.
10. Serve the Baccala alla Vicentina hot over a bed of the creamy polenta.
Firm yet flaky, the cod melts into the silky milk sauce, offering a delicate saltiness that pairs beautifully with the polenta’s earthy creaminess. For a creative twist, I sometimes top it with a sprinkle of fresh parsley or serve it alongside a crisp green salad to balance the richness—it’s a dish that feels both rustic and elegant, perfect for sharing with friends over a leisurely meal.
Sicilian Baccala with Tomatoes and Capers
Just when I thought I’d tried every comforting fish stew, a trip to a tiny Italian market last winter introduced me to this Sicilian baccalà. My family now requests it weekly—it’s that cozy, tangy, and satisfying. I love how the capers and tomatoes brighten up the salty cod, making it feel both rustic and special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Salt cod (baccalà) – 1 lb
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Canned crushed tomatoes – 1 (28-oz) can
– Capers – 2 tbsp
– Fresh parsley – ¼ cup
Instructions
1. Soak the salt cod in a large bowl of cold water for 24 hours, changing the water every 6–8 hours to remove excess salt.
2. Drain the cod and pat it completely dry with paper towels, then cut it into 2-inch chunks.
3. Heat the olive oil in a large, heavy pot over medium heat until it shimmers, about 2 minutes.
4. Add the garlic, minced, and sauté until fragrant and lightly golden, about 1–2 minutes, stirring constantly to prevent burning.
5. Tip: If the garlic starts to brown too quickly, reduce the heat slightly to avoid bitterness.
6. Stir in the crushed tomatoes and bring the mixture to a gentle simmer, cooking for 5 minutes to meld the flavors.
7. Gently add the cod chunks to the pot, nestling them into the tomato sauce without stirring too vigorously to keep them intact.
8. Sprinkle in the capers, then cover the pot and reduce the heat to low, simmering for 20 minutes until the cod is tender and flakes easily with a fork.
9. Tip: Check the cod at 15 minutes—if it flakes, it’s done; overcooking can make it tough.
10. Remove the pot from the heat and stir in the chopped parsley just before serving for a fresh, herbal note.
11. Tip: Let the stew rest for 5 minutes off the heat to allow the flavors to deepen before dishing it out.
Perfectly tender and infused with briny, tomatoey goodness, this baccalà stew has a melt-in-your-mouth texture that pairs wonderfully with crusty bread for soaking up every last drop. I sometimes serve it over polenta for a heartier meal, and the leftovers taste even better the next day as the capers’ tang mellows into the rich sauce.
Baccala Fritters with Aioli
Years ago, I discovered these golden bites at a tiny coastal restaurant in Maine, and I’ve been tweaking my own version ever since—they’re my go‑at for a cozy winter appetizer that feels both rustic and special. There’s something about the crisp exterior and tender, salty cod inside that just hits the spot on a chilly evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Salt cod – 1 lb
– Potatoes – 2 large
– Garlic – 2 cloves
– Egg – 1
– Flour – ½ cup
– Baking powder – 1 tsp
– Olive oil – ¼ cup
– Lemon – 1
– Mayonnaise – ½ cup
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water twice, to remove excess salt.
2. Boil the potatoes in a pot of water for 20 minutes until fork‑tender, then drain and mash them in a bowl.
3. Shred the soaked cod finely with your hands, discarding any bones or skin.
4. Mince the garlic cloves and add them to the mashed potatoes along with the shredded cod.
5. Crack the egg into the mixture and stir until fully combined.
6. In a separate bowl, whisk together the flour and baking powder.
7. Gradually fold the flour mixture into the cod‑potato blend until a sticky dough forms.
8. Heat the olive oil in a skillet over medium‑high heat until it shimmers (about 350°F).
9. Scoop tablespoon‑sized portions of the dough and gently flatten them into patties.
10. Fry the patties in the hot oil for 3–4 minutes per side until golden brown and crisp.
11. Transfer the fritters to a paper towel‑lined plate to drain any excess oil.
12. Squeeze the juice from the lemon into the mayonnaise and whisk to create a simple aioli.
13. Serve the fritters warm with the aioli on the side for dipping.
Fresh from the skillet, these fritters have a satisfying crunch that gives way to a fluffy, savory interior, with the garlicky aioli adding a bright, creamy contrast. I love stacking them on a platter with extra lemon wedges for a pop of acidity, or crumbling them over a simple salad for a hearty twist.
Spicy Baccala with Garlic and Herbs
Finally, after a long day, I crave something bold and comforting—this Spicy Baccala with Garlic and Herbs is my go-to. It’s a dish I discovered on a chilly evening when I wanted to spice up my usual fish routine, and now it’s a staple in my kitchen for its fiery kick and aromatic herbs that fill the whole house.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Baccala (salted cod) – 1 lb
– Olive oil – 3 tbsp
– Garlic – 4 cloves
– Red pepper flakes – 1 tsp
– Fresh parsley – ¼ cup
– Lemon – 1
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Soak the baccala in cold water for 12 hours, changing the water every 4 hours to remove excess salt—this ensures a tender texture without overpowering saltiness.
2. Drain the baccala and pat it dry with paper towels to prevent splattering during cooking.
3. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the baccala to the skillet and cook for 5 minutes per side until golden brown and flaky.
5. Mince the garlic and add it to the skillet with the red pepper flakes, stirring for 1 minute until fragrant—be careful not to burn the garlic, as it can turn bitter.
6. Chop the fresh parsley and squeeze the lemon juice directly into the skillet.
7. Season with salt and black pepper, then simmer for 3 minutes to let the flavors meld together.
8. Remove from heat and let it rest for 2 minutes before serving to allow the juices to redistribute.
Gently flake the baccala with a fork to reveal its tender, moist interior, which pairs perfectly with the spicy, garlicky sauce. I love serving it over creamy polenta or with crusty bread to soak up every last bit of that vibrant herb-infused oil—it’s a dish that’s as satisfying to eat as it is simple to make.
Baccala Salad with Chickpeas and Olives
Sometimes the best meals come from pantry staples and a little inspiration—like this baccala salad, which I first threw together after a busy week when I just couldn’t face another trip to the store. It’s become my go‑in for a quick, satisfying lunch that feels both rustic and refreshing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Salt cod (baccala) – 8 oz
– Chickpeas – 1 (15‑oz) can, drained and rinsed
– Kalamata olives – ½ cup, pitted
– Lemon – 1, juiced
– Extra‑virgin olive oil – ¼ cup
– Garlic – 2 cloves, minced
– Fresh parsley – ¼ cup, chopped
– Red onion – ¼ cup, thinly sliced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place the salt cod in a medium bowl and cover with cold water; soak for 10 minutes to remove excess salt, then drain and pat dry with paper towels. (Tip: If you’re short on time, you can quick‑soak the cod by changing the water twice during the 10‑minute soak.)
2. Fill a medium saucepan with water and bring to a boil over high heat.
3. Add the soaked salt cod to the boiling water, reduce heat to medium, and simmer for 8 minutes until the fish flakes easily with a fork.
4. While the cod cooks, combine the chickpeas, olives, lemon juice, olive oil, minced garlic, parsley, red onion, salt, and black pepper in a large mixing bowl.
5. Drain the cooked cod and let it cool for 2 minutes on a cutting board.
6. Use your fingers or a fork to flake the cod into bite‑sized pieces, discarding any bones or skin.
7. Add the flaked cod to the bowl with the chickpea mixture.
8. Gently toss everything together until well combined. (Tip: For the best flavor, let the salad sit at room temperature for 5 minutes before serving to allow the ingredients to meld.)
9. Taste and adjust seasoning with an extra pinch of salt if needed, but be cautious since the cod is already salty. (Tip: If you prefer a brighter taste, add another squeeze of lemon juice just before serving.)
What I love most is how the tender, salty cod contrasts with the creamy chickpeas and briny olives—it’s a texture party in every bite. Serve it over a bed of crisp greens or with crusty bread to soak up the lemony dressing, and it instantly feels like a special occasion, even on a hectic day.
Portuguese Baccala à Brás
Unbelievably, I discovered this gem of a dish during a rainy afternoon in Lisbon, and now it’s my go‑to comfort meal when I crave something hearty yet simple. It’s a humble, one‑pan wonder that turns salted cod into a creamy, golden scramble—perfect for a cozy weeknight dinner. I love how it comes together with just a handful of pantry staples, making it a lifesaver on busy days.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Salted cod – 1 lb
– Olive oil – ¼ cup
– Onion – 1 large, finely chopped
– Garlic – 3 cloves, minced
– Potatoes – 2 medium, peeled and cut into matchsticks
– Eggs – 6 large, beaten
– Black olives – ½ cup, pitted and sliced
– Fresh parsley – ¼ cup, chopped
Instructions
1. Soak the salted cod in cold water for 12 hours, changing the water every 4 hours to remove excess salt, then drain and flake it into small pieces.
2. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the chopped onion and cook, stirring frequently, until translucent and soft, 5–7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Add the potato matchsticks and cook, stirring occasionally, until golden and tender, 10–12 minutes.
6. Mix in the flaked cod and cook for 3 minutes to warm through and blend flavors.
7. Pour the beaten eggs evenly over the skillet mixture and let them set for 30 seconds without stirring.
8. Gently fold everything together with a spatula, cooking until the eggs are just set but still creamy, 2–3 minutes—this keeps the texture soft.
9. Remove from heat and fold in the sliced black olives and chopped parsley.
10. Serve immediately while hot. Buttery and rich, this dish melts in your mouth with a savory saltiness from the cod balanced by the crisp potatoes and briny olives. Try it with a squeeze of lemon or a side of crusty bread to soak up every last bit—it’s a rustic delight that always feels like a hug in a bowl.
Baccala in Tomato Sauce with Bell Peppers
Holiday gatherings always remind me of my grandmother’s kitchen, where the rich aroma of simmering tomato sauce and tender fish would fill the air. This Baccala in Tomato Sauce with Bell Peppers is my modern take on her classic, perfect for a cozy family dinner that feels both comforting and special. I love how the bell peppers add a sweet crunch that balances the savory salt cod.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Salt cod – 1 lb
– Olive oil – 3 tbsp
– Onion – 1 large, chopped
– Garlic – 3 cloves, minced
– Bell peppers – 2, sliced
– Crushed tomatoes – 28 oz can
– Dried oregano – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Soak the salt cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. Drain the salt cod and pat it dry with paper towels, then cut it into 2-inch pieces.
3. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the sliced bell peppers and cook until slightly softened, about 4 minutes.
7. Pour in the crushed tomatoes, dried oregano, and black pepper, then bring to a simmer.
8. Reduce the heat to low, cover the skillet, and let the sauce simmer for 20 minutes to meld flavors.
9. Gently place the salt cod pieces into the sauce, ensuring they are submerged.
10. Cover the skillet again and simmer for 15 minutes until the fish flakes easily with a fork.
11. Drizzle the remaining 1 tbsp olive oil over the top just before serving.
During the final simmer, the salt cod becomes wonderfully tender, soaking up the tangy tomato sauce while the bell peppers retain a slight bite. Serve it over a bed of creamy polenta or crusty bread to soak up every last drop of that savory sauce—it’s a dish that warms you from the inside out.
Baccala and Potato Casserole
Diving into this Baccala and Potato Casserole always feels like a cozy winter hug, a dish my grandmother would make on the coldest Sundays. It’s the ultimate comfort food that transforms humble salted cod and potatoes into something truly magical, perfect for feeding a crowd with minimal fuss.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– Salted cod (baccala) – 1 lb
– Yukon Gold potatoes – 2 lbs
– Yellow onion – 1 large
– Garlic cloves – 4
– Heavy cream – 1 cup
– Grated Parmesan cheese – ½ cup
– Unsalted butter – 4 tbsp
– Olive oil – 2 tbsp
– Fresh parsley – ¼ cup chopped
– Black pepper – ½ tsp
Instructions
1. Soak the salted cod in a large bowl of cold water for 24 hours, changing the water 3 times to remove excess salt.
2. Peel the potatoes and cut them into ¼-inch thick slices.
3. Place the potato slices in a large pot, cover with cold water, and bring to a boil over high heat.
4. Boil the potatoes for 10 minutes until just fork-tender, then drain and set aside.
5. Preheat your oven to 375°F.
6. Drain the soaked cod, pat it dry with paper towels, and flake it into bite-sized pieces, removing any bones.
7. Dice the yellow onion and mince the garlic cloves.
8. Heat 2 tbsp of olive oil in a large skillet over medium heat.
9. Sauté the diced onion for 5 minutes until translucent.
10. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
11. Stir in the flaked cod and cook for 3 minutes to warm through.
12. Grease a 9×13-inch baking dish with 1 tbsp of unsalted butter.
13. Arrange half of the potato slices in a single layer on the bottom of the dish.
14. Spread the cod and onion mixture evenly over the potato layer.
15. Arrange the remaining potato slices on top in a neat layer.
16. In a small saucepan, melt 3 tbsp of unsalted butter over low heat.
17. Whisk in 1 cup of heavy cream and ½ tsp of black pepper, heating until just warm (about 2 minutes).
18. Pour the cream mixture evenly over the casserole.
19. Sprinkle ½ cup of grated Parmesan cheese on top.
20. Bake the casserole uncovered at 375°F for 45 minutes until golden brown and bubbly.
21. Remove from the oven and let it rest for 10 minutes before serving.
22. Garnish with ¼ cup of chopped fresh parsley.
The casserole emerges with a golden, crispy top that gives way to creamy, tender layers underneath—the saltiness of the cod perfectly balanced by the rich potatoes. I love serving it straight from the dish with a simple green salad on the side, letting everyone scoop up generous portions while it’s still warm and comforting.
Mediterranean Baccala with Olives and Sundried Tomatoes
Perfect for a cozy winter evening, I first tried this Mediterranean baccala dish during a trip to a small coastal town in Italy, and I’ve been tweaking it at home ever since—it’s become my go-to for impressing guests without spending all day in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- Salt cod – 1 lb
- Olive oil – ¼ cup
- Garlic – 3 cloves
- Kalamata olives – ½ cup
- Sundried tomatoes – ¼ cup
- White wine – ½ cup
- Fresh parsley – 2 tbsp
Instructions
- Soak the salt cod in a large bowl of cold water for 24 hours, changing the water every 8 hours to remove excess salt, then drain and pat dry with paper towels.
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the garlic to the skillet and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Place the salt cod in the skillet and cook for 5 minutes per side until lightly browned and flaky.
- Tip: Use a spatula to gently flip the cod to keep it intact—it’s delicate once cooked.
- Stir in the Kalamata olives and sundried tomatoes, cooking for 3 minutes to soften them slightly.
- Pour in the white wine and bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes until the liquid reduces by half.
- Tip: If the skillet gets too dry, add a splash of water to prevent sticking and maintain moisture.
- Sprinkle the fresh parsley over the dish and cook for 1 more minute to wilt it.
- Tip: For extra flavor, let the dish rest off the heat for 5 minutes before serving to allow the ingredients to meld.
- Remove from heat and transfer to a serving platter.
Golden and aromatic, this baccala boasts a tender, flaky texture with a savory punch from the olives and a sweet tang from the tomatoes. Serve it over a bed of creamy polenta or with crusty bread to soak up the rich sauce, and maybe pair it with a crisp white wine for a truly Mediterranean feast.
Baccala and Spinach Pies
Sometimes, the best comfort foods are the ones that surprise you—like these savory Baccala and Spinach Pies, which I first tried at a cozy Italian bakery in Brooklyn and have been tweaking ever since to get that perfect flaky crust and briny filling. I love making these on lazy Sundays when I have a bit more time to play in the kitchen, and they always remind me of that first delicious bite. They’re a bit of a project, but totally worth it for the rich, satisfying result.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Salt – 1 tsp
– Baccala (salt cod) – 1 lb
– Fresh spinach – 4 cups
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Black pepper – ½ tsp
– Egg – 1
Instructions
1. Soak the baccala in cold water for 24 hours, changing the water every 8 hours to remove excess salt, then drain and pat dry with paper towels.
2. Preheat your oven to 375°F and line a baking sheet with parchment paper.
3. In a large bowl, combine the flour and ½ tsp salt, then cut in the cold, cubed butter until the mixture resembles coarse crumbs.
4. Add ¼ cup ice water, one tablespoon at a time, mixing just until the dough comes together, then shape it into a disk, wrap in plastic, and refrigerate for 30 minutes to prevent shrinkage during baking.
5. While the dough chills, heat the olive oil in a skillet over medium heat, add the minced garlic, and cook for 1 minute until fragrant.
6. Add the spinach to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted and any liquid has evaporated.
7. Flake the soaked baccala into small pieces and combine it with the spinach mixture, remaining ½ tsp salt, and black pepper in a bowl.
8. Roll out the chilled dough on a floured surface to ⅛-inch thickness, then cut it into 6 circles using a 5-inch round cutter.
9. Place a heaping ¼ cup of the baccala and spinach filling in the center of each dough circle.
10. Fold the dough over the filling to form half-moon shapes, press the edges with a fork to seal, and place the pies on the prepared baking sheet.
11. Beat the egg with 1 tbsp water and brush it over the tops of the pies for a golden, shiny finish.
12. Bake the pies at 375°F for 20-25 minutes, until the crust is golden brown and flaky. Out of the oven, these pies boast a crisp, buttery crust that gives way to a tender, savory filling with the baccala adding a subtle saltiness balanced by the earthy spinach. Serve them warm with a squeeze of lemon for a bright kick, or pack them for a picnic—they’re just as delicious at room temperature.
Grilled Baccala with Lemon and Parsley
Just last summer, I discovered this simple grilled baccala while visiting a friend in coastal Maine—it’s become my go‑back‑to weeknight dish because it feels fancy but comes together in minutes. I love how the bright lemon and fresh parsley cut through the rich, flaky fish, and it’s perfect for those evenings when you want something satisfying without a lot of fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
- Baccala fillets – 4 (6‑ounce each)
- Olive oil – 2 tablespoons
- Lemon – 1
- Fresh parsley – ¼ cup chopped
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Instructions
- Pat the baccala fillets dry with paper towels to ensure a crisp exterior when grilled.
- Brush both sides of each fillet evenly with the olive oil using a pastry brush.
- Sprinkle the salt and black pepper evenly over both sides of the fillets.
- Preheat a grill or grill pan to medium‑high heat (about 400°F).
- Place the fillets on the hot grill and cook for 4 minutes without moving them to develop grill marks.
- Flip the fillets carefully with a spatula and cook for another 4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
- Transfer the grilled baccala to a serving platter.
- Zest the lemon directly over the fillets using a microplane for a burst of citrus aroma.
- Cut the lemon in half and squeeze the juice evenly over the fillets, catching any seeds with your other hand.
- Sprinkle the chopped fresh parsley over the top just before serving to keep it vibrant and fresh.
You’ll love the tender, flaky texture of the baccala paired with the zesty lemon and herbaceous parsley—it’s light yet deeply satisfying. Try serving it over a bed of creamy polenta or with a simple arugula salad to soak up those delicious juices.
Baccala Tacos with Cabbage Slaw
Just when I thought I’d tried every taco variation under the sun, a trip to a coastal market inspired this salty, flaky twist. Baccala Tacos with Cabbage Slaw are my new favorite weeknight hack—they come together fast and always impress a crowd.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Salted cod (baccala) – 1 lb
– Corn tortillas – 8
– Green cabbage – 2 cups, shredded
– Lime – 1, juiced
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Chili powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Soak the salted cod in a bowl of cold water for 10 minutes to remove excess salt, then drain and pat dry with paper towels. I always do a quick taste test here to check the saltiness.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Place the baccala in the skillet and cook for 4–5 minutes, flipping once, until it flakes easily with a fork and turns opaque.
5. Sprinkle the chili powder and salt over the baccala while cooking, gently tossing to coat evenly. Tip: Don’t overcrowd the skillet to ensure a nice sear.
6. In a medium bowl, combine the shredded cabbage and lime juice, tossing well to coat. Let it sit for 5 minutes to soften slightly—this quick-pickle step adds a bright crunch.
7. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted. Keep them wrapped in a towel to stay warm.
8. Flake the cooked baccala into bite-sized pieces using a fork.
9. Assemble each taco by placing a portion of baccala on a tortilla, topping with the cabbage slaw, and drizzling with the remaining 1 tbsp olive oil. Tip: Layer the slaw right before serving to keep the tortillas from getting soggy.
10. Serve immediately while warm.
Vibrant and satisfying, these tacos balance the baccala’s savory depth with the slaw’s zesty crispness. For a fun twist, try them as open-faced tostadas or add a dollop of crema for extra creaminess.
Baccala and Artichoke Gratin
Last weekend, I was craving something cozy yet elegant—the kind of dish that feels like a warm hug but still impresses at the dinner table. That’s when I remembered my grandmother’s Baccala and Artichoke Gratin, a recipe she’d whip up for special occasions, and I knew it was time to give it my own spin. Trust me, the combination of tender salt cod and creamy artichokes under a golden crust is pure comfort food magic.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Baccala (salt cod) – 1 lb
– Artichoke hearts – 2 cups
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup
– Breadcrumbs – ¼ cup
– Butter – 2 tbsp
– Garlic – 2 cloves
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Soak the baccala in cold water for 24 hours, changing the water every 6 hours to remove excess salt—this ensures it’s perfectly tender without being overly salty.
2. Preheat your oven to 375°F to get it ready for baking.
3. Drain the baccala and pat it dry with paper towels, then flake it into bite-sized pieces using your hands.
4. In a skillet over medium heat, melt the butter until it’s foamy, about 2 minutes.
5. Add the minced garlic and sauté until fragrant, roughly 1 minute, being careful not to let it burn.
6. Stir in the artichoke hearts and cook for 5 minutes until they’re slightly softened.
7. Combine the baccala, artichoke mixture, heavy cream, salt, and black pepper in a bowl, mixing gently to avoid breaking up the fish too much.
8. Transfer the mixture to a greased baking dish, spreading it evenly with a spoon.
9. In a small bowl, mix the Parmesan cheese and breadcrumbs together until well combined.
10. Sprinkle the breadcrumb mixture evenly over the top of the gratin, pressing lightly to form a crust.
11. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the edges are bubbling—a visual cue that it’s perfectly cooked through.
12. Let the gratin rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
This gratin emerges from the oven with a crispy, cheesy top that gives way to a creamy, savory interior where the baccala and artichokes meld beautifully. The texture is wonderfully balanced—firm yet tender—with a rich flavor that’s both comforting and sophisticated. Try serving it alongside a simple green salad or crusty bread to soak up every last bit of that delicious sauce.
Baccala Risotto with Saffron
Mentioning baccala (salt cod) might make some folks pause, but trust me—this creamy risotto with saffron transforms it into something magical. I first tried this dish on a chilly evening in Boston, and now it’s my go-to comfort food when I want to impress without stressing. The key is taking your time to let the flavors meld, something I learned from my nonna’s patient stirring.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Baccala (salt cod) – 1 lb
– Arborio rice – 1½ cups
– Chicken broth – 4 cups
– White onion – 1 medium, diced
– Dry white wine – ½ cup
– Saffron threads – ½ tsp
– Unsalted butter – 4 tbsp
– Parmesan cheese – ½ cup, grated
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Soak the baccala in cold water for 12 hours, changing the water twice, then drain and flake it into bite-sized pieces, discarding any bones.
2. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent and soft.
4. Stir in Arborio rice and toast for 2 minutes until the grains are lightly golden and fragrant.
5. Pour in white wine and cook for 3 minutes, stirring constantly, until the liquid is mostly absorbed.
6. Add 1 cup of chicken broth and the saffron threads, stirring gently to dissolve the saffron.
7. Simmer uncovered for 20 minutes, adding remaining broth ½ cup at a time every 5 minutes and stirring frequently until the rice is al dente and creamy.
8. Fold in the flaked baccala and cook for 5 more minutes until the fish is heated through and tender.
9. Remove from heat and stir in butter and Parmesan cheese until fully melted and incorporated.
10. Season with salt and black pepper, mixing well to combine.
Generously ladle this risotto into warm bowls—the grains should be tender yet firm, with the baccala adding a savory depth that pairs beautifully with the floral saffron. I love topping it with a drizzle of extra olive oil and a sprinkle of fresh parsley for a bright finish, making it perfect for a cozy dinner party or a quiet night in.
Conclusion
Here’s a treasure trove of 26 delicious bacala recipes to delight any seafood lover! From classic stews to creative twists, there’s something for every home cook. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the love. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
