Bacalao (Salted Cod Fish) Recipe

The Filipino cuisines contains lots of different ways on how to prepare food. Starting from the raw ingredients up to the way it is cooked, it is really a native pride as it reflects our culture. Including this is Pinoy processed food that we have. One example of it is the bacalao, or salted cod fish that is really made flavorful and used to cooked special and delicious dishes. Like on this recipe we had here for you called, bacalao recipe. if you are looking for some fish dish but are tired of the same old way of cooking it, then this is a great opportunity for you to try. This salted cod fish was even made special and delicious by adding ingredients like garlic, onion, potatoes, manzanilla green olives, red pepper and parsley, then seasoned with salt and pepper. Perfect for lunch or dinners served with newly cooked rice. Surely your family and friends will love this dish, so try cooking it now!

Bacalao (Salted Cod Fish) Recipe
  • 800 g dried and salted cod
  • 75 ml vegetable oil (or cooking oil of choice)
  • 13 medium garlic cloves, peeled
  • 1 large onion (380 g), finely chopped
  • 400 g potatoes, boiled
  • 100 g manzanilla green olives, pitted
  • 120 g red bell pepper parsley for garnish
  1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
  2. Shred the fish as finely as possible (discarding the skin and bones).
  3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve. Add the parsley to the garlic and onion and simmer for a few minutes.
  4. Pour the garlic, onion and parsley into a small bowl. Add ⅕ of the oil to the frying pan and ⅕ of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
  5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.


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