18 Delicious Salt Cod Recipes for Every Occasion

Let’s dive into the savory world of salt cod, a versatile ingredient that’s about to transform your meals! Whether you’re whipping up a quick weeknight dinner or planning a festive feast, our roundup of 18 delicious recipes has something for every occasion. From comforting classics to innovative dishes, get ready to explore the rich flavors and endless possibilities salt cod brings to your table. Keep reading to discover your next favorite recipe!

Salt Cod Fritters with Garlic Aioli

Salt cod fritters with garlic aioli are a delightful treat that combines the savory depth of salted cod with the creamy, pungent kick of homemade aioli. Starting with the basics, this recipe guides you through each step to ensure perfect fritters every time.

Ingredients

• 1 pound of salt cod, soaked overnight and drained
• 2 cups of all-purpose flour, sifted for lightness
• 1 teaspoon of baking powder, for airy fritters
• 2 large farm-fresh eggs, beaten
• 1/2 cup of whole milk, for richness
• 1/4 cup of fresh parsley, finely chopped for freshness
• 1/2 teaspoon of finely ground black pepper, for a subtle heat
• 1 cup of rich extra virgin olive oil, for frying
• 2 cloves of garlic, minced for the aioli
• 1 cup of mayonnaise, as the base for the aioli
• 1 tablespoon of lemon juice, for brightness

Instructions

1. Flake the soaked and drained salt cod into a large mixing bowl, ensuring no bones remain.
2. In a separate bowl, whisk together the sifted flour and baking powder to combine evenly.
3. Add the beaten eggs, whole milk, chopped parsley, and black pepper to the flour mixture, stirring until a smooth batter forms.
4. Gently fold the flaked salt cod into the batter, ensuring it’s evenly distributed without overmixing.
5. Heat the olive oil in a deep skillet over medium heat until it reaches 350°F, verified with a cooking thermometer.
6. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
7. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy, then drain on paper towels.
8. For the garlic aioli, combine the minced garlic, mayonnaise, and lemon juice in a small bowl, whisking until smooth.
9. Serve the hot fritters immediately with the garlic aioli on the side for dipping.

With their crispy exterior and tender, flavorful interior, these salt cod fritters are a textural delight. The garlic aioli adds a creamy contrast that elevates the dish, making it perfect for sharing at gatherings or enjoying as a savory snack.

Portuguese Salt Cod Stew

Today, we’re diving into the heart of Portuguese cuisine with a dish that’s as nourishing as it is flavorful. This Portuguese Salt Cod Stew, or ‘Bacalhoada,’ is a testament to the simplicity and depth of coastal cooking, combining tender salt cod with a medley of vegetables in a rich, savory broth.

Ingredients

• 1 lb. dried salt cod, soaked for 24 hours and drained
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 large Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 1 red bell pepper, seeded and sliced into strips
• 1 can (14.5 oz) crushed tomatoes
• 2 cups homemade fish stock
• 1/2 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• 1 bay leaf
• 1/2 tsp finely ground black pepper

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Layer the potato slices over the onions, followed by the bell pepper strips and soaked salt cod.
4. Pour the crushed tomatoes and fish stock over the layers, ensuring the liquid covers the ingredients. Add the bay leaf.
5. Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender.
6. Stir in the Kalamata olives and black pepper, cooking uncovered for an additional 5 minutes to meld the flavors.
7. Remove the bay leaf and sprinkle with fresh parsley before serving.

Unbelievably tender, the salt cod flakes apart at the touch, mingling with the soft potatoes and crisp-tender peppers in a broth that’s both bright and deeply savory. Serve this stew with a crusty loaf of bread to soak up every last drop of its flavorful broth.

Salt Cod and Potato Bake

Just when you thought comfort food couldn’t get any better, along comes this Salt Cod and Potato Bake, a dish that marries the hearty satisfaction of potatoes with the rich, savory depth of salt cod. Perfect for those looking to explore traditional flavors with a straightforward approach.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 lbs Yukon Gold potatoes, peeled and thinly sliced
• 1 cup heavy cream, velvety and rich
• 1/2 cup whole milk, fresh and creamy
• 2 cloves garlic, minced to aromatic perfection
• 1/4 cup fresh parsley, finely chopped for a burst of color
• 1 tsp black pepper, freshly ground
• 1/2 tsp nutmeg, freshly grated for warmth
• 2 tbsp unsalted butter, for greasing the baking dish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with unsalted butter.
2. Layer half of the thinly sliced Yukon Gold potatoes at the bottom of the greased baking dish.
3. Evenly distribute the soaked and drained salt cod over the first layer of potatoes.
4. Scatter half of the minced garlic and half of the chopped fresh parsley over the salt cod.
5. Repeat the layers with the remaining potatoes, garlic, and parsley.
6. In a medium bowl, whisk together the heavy cream, whole milk, freshly ground black pepper, and freshly grated nutmeg until well combined.
7. Pour the cream mixture evenly over the layered potatoes and salt cod in the baking dish.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
9. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
10. Let the bake rest for 10 minutes before serving to allow the flavors to meld together beautifully.

With its creamy texture and the harmonious blend of flavors, this Salt Cod and Potato Bake is a testament to the beauty of simple ingredients coming together. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for a truly comforting meal.

Crispy Salt Cod Cakes

Discover the joy of making Crispy Salt Cod Cakes, a delightful dish that combines the rich flavors of the sea with the comforting crunch of a perfectly fried cake. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups fluffy mashed potatoes, made with creamy butter and warm milk
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp finely ground black pepper
• 1/2 cup all-purpose flour, for dusting
• 1/2 cup rich extra virgin olive oil, for frying

Instructions

1. Place the soaked and drained salt cod in a pot, cover with fresh water, and bring to a gentle boil over medium heat. Simmer for 15 minutes, then drain and let cool.
2. Once cooled, flake the cod into a large bowl, ensuring all bones are removed.
3. Add the mashed potatoes, beaten egg, chopped parsley, and black pepper to the bowl with the flaked cod. Mix gently until well combined.
4. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Lightly dust each patty with flour, shaking off any excess.
6. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 350°F.
7. Fry the patties in batches, 3-4 minutes per side, until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
8. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while frying the remaining batches.

Perfectly crispy on the outside and tender on the inside, these salt cod cakes offer a harmonious blend of flavors. Serve them with a squeeze of lemon or a dollop of tartar sauce for an extra zing.

Salt Cod with Creamy Polenta

Discover the comforting blend of flavors in this classic dish, where the salty depth of cod meets the creamy smoothness of polenta. Perfect for a cozy dinner, this recipe guides you through each step to ensure a delicious result.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups whole milk, creamy and rich
• 1 cup coarse polenta, for a hearty texture
• 4 tbsp unsalted butter, for a velvety finish
• 1/2 cup freshly grated Parmesan cheese, for a sharp flavor
• 2 cloves garlic, minced, for aromatic depth
• 1/4 cup extra virgin olive oil, for a fruity note
• 1 tsp finely ground black pepper, for a subtle heat
• 2 cups water, for cooking the polenta

Instructions

1. In a large pot, combine the soaked salt cod with enough water to cover. Bring to a gentle boil over medium heat, then reduce to a simmer for 10 minutes to remove excess salt.
2. Drain the cod and flake it into large pieces, removing any bones. Set aside.
3. In a separate pot, bring 2 cups of water and 2 cups of whole milk to a boil. Slowly whisk in 1 cup of coarse polenta to prevent lumps.
4. Reduce the heat to low and continue to cook the polenta, stirring frequently, for 30 minutes until thick and creamy.
5. Stir in 4 tbsp of unsalted butter, 1/2 cup of freshly grated Parmesan cheese, and 1 tsp of finely ground black pepper into the polenta until fully incorporated.
6. In a skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
7. Add the flaked salt cod to the skillet and cook for 3 minutes, stirring gently to combine with the garlic.
8. Serve the creamy polenta in bowls, topped with the sautéed salt cod. Drizzle with a bit of olive oil for extra richness.

Lusciously creamy polenta pairs beautifully with the tender, salty cod, creating a dish that’s both comforting and elegant. For a touch of color, garnish with fresh parsley or a sprinkle of red pepper flakes before serving.

Salt Cod and Chickpea Salad

Unveiling a dish that marries the briny depth of the ocean with the earthy comfort of legumes, this Salt Cod and Chickpea Salad is a testament to simplicity and flavor. Perfect for a light lunch or a hearty side, it’s a dish that invites you to explore textures and tastes in every bite.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups cooked chickpeas, tender and slightly firm
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, bright and tangy
• 1/2 cup finely chopped red onion, crisp and pungent
• 1/4 cup chopped fresh parsley, vibrant and leafy
• 1 tsp finely ground black pepper, aromatic and sharp

Instructions

1. Place the soaked salt cod in a large pot, cover with fresh water, and bring to a gentle boil over medium heat. Simmer for 10 minutes, then remove from heat and let cool in the water for 5 minutes.
2. Drain the cod and flake it into large, bite-sized pieces, removing any bones and skin. Tip: The cod should be moist but not watery.
3. In a large mixing bowl, combine the flaked cod, chickpeas, red onion, and parsley. Drizzle with olive oil and lemon juice, then sprinkle with black pepper. Tip: Gently fold the ingredients to keep the chickpeas intact.
4. Toss the salad until all ingredients are evenly coated. Let it sit for 10 minutes to allow the flavors to meld. Tip: For best results, serve at room temperature.

Zesty and satisfying, this salad offers a delightful contrast between the tender salt cod and the creamy chickpeas, with a bright finish from the lemon. Try serving it atop a bed of mixed greens for an extra layer of texture and color.

Grilled Salt Cod with Lemon Herb Sauce

Begin by exploring the delightful simplicity of Grilled Salt Cod with Lemon Herb Sauce, a dish that marries the ocean’s bounty with the freshness of herbs and the zing of lemon. Perfect for a summer evening, this recipe guides you through each step to ensure a perfectly balanced meal.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 tsp finely grated lemon zest
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the soaked salt cod dry with paper towels, then brush both sides lightly with olive oil to enhance grilling.
3. Place the cod on the grill, cooking for 4-5 minutes per side, or until the fish flakes easily with a fork and has golden grill marks.
4. While the cod grills, whisk together the remaining olive oil, lemon juice, parsley, dill, lemon zest, black pepper, and sea salt in a small bowl to create the lemon herb sauce.
5. Once the cod is cooked, transfer it to a serving plate and drizzle generously with the lemon herb sauce.

Finally, savor the contrast of the crispy, smoky exterior of the cod against the bright, herby sauce. For an extra touch, serve alongside a crisp, chilled white wine or over a bed of lightly dressed greens to round out the meal.

Salt Cod Pasta with Olives and Capers

Cooking a delicious and hearty meal doesn’t have to be complicated, and this Salt Cod Pasta with Olives and Capers is proof of that. Let’s dive into the methodical process of creating this flavorful dish, perfect for any home cook looking to impress.

Ingredients

• 8 oz dried salt cod, soaked overnight and shredded
• 12 oz spaghetti, preferably bronze-die for a rougher texture
• 3 tbsp rich extra virgin olive oil
• 4 garlic cloves, thinly sliced for a subtle bite
• 1/2 cup pitted Kalamata olives, halved for a briny pop
• 2 tbsp capers, drained for a tangy crunch
• 1/4 tsp crushed red pepper flakes, for a gentle heat
• 1/2 cup fresh parsley, finely chopped for a bright finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: The water should taste like the sea to properly season the pasta.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
4. Add the shredded salt cod to the skillet, stirring to combine with the garlic and oil. Cook for 3-4 minutes, allowing the cod to slightly crisp.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
6. Add the cooked spaghetti to the skillet along with the olives and capers. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Finish by stirring in the chopped parsley, then remove from heat. Tip: The parsley adds a fresh contrast to the rich flavors.

Mouthwatering and satisfying, this dish boasts a perfect balance of salty, tangy, and spicy notes. Serve it with a drizzle of olive oil and a sprinkle of parsley for an extra touch of elegance.

Salt Cod and Spinach Pie

Here’s a classic dish that combines the hearty flavors of salt cod with the freshness of spinach, all encased in a flaky pastry. Perfect for a comforting meal, this pie is a delightful way to enjoy these ingredients together.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups fresh spinach, roughly chopped
• 1 cup whole milk
• 1/2 cup rich extra virgin olive oil
• 2 farm-fresh eggs, beaten
• 1 cup all-purpose flour
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, gently warm the whole milk over low heat, then add the soaked salt cod. Simmer for 10 minutes until the cod is tender.
3. Remove the cod from the milk, let it cool slightly, then flake it into a large mixing bowl, discarding any bones.
4. Add the roughly chopped fresh spinach, beaten farm-fresh eggs, and rich extra virgin olive oil to the bowl with the flaked cod. Mix well to combine.
5. Sprinkle in the all-purpose flour, finely ground black pepper, and sea salt. Stir until the mixture is evenly incorporated.
6. Transfer the mixture into a greased pie dish, spreading it out evenly with the back of a spoon.
7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the pie is set.
8. Let the pie cool for 10 minutes before slicing to allow the flavors to meld together beautifully.

Rich in flavor and texture, this Salt Cod and Spinach Pie offers a delightful contrast between the flaky pastry and the tender, savory filling. Serve it warm with a side of crisp green salad for a complete meal that’s sure to impress.

Baked Salt Cod with Tomatoes and Olives

Haven’t you ever wished for a dish that’s both comforting and elegantly simple? Baked Salt Cod with Tomatoes and Olives is just that, a Mediterranean-inspired meal that brings together the sea’s briny depth with the garden’s fresh vibrancy in a harmonious bake.

Ingredients

– 1 lb salt cod, soaked overnight and drained
– 2 cups ripe, juicy tomatoes, diced
– 1/2 cup pitted Kalamata olives, halved
– 1/4 cup rich extra virgin olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1/2 tsp finely ground black pepper
– 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, gently combine the diced tomatoes, halved Kalamata olives, minced garlic, thyme leaves, black pepper, and red pepper flakes.
3. Drizzle the extra virgin olive oil over the tomato mixture and toss lightly to coat all ingredients evenly.
4. Lay the soaked and drained salt cod in a single layer in a baking dish.
5. Spoon the tomato and olive mixture evenly over the salt cod, covering it completely.
6. Bake in the preheated oven for 25-30 minutes, or until the tomatoes are soft and the cod flakes easily with a fork.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Tip: Soaking the salt cod overnight reduces its salinity and rehydrates the fish for a tender texture.
Tip: For an extra flavor boost, add a splash of white wine to the tomato mixture before baking.
Tip: Serve with crusty bread to soak up the delicious juices.

Vibrant and flavorful, this baked salt cod dish offers a delightful contrast between the tender, flaky fish and the bright, tangy tomato-olive topping. Perfect for a cozy dinner, it pairs wonderfully with a simple green salad or over a bed of steamed quinoa for a heartier meal.

Salt Cod Croquettes

Unveiling the secrets to making perfect Salt Cod Croquettes, this guide will walk you through each step with precision, ensuring a delicious outcome every time. These croquettes are a delightful blend of flavors and textures, perfect for any occasion.

Ingredients

• 1 lb salted cod, soaked overnight and drained
• 2 cups creamy mashed potatoes, made with butter and warm milk
• 1/4 cup finely chopped fresh parsley, for a burst of color and flavor
• 2 large farm-fresh eggs, lightly beaten
• 1 cup all-purpose flour, for coating
• 1 cup golden breadcrumbs, for that perfect crunch
• 1 quart rich peanut oil, for deep frying
• 1 tsp finely ground black pepper, for a subtle kick

Instructions

1. Flake the soaked and drained salt cod into a large bowl, ensuring no bones remain.
2. Add the creamy mashed potatoes, chopped fresh parsley, and finely ground black pepper to the bowl with the cod. Mix thoroughly until well combined.
3. Shape the mixture into small, even-sized balls or cylinders, about 2 inches in size, for uniform cooking.
4. Place the all-purpose flour, beaten eggs, and golden breadcrumbs into three separate shallow dishes.
5. Dredge each croquette first in the flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs.
6. Heat the rich peanut oil in a deep fryer or large pot to 350°F, using a thermometer to ensure accuracy.
7. Fry the croquettes in batches, about 3-4 at a time, until they are golden brown and crispy, approximately 3-4 minutes per batch.
8. Remove the croquettes with a slotted spoon and drain on paper towels to remove excess oil.

Golden and crispy on the outside with a soft, flavorful center, these Salt Cod Croquettes are a testament to the beauty of simple ingredients transformed. Serve them with a squeeze of lemon or a side of garlic aioli for an extra layer of flavor.

Salt Cod with Roasted Peppers and Onions

After a long day, there’s nothing quite like the comforting embrace of a home-cooked meal, and today, we’re diving into a dish that’s as nourishing as it is flavorful. Salt cod with roasted peppers and onions is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 large red bell peppers, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the thinly sliced red bell peppers and yellow onion with 2 tbsp of the extra virgin olive oil, minced garlic, finely ground black pepper, and sea salt until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 25 minutes, or until they’re tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, heat the remaining 1 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the soaked and drained salt cod, cooking for about 4 minutes on each side, or until it’s lightly golden and flakes easily with a fork.
5. Combine the roasted peppers and onions with the cooked salt cod in the skillet, gently tossing to mix. Cook together for an additional 2 minutes to allow the flavors to meld.
6. Sprinkle with fresh chopped parsley before serving to add a burst of color and freshness.

Creating this dish is a journey through textures and tastes, from the tender, flaky salt cod to the sweet, caramelized peppers and onions. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last bit of flavor, making each bite a delightful experience.

Salt Cod and Sweet Potato Mash

After a long day, there’s nothing quite like the comforting embrace of a homemade dish that’s both nourishing and bursting with flavor. Today, we’re diving into a classic that marries the salty depth of cod with the sweet, creamy texture of potatoes, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup warm whole milk
• 2 tbsp unsalted butter, softened
• 1/4 tsp finely ground black pepper
• 1 bay leaf

Instructions

1. Place the soaked salt cod in a large pot, cover with fresh water, and add the bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the fish flakes easily with a fork.
2. While the cod cooks, place the sweet potatoes in a separate pot, cover with water, and bring to a boil. Cook for 15 minutes, or until tender when pierced with a fork.
3. Drain the cod, remove any bones and skin, then flake the fish into large pieces. Set aside.
4. Drain the sweet potatoes and return them to the pot. Add the olive oil, minced garlic, warm milk, softened butter, and black pepper. Mash until smooth and creamy.
5. Gently fold the flaked cod into the sweet potato mash until just combined. Taste and adjust seasoning if necessary.
6. Serve warm, garnished with a drizzle of olive oil and a sprinkle of black pepper for an extra touch of flavor.

Unbelievably creamy and rich, this salt cod and sweet potato mash offers a delightful contrast of flavors and textures. Try serving it alongside a crisp green salad or atop toasted crusty bread for a meal that’s sure to impress.

Salt Cod in Tomato Basil Sauce

For a dish that combines the briny depth of the sea with the bright acidity of tomatoes, salt cod in tomato basil sauce is a classic that never fails to impress. Follow these steps to create a dish that’s as flavorful as it is comforting.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes, with their juices
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp finely ground black pepper
• 1/2 cup water

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
4. Pour in the crushed tomatoes with their juices, adding the water to rinse out the can and incorporate all the tomato goodness.
5. Add the soaked and drained salt cod to the skillet, nestling it into the tomato sauce.
6. Sprinkle the torn basil leaves and finely ground black pepper over the top, then reduce the heat to low.
7. Cover the skillet and let the dish simmer gently for 20 minutes, allowing the flavors to meld and the cod to become tender.
8. After 20 minutes, check the cod for flakiness; it should easily separate with a fork. If not, cover and cook for an additional 5 minutes.
9. Once done, remove from heat and let it sit covered for 5 minutes to allow the flavors to deepen further.

Unbelievably tender and flaky, the salt cod pairs beautifully with the robust tomato basil sauce, offering a dish that’s both hearty and refined. Serve it over a bed of al dente spaghetti or with crusty bread to soak up every last drop of the sauce.

Salt Cod and Kale Soup

Unveiling the comforting embrace of a bowl of Salt Cod and Kale Soup, this recipe is a testament to the simplicity and depth of flavors achievable with just a few ingredients. Perfect for beginners, this guide will walk you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb salt cod, soaked overnight and shredded
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 6 cups homemade chicken stock, simmering
• 1 bunch kale, stems removed and leaves roughly chopped
• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 1/2 tsp finely ground black pepper
• 1 bay leaf

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Gently introduce the shredded salt cod to the pot, stirring to combine with the onions and garlic, cooking for 3 minutes.
5. Pour in the simmering chicken stock, adding the bay leaf and black pepper, then bring to a gentle boil.
6. Add the diced potatoes, reducing the heat to a simmer, and cook until the potatoes are tender, about 15 minutes.
7. Tip: Test potato tenderness with a fork; they should offer no resistance when pierced.
8. Stir in the chopped kale, cooking until the leaves are vibrant green and tender, roughly 5 minutes.
9. Tip: For an extra layer of flavor, consider adding a splash of white wine with the kale.
10. Remove the bay leaf, adjust seasoning if necessary, and serve hot.

Combining the tender flakes of salt cod with the earthy kale and creamy potatoes, this soup offers a harmonious blend of textures and flavors. Serve it with a crusty bread for dipping, or top with a drizzle of olive oil for an added richness.

Fried Salt Cod with Mango Salsa

Gathering the perfect blend of crispy and tropical, this dish combines the savory depth of fried salt cod with the bright, sweet notes of mango salsa. It’s a delightful contrast that’s sure to impress, whether you’re cooking for a special occasion or simply treating yourself to something extraordinary.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 1 cup all-purpose flour, finely sifted
• 1 tsp smoked paprika, for a hint of warmth
• 1/2 tsp garlic powder, for aromatic depth
• 1/2 cup cold sparkling water, for a light batter
• 2 cups vegetable oil, for frying to golden perfection
• 1 ripe mango, diced into 1/4-inch pieces
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 2 tbsp fresh cilantro, roughly chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt, for balancing flavors

Instructions

1. Pat the soaked salt cod dry with paper towels, then cut into 2-inch pieces.
2. In a medium bowl, whisk together the flour, smoked paprika, and garlic powder.
3. Gradually add the sparkling water to the flour mixture, stirring until a smooth batter forms. Tip: The batter should coat the back of a spoon but still drip off slowly.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a candy thermometer for accuracy.
5. Dip each piece of salt cod into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
6. Fry for 3-4 minutes, or until the batter is golden brown and crispy. Tip: Maintain the oil temperature for even cooking.
7. Remove the fried cod with a slotted spoon and drain on a wire rack over paper towels. Tip: This keeps them crispy longer than draining directly on paper towels.
8. While the cod fries, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, lime juice, and sea salt in a bowl. Stir gently to mix.
9. Serve the fried salt cod hot, topped with the mango salsa.

Flaky and tender inside with a crispy exterior, the fried salt cod pairs beautifully with the juicy, vibrant mango salsa. For an extra touch, serve alongside a chilled glass of white wine or a light, citrusy beer to complement the dish’s flavors.

Salt Cod and Lentil Curry

Kickstart your culinary adventure with this comforting Salt Cod and Lentil Curry, a dish that marries the deep, savory flavors of the sea with the earthy goodness of lentils. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 cup dried salt cod, soaked overnight and shredded
• 1 cup brown lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (14 oz) creamy coconut milk
• 2 cups homemade chicken stock
• 1 bunch fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the turmeric and cumin, cooking for 1 minute until fragrant.
4. Add the lentils and shredded salt cod, stirring to coat with the spices.
5. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
7. Remove from heat and stir in the chopped cilantro and lime juice.

Meld the flavors together by letting the curry sit for 5 minutes before serving. The result is a creamy, hearty dish with a perfect balance of tangy lime and aromatic spices. Serve over steamed rice or with warm naan bread for a complete meal.

Salt Cod with Garlic and Parsley Butter

Venturing into the world of salted fish can be a delightful culinary adventure, especially when paired with the aromatic blend of garlic and parsley butter. This dish transforms the humble salt cod into a flavorful masterpiece, perfect for those looking to explore traditional recipes with a modern twist.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 4 tbsp unsalted butter, softened to room temperature
• 2 cloves garlic, minced to a fine paste
• 1/4 cup fresh parsley, finely chopped for a vibrant green hue
• 1/2 cup whole milk, warmed to gently soften the fish
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 1 tbsp rich extra virgin olive oil, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a small bowl, combine the softened butter, minced garlic, and chopped parsley, mixing until fully incorporated for a flavorful butter blend.
3. Place the soaked and drained salt cod in a baking dish, gently pouring the warmed milk over it to cover the fish halfway, ensuring it remains moist during baking.
4. Spread the garlic and parsley butter evenly over the salt cod, allowing it to melt and infuse the fish with flavor as it bakes.
5. Bake in the preheated oven for 25 minutes, or until the fish flakes easily with a fork, indicating it’s perfectly cooked.
6. Remove from the oven and drizzle with extra virgin olive oil for a glossy finish and added richness.
7. Sprinkle with freshly ground black pepper right before serving to enhance the dish’s flavors.

Yielded from the oven, this salt cod boasts a tender, flaky texture, richly enveloped in the aromatic garlic and parsley butter. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a comforting meal that celebrates the depth of flavors in every bite.

Conclusion

From savory stews to crispy fritters, this roundup of 18 delicious salt cod recipes offers something for every taste and occasion. We hope these dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos