In this article, we'll walk you through the steps of making an authentic Spanish Bacalao from scratch, Let's start with...

How to Make a Delicious Spanish Bacalao: A Step-by-Step Guide

Is it true that you are desiring a sample of Spain? Provided that this is true, there’s nothing very like the exemplary Spanish dish, Bacalao. This delightful and good dinner is a staple in Spanish cooking, known for its rich flavors and remarkable readiness process. In this article, we’ll walk you through the means of making a true Spanish Bacalao without any preparation. From choosing the best fixings to dominating the cooking procedures, you’ll before long have the option to enjoy this awesome dish in the solace of your own home.

Chapter by chapter guide

  1. Presentation
  2. Picking the Ideal Bacalao
  3. Gathering the Fixings
  4. Setting up the Bacalao
  5. Splashing the Salted Fish
  6. Making the Flavor Base
  7. Cooking the Bacalao
  8. Adding the Last Contacts
  9. Serving and Show
  10. An Excursion through Spanish Cooking
  11. Tips and Deceives for Progress
  12. Normal Mix-ups to Stay away from
  13. Varieties and Advancements
  14. Embracing the Bacalao Custom
  15. End


Spanish Bacalao, otherwise called salted cod, is a culinary show-stopper that has endured for the long haul. This dish has been a number one among ages, offering a mix of surfaces and flavors that is essentially overwhelming. The remarkable planning technique including the desalination of the fish adds a component of shock as you would prefer buds.

Picking the Ideal Bacalao

The way in to a fruitful Bacalao dish begins with choosing great salted cod. Search for fish that has been appropriately saved and dried, as this will incredibly influence the eventual outcome. Settle on thick filets that are firm to the touch and have a lively white tone.

Gathering the Fixings

To make a true Spanish Bacalao, you’ll require the accompanying fixings:

  • Salted cod filets
  • Olive oil
  • Onions
  • Chime peppers
  • Tomatoes
  • Garlic
  • Potatoes
  • Paprika
  • Saffron
  • Inlet leaves
  • Parsley

Setting up the Bacalao

Before you start cooking, it’s vital to douse the salted cod to eliminate abundance salt. Place the fish in a bowl of cold water and let it splash for no less than 24 hours, changing the water a few times.

Splashing the Salted Fish

Splashing the Bacalao is a cycle that requires persistence, however accomplishing the right equilibrium of flavors is fundamental. The drenching system rehydrates the fish and eliminates the abundance salt, permitting the normal taste of the cod to radiate through.

Making the Flavor Base

In a huge skillet, heat olive oil over medium intensity. Add finely cleaved onions, ringer peppers, and garlic. Sauté until the vegetables are delicate and fragrant. Then, add diced tomatoes, a spot of paprika, saffron, and narrows leaves. Permit the flavors to merge together, making a strong base for your Bacalao.

Cooking the Bacalao

Tenderly spot the drenched cod filets into the skillet, nestling them among the delightful vegetables. Allow the fixings to stew and consolidate their fragrances as the dish cooks over low intensity. The sluggish cooking process permits the fish to ingest the embodiment of the flavors and vegetables.

Adding the Last Contacts

As your Bacalao approaches fulfillment, sprinkle slashed parsley over the top for an explosion of newness. The parsley adds a dynamic variety differentiation to the dish, upgrading its visual allure.

Serving and Show

To serve, cautiously move the Bacalao to a serving platter. Go with it with brilliant earthy colored potato cuts that have been softly broiled in olive oil. The mix of the delicate fish, exquisite vegetables, and firm potatoes makes an orchestra of flavors that is certain to please your taste buds.

An Excursion through Spanish Food

Spanish Bacalao is something beyond a dish; it’s an excursion through the rich culinary history of Spain. This recipe exemplifies the flavors and customs that have been passed down for ages, giving a sample of genuine Spanish food.

Tips and Deceives for Progress

Tolerance is Vital: The drenching system is pivotal for a reasonable flavor, so fight the temptation to rush it.
Try not to Hold back on Olive Oil: Excellent olive oil improves the dish’s taste and surface.
Change the Flavoring: Go ahead and change the paprika and saffron amounts to suit your own taste inclinations.

Normal Mix-ups to Stay away from

Avoiding the Drenching: Ignoring the splashing system can bring about an excessively pungent dish.
Overcooking the Fish: Be careful not to overcook the cod, as it can become intense and dry.

Varieties and Advancements

While the customary Bacalao recipe is an immortal #1, make sure to imaginative. Consider adding olives, tricks, or even a dash of white wine to imbue new components of flavor.

Embracing the Bacalao Custom

Making Spanish Bacalao is more than cooking; it’s a festival of custom, flavors, and the delight of imparting a feast to friends and family. Embrace the interaction, and you’ll be compensated with a dish that encapsulates the substance of Spain.


All in all, creating a flavorful Spanish Bacalao is an excursion that associates you with the rich embroidery of Spanish cooking. From choosing the best fixings to excelling at planning, each step is a chance to make a dish that catches the quintessence of Spain. Thus, focus in, assemble your fixings, and set out on a culinary experience that will move you to the sun-splashed roads of Spain.

FAQs (Regularly Got clarification on pressing issues)

  • Is it vital for douse the Bacalao prior to cooking?
    Indeed, splashing the Bacalao is vital to eliminate overabundance salt and accomplish the ideal flavor.
  • Might I at any point utilize new cod rather than salted cod?
    While new cod can be utilized, the exceptional flavor profile of Bacalao comes from the salted fish.
  • What side dishes pair well with Spanish Bacalao?
    Conventional decisions incorporate cooked vegetables, sautéed greens, or a basic serving of mixed greens.
  • How long might I at any point store extra Bacalao?
    Extra Bacalao can be refrigerated for as long as 2 days. Warm tenderly to safeguard the surface.
  • Might I at any point freeze Bacalao for later utilization?
    Indeed, you can freeze Bacalao for as long as 2 months. Defrost and warm leisurely to keep up with the flavors.

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