Oh, seafood lovers, get ready to dive into a world of flavor! If you’re craving quick, satisfying dinners that feel like a restaurant treat at home, you’ve landed in the right spot. We’ve gathered 18 savory bacon-infused seafood recipes that promise to be your new weeknight heroes. From crispy shrimp to succulent scallops, let’s explore these delicious combinations that are sure to hook you from the first bite.
Classic Baccala alla Vicentina
Genuinely comforting and rich, this Venetian salt cod stew is a winter staple. It’s a slow-cooked dish where the fish becomes incredibly tender. The creamy, savory sauce makes it perfect for sharing.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
For the salt cod:
– 2 lbs salt cod, soaked for 48 hours
– 4 cups whole milk
For the soffritto:
– 1/4 cup extra virgin olive oil
– 2 large yellow onions, finely chopped
– 4 cloves garlic, minced
For the sauce:
– 1/2 cup all-purpose flour
– 1 cup dry white wine
– 2 cups fish stock
– 1/4 cup chopped fresh parsley
For finishing:
– 1/2 cup grated Parmesan cheese
– Polenta or crusty bread for serving
Instructions
1. Drain the soaked salt cod and pat it completely dry with paper towels. Cut it into 2-inch pieces.
2. Pour the milk into a large pot and heat it over medium heat until it just begins to simmer, about 180°F.
3. Add the cod pieces to the warm milk. Let them poach gently for 10 minutes, then remove and set aside. Discard the milk.
4. Heat the olive oil in a large Dutch oven over medium-low heat.
5. Add the chopped onions. Cook, stirring frequently, for 15 minutes until soft and translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 2 minutes to form a roux.
8. Slowly pour in the white wine while stirring to prevent lumps. Let it simmer for 2 minutes.
9. Gradually whisk in the fish stock until the sauce is smooth.
10. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally.
11. Gently fold the poached cod pieces into the sauce.
12. Reduce the heat to low. Cover the pot and let it simmer very gently for 2.5 hours, stirring every 30 minutes to prevent sticking.
13. Stir in the chopped parsley and grated Parmesan cheese until the cheese is melted and incorporated.
14. Taste and adjust seasoning only if necessary, as the cod is already salty.
15. Serve the stew hot over a bed of soft polenta or with thick slices of crusty bread.
Finished with Parmesan, the stew has a luxuriously thick, creamy texture that clings to the polenta. Flaky, tender cod melts into the savory, onion-infused sauce. For a creative twist, serve it in shallow bowls with a drizzle of high-quality olive oil and an extra sprinkle of parsley.
Crispy Baccala Fritters with Lemon Aioli
Overshadowed by more common seafood appetizers, these crispy baccala fritters are a revelation. They transform salted cod into golden, crunchy bites with a creamy, tangy lemon aioli for dipping. This recipe delivers restaurant-quality results with straightforward, sharp instructions.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the Baccala Fritters:
– 1 lb salted cod (baccala)
– 2 cups whole milk
– 1 large russet potato (about 12 oz), peeled and quartered
– 1 large egg, beaten
– 1/4 cup finely chopped fresh parsley
– 1/4 tsp freshly ground black pepper
– 1 cup all-purpose flour
– 1 cup panko breadcrumbs
– 2 cups vegetable oil (for frying)
For the Lemon Aioli:
– 1/2 cup mayonnaise
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 small garlic clove, minced
– 1/8 tsp kosher salt
Instructions
1. Soak the 1 lb salted cod in a large bowl of cold water in the refrigerator for 24 hours, changing the water 3-4 times to desalt it.
2. Drain the cod and place it in a medium saucepan with the 2 cups whole milk. Add enough water to just cover the fish.
3. Bring the liquid to a gentle simmer over medium heat, then reduce heat to low. Poach the cod for 10 minutes until it flakes easily with a fork.
4. While the cod poaches, place the peeled, quartered potato in a separate pot. Cover with cold water and bring to a boil over high heat.
5. Boil the potato for 15-20 minutes until completely tender when pierced with a knife. Drain thoroughly.
6. Drain the poached cod and let it cool slightly. Use your fingers to flake the cod into a large bowl, removing any bones or skin.
7. Mash the drained, cooked potato with a fork or potato ricer until smooth. Add it to the bowl with the flaked cod.
8. Add the 1 beaten large egg, 1/4 cup chopped parsley, and 1/4 tsp black pepper to the cod and potato mixture. Mix gently until just combined.
9. Shape the mixture into 12 equal-sized patties, about 2 inches in diameter and 3/4-inch thick. Place them on a parchment-lined baking sheet.
10. Set up a breading station with three shallow dishes: one with the 1 cup all-purpose flour, one with the remaining beaten egg (if needed, add another beaten egg), and one with the 1 cup panko breadcrumbs.
11. Dredge each patty first in the flour, shaking off excess, then dip in the beaten egg, and finally coat thoroughly in the panko breadcrumbs. Return to the baking sheet.
12. In a large, heavy-bottomed skillet or Dutch oven, heat the 2 cups vegetable oil to 350°F over medium-high heat. Use a deep-fry or candy thermometer for accuracy.
13. Carefully add 3-4 fritters to the hot oil, avoiding overcrowding. Fry for 3-4 minutes, turning once, until deeply golden brown and crispy on all sides.
14. Transfer the fried fritters to a wire rack set over a baking sheet to drain. Repeat with the remaining fritters, allowing the oil to return to 350°F between batches.
15. While the fritters fry, make the aioli. In a small bowl, combine the 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, and 1/8 tsp kosher salt. Whisk until smooth.
16. Serve the hot fritters immediately with the lemon aioli on the side.
These fritters achieve a perfect contrast: a shatteringly crisp panko crust gives way to a tender, savory interior. The bright, garlicky aioli cuts through the richness beautifully. Try serving them atop a simple arugula salad for a light meal or as a standout appetizer with a crisp white wine.
Baccala Mantecato on Crostini
Perfect for holiday gatherings, this creamy Italian salt cod spread on crispy bread is a sophisticated yet simple appetizer. Prepare the baccala a day ahead for best flavor.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the baccala:
– 1 lb salt cod, soaked for 24 hours
– 1 cup whole milk
– 2 garlic cloves, peeled
For the spread:
– 1 cup extra-virgin olive oil
– 1 lemon, juiced (about 3 tbsp)
– Freshly ground black pepper
For the crostini:
– 1 baguette, sliced into ½-inch thick pieces
– 3 tbsp olive oil
Instructions
1. Drain the soaked salt cod and rinse under cold water.
2. Place the cod in a medium saucepan with 1 cup whole milk and 2 garlic cloves.
3. Add enough water to just cover the cod.
4. Bring to a simmer over medium heat, then reduce to low and cook for 15 minutes until the fish flakes easily.
5. Remove the cod from the liquid and let it cool to room temperature.
6. Discard any skin and bones from the cod.
7. Flake the cod into a food processor.
8. Turn the processor on low and slowly drizzle in 1 cup extra-virgin olive oil until the mixture is creamy and emulsified.
9. Add 3 tbsp lemon juice and a generous amount of black pepper.
10. Process for another 30 seconds until fully combined.
11. Transfer the spread to a bowl, cover, and refrigerate for at least 2 hours.
12. Preheat your oven to 375°F.
13. Arrange baguette slices on a baking sheet in a single layer.
14. Brush both sides of each slice with 3 tbsp olive oil.
15. Bake for 8-10 minutes until golden brown and crisp, flipping halfway through.
16. Let the crostini cool completely on a wire rack.
17. Spread a generous tablespoon of baccala mantecato onto each crostini.
18. Serve immediately.
Enjoy the contrast of the velvety, savory spread against the crunchy crostini. The salt cod provides a delicate brininess balanced by the rich olive oil and bright lemon. For a festive touch, garnish with microgreens or a drizzle of chili oil.
Portuguese Bacalhau à Brás
Savor a classic Portuguese comfort dish that transforms salted cod into a creamy, savory scramble with crispy potatoes and eggs. This Bacalhau à Brás is surprisingly simple to make at home, delivering big flavor with minimal fuss. It’s perfect for a cozy weeknight dinner or a casual weekend brunch.Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– For the base:
– 1 lb salted cod (bacalhau), soaked for 24 hours, drained, and shredded
– 2 large russet potatoes, peeled and cut into matchsticks
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– For finishing:
– 6 large eggs, beaten
– 1/4 cup fresh parsley, chopped
– Black olives for garnish (optional)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add the potato matchsticks and fry for 8-10 minutes until golden and crispy, stirring occasionally.
3. Remove potatoes with a slotted spoon and drain on paper towels.
4. In the same skillet, add the remaining 2 tbsp olive oil over medium heat.
5. Sauté the onion and garlic for 5 minutes until softened and fragrant.
6. Add the shredded salted cod and cook for 3-4 minutes, breaking it up with a spatula.
7. Tip: Taste the cod after soaking—if it’s still too salty, rinse it briefly under cold water.
8. Reduce heat to low and stir in the beaten eggs.
9. Cook for 2-3 minutes, stirring constantly, until the eggs are softly scrambled and creamy.
10. Tip: Don’t overcook the eggs; remove them from heat when still slightly wet for the best texture.
11. Gently fold in the crispy potatoes and half of the chopped parsley.
12. Tip: For extra crispiness, fry the potatoes in batches to avoid overcrowding the skillet.
13. Season with a pinch of black pepper (salt is usually unnecessary due to the cod).
14. Transfer to a serving dish and garnish with the remaining parsley and black olives if using.
15. Serve immediately while hot.
Delight in the contrasting textures of tender cod and creamy eggs against the crispy potato sticks. The dish is savory and satisfying, with the briny cod balanced by the mild onions and garlic. For a creative twist, serve it in individual ramekins topped with a fried egg or alongside a simple green salad dressed with lemon vinaigrette.
Baccala Salad with Olives and Herbs
You’ll love this bright, briny salad that’s perfect for holiday gatherings or a light lunch. Baccala salad combines tender salt cod with Mediterranean flavors for a refreshing dish that comes together quickly. It’s a make-ahead recipe that gets better as it sits.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the baccala:
- 1 lb salt cod fillets
- 4 cups cold water
- 1 bay leaf
For the salad:
- 1 cup pitted Kalamata olives, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tbsp capers, drained
- 1/2 red onion, thinly sliced
For the dressing:
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1/2 tsp black pepper
Instructions
- Soak salt cod in 4 cups cold water for 24 hours, changing water every 8 hours to remove excess salt.
- Drain cod and place in a medium saucepan with fresh cold water and bay leaf.
- Bring to a simmer over medium heat and cook for 10 minutes until fish flakes easily with a fork.
- Drain cod and let cool to room temperature for 15 minutes.
- Flake cod into bite-sized pieces, discarding any bones or skin.
- Combine flaked cod, Kalamata olives, parsley, dill, capers, and red onion in a large bowl.
- Whisk together olive oil, lemon juice, minced garlic, and black pepper in a small bowl until emulsified.
- Pour dressing over salad and toss gently to combine all ingredients evenly.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
Just before serving, give the salad a final gentle toss. The texture balances tender, flaky cod with the satisfying chew of olives and crisp onion. Serve chilled on a bed of butter lettuce or with crusty bread to soak up the bright, herbaceous dressing.
Baccala and Potato Stew
Zesty and comforting, this baccala and potato stew is perfect for chilly evenings. It combines salted cod with hearty potatoes in a rich tomato broth. The flavors meld beautifully with minimal effort.Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the baccala preparation:
– 1 lb baccala (salted cod)
– 4 cups cold water
For the stew base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups chicken broth
For the potatoes and herbs:
– 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
– 2 bay leaves
– 1 tsp dried oregano
– 1/4 cup fresh parsley, chopped
Instructions
1. Soak the baccala in 4 cups cold water for 24 hours in the refrigerator, changing the water twice to remove excess salt.
2. Drain the baccala and pat it dry with paper towels.
3. Cut the baccala into 2-inch pieces.
4. Heat 2 tbsp olive oil in a large Dutch oven over medium heat.
5. Add 1 diced onion and cook for 5 minutes until translucent.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Pour in 1 can crushed tomatoes and 4 cups chicken broth.
8. Stir in 1.5 lbs potato chunks, 2 bay leaves, and 1 tsp dried oregano.
9. Bring the mixture to a boil over high heat.
10. Reduce heat to low, cover, and simmer for 20 minutes.
11. Add the baccala pieces to the pot.
12. Cover and simmer for an additional 15 minutes until potatoes are fork-tender and baccala flakes easily.
13. Remove the pot from heat and discard the bay leaves.
14. Stir in 1/4 cup chopped parsley.
Hearty and satisfying, this stew features tender baccala that flakes apart and creamy potatoes in a robust tomato broth. Serve it with crusty bread to soak up the flavorful liquid, or over polenta for a comforting twist.
Baked Baccala with Tomatoes and Capers
Rustic yet refined, this baked baccala dish transforms salt cod into a tender, flavorful centerpiece. Tangy tomatoes and briny capers cut through the richness, creating a balanced Mediterranean meal that’s surprisingly simple to prepare. It’s a hands-off recipe perfect for a cozy dinner or impressive gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the baccala:
– 1 pound salt cod (baccala), soaked overnight and drained
– 2 tablespoons olive oil
For the tomato-caper sauce:
– 1 (28-ounce) can crushed tomatoes
– 1/4 cup capers, drained
– 3 cloves garlic, minced
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
For finishing:
– 1/4 cup fresh parsley, chopped
– 1 lemon, cut into wedges
Instructions
1. Preheat your oven to 375°F.
2. Pat the soaked salt cod completely dry with paper towels to ensure even cooking.
3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
4. Add the salt cod and sear for 2–3 minutes per side until lightly golden.
5. Remove the cod from the skillet and set aside on a plate.
6. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
7. Pour in the crushed tomatoes, capers, dried oregano, and red pepper flakes.
8. Simmer the sauce for 5 minutes, stirring occasionally, to let the flavors meld.
9. Nestle the seared salt cod back into the skillet, spooning some sauce over the top.
10. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes.
11. Check for doneness by flaking the cod with a fork; it should be opaque and tender.
12. Remove from the oven and let rest for 5 minutes before serving.
13. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Key to this dish is the contrast between the flaky, mild fish and the bright, acidic sauce. The capers provide bursts of salinity that elevate each bite. Serve it over polenta or with crusty bread to soak up every drop of the flavorful tomato sauce.
Baccala in Creamy Garlic Sauce
Kick off your holiday meal with this rich, comforting dish. Baccala in Creamy Garlic Sauce transforms salt cod into a luxurious main course. It’s surprisingly simple to prepare for a special occasion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the baccala:
– 1 lb salt cod fillets
– 4 cups cold water
– For the sauce:
– 3 tbsp unsalted butter
– 6 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Soak the salt cod in 4 cups of cold water for 24 hours in the refrigerator, changing the water 3 times to remove excess salt.
2. Drain the cod and pat it completely dry with paper towels.
3. Cut the cod into 2-inch pieces.
4. Melt 3 tbsp unsalted butter in a large skillet over medium heat.
5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Place the cod pieces in the skillet and cook for 3 minutes per side until lightly golden.
7. Pour in 1 cup heavy cream and 1/2 cup whole milk, then bring to a gentle simmer.
8. Reduce heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
9. Stir in 1/4 cup grated Parmesan cheese and 1/4 tsp black pepper until the cheese melts and the sauce is smooth.
10. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley.
Lusciously creamy, the sauce clings to the tender, flaky baccala with a savory garlic punch. Serve it over mashed potatoes or crusty bread to soak up every drop. For a festive touch, garnish with extra parsley and a lemon wedge.
Spicy Baccala Pasta with Chili Flakes
Bold flavors meet comfort food in this spicy pasta dish. Salt cod and chili flakes create a fiery, savory combination perfect for cold nights. It’s surprisingly simple to make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the baccala:
– 1 lb salt cod (baccala), soaked overnight and drained
– 2 tbsp olive oil
For the pasta:
– 12 oz dried spaghetti
– 1 tbsp salt
For the sauce:
– 3 tbsp olive oil
– 4 garlic cloves, minced
– 1 tsp red chili flakes
– 1/2 cup dry white wine
– 1/4 cup chopped fresh parsley
– 1/4 tsp black pepper
Instructions
1. Place the soaked salt cod in a medium pot and cover with fresh water. 2. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes. 3. Drain the cod and let it cool slightly on a cutting board. 4. Use your fingers to flake the cod into small pieces, discarding any bones or skin. 5. Heat 2 tbsp olive oil in a large skillet over medium heat. 6. Add the flaked cod and cook for 5 minutes, stirring occasionally, until lightly browned. 7. Remove the cod from the skillet and set aside. 8. Fill a large pot with 4 quarts of water and bring to a rolling boil. 9. Add 1 tbsp salt and the spaghetti, stirring immediately to prevent sticking. 10. Cook the spaghetti for 9-11 minutes, until al dente (firm to the bite). 11. Reserve 1 cup of pasta water, then drain the spaghetti. 12. In the same large skillet, heat 3 tbsp olive oil over medium-low heat. 13. Add the minced garlic and chili flakes, cooking for 1 minute until fragrant but not browned. 14. Pour in the white wine and simmer for 2 minutes to reduce slightly. 15. Add the cooked spaghetti, flaked cod, and 1/2 cup of the reserved pasta water to the skillet. 16. Toss everything together for 2-3 minutes until the sauce coats the pasta, adding more pasta water if needed. 17. Stir in the chopped parsley and black pepper, then remove from heat. What you get is a dish with tender, flaky fish and perfectly al dente pasta coated in a spicy, garlicky sauce. The chili flakes provide a steady heat that builds with each bite, while the salt cod adds a deep, savory flavor. Try serving it with a simple green salad and crusty bread to soak up every last drop.
Baccala Brandade with Crusty Bread
Zesty yet comforting, this baccala brandade transforms humble salted cod into a creamy, garlicky spread perfect for holiday gatherings or cozy winter nights. Soaking the fish overnight ensures it’s tender and not overly salty, while baking creates a golden crust that contrasts beautifully with the soft interior.
Serving: 6 | Pre Time: 1440 minutes | Cooking Time: 45 minutes
Ingredients
For the baccala:
– 1 pound salted cod fillets
– 4 cups cold water
For the brandade:
– 1 pound Yukon Gold potatoes, peeled and quartered
– 4 cloves garlic, minced
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 cup extra-virgin olive oil, plus 2 tablespoons for drizzling
– 1/4 teaspoon freshly ground black pepper
For serving:
– 1 loaf crusty bread, sliced 1/2-inch thick
Instructions
1. Place the salted cod in a large bowl and cover with 4 cups cold water. Soak in the refrigerator for 24 hours, changing the water every 8 hours to remove excess salt. Tip: Use a glass or ceramic bowl to prevent any metallic taste from leaching into the fish.
2. Drain the cod and transfer to a medium saucepan. Add enough fresh water to cover by 1 inch. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes until the fish flakes easily with a fork.
3. While the cod cooks, place the potatoes in a separate saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook for 15 minutes until fork-tender.
4. Drain the cod and let it cool slightly. Use your fingers to remove any bones and skin, then flake the fish into small pieces. Tip: Check for bones by running your fingers along the fillets—they should come out easily after cooking.
5. Drain the potatoes and return them to the hot saucepan. Mash them with a potato masher until smooth, about 2 minutes.
6. In a small saucepan, combine the milk, cream, and minced garlic. Warm over medium heat until steaming but not boiling, about 3 minutes.
7. Preheat your oven to 400°F. Lightly grease a 9-inch baking dish with 1 tablespoon olive oil.
8. In a large bowl, combine the flaked cod, mashed potatoes, and warm milk mixture. Stir vigorously with a wooden spoon until well blended.
9. Gradually drizzle in 1/2 cup olive oil while stirring constantly until the mixture is creamy and holds together, about 2 minutes. Season with black pepper.
10. Transfer the brandade to the prepared baking dish and smooth the top with a spatula. Drizzle with the remaining 1 tablespoon olive oil.
11. Bake at 400°F for 20 minutes until the top is golden brown and slightly crispy around the edges. Tip: For extra browning, broil for the last 2 minutes, watching closely to prevent burning.
12. While the brandade bakes, arrange the bread slices on a baking sheet. Toast in the oven for 5 minutes until crisp and lightly golden.
A creamy, savory spread with subtle saltiness from the cod and richness from the olive oil and cream. The contrast between the crispy baked top and soft interior makes it ideal for scooping onto warm crusty bread, or try serving it alongside roasted vegetables for a heartier meal.
Baccala and Chickpea Soup
Zesty and comforting, this baccala and chickpea soup transforms humble ingredients into a satisfying meal. Salt cod provides briny depth while chickpeas add creamy texture. Perfect for chilly evenings when you crave something hearty yet simple.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 1 lb baccala (salt cod), soaked overnight and drained
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 garlic cloves, minced
– 1 (15 oz) can chickpeas, rinsed and drained
– 4 cups chicken broth
For finishing:
– 1 tbsp fresh parsley, chopped
– 1 lemon, juiced
Instructions
1. Place soaked baccala in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to remove excess salt. Drain and flake into bite-sized pieces, discarding any bones or skin.
2. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until translucent, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in chickpeas and cook for 2 minutes to toast slightly. Pour in chicken broth and bring to a gentle boil.
4. Add flaked baccala to the pot. Reduce heat to low, cover, and simmer for 30 minutes to allow flavors to meld. Tip: For a thicker soup, mash some chickpeas against the pot wall with a spoon.
5. Stir in fresh parsley and lemon juice just before serving. Tip: Taste before adding salt—the baccala may provide enough seasoning. Tip: For extra richness, drizzle with additional olive oil at the table.
Flaky baccala melts into the broth while chickpeas retain their shape, creating contrasting textures in every spoonful. The lemon brightens the savory base without overpowering it. Serve with crusty bread for dipping, or top with a sprinkle of red pepper flakes for subtle heat.
Grilled Baccala with Lemon and Rosemary
Crisp, lemony, and herb-infused, this grilled baccala delivers bold Mediterranean flavors with minimal effort. Perfect for summer gatherings or a quick weeknight dinner, it transforms simple ingredients into a memorable meal. The rosemary and lemon create a bright, aromatic profile that complements the firm, flaky fish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the fish:
– 4 baccala fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the marinade:
– 2 lemons, juiced (¼ cup)
– 3 sprigs fresh rosemary, leaves stripped and chopped
– 2 garlic cloves, minced
– 2 tbsp olive oil
Instructions
1. Pat the baccala fillets dry with paper towels to ensure even browning.
2. In a small bowl, whisk together the lemon juice, chopped rosemary, minced garlic, and 2 tbsp olive oil to make the marinade.
3. Brush both sides of each fillet with the marinade, reserving 2 tbsp for later.
4. Season the fillets evenly with kosher salt and black pepper.
5. Preheat a grill or grill pan to medium-high heat (400°F).
6. Lightly oil the grill grates with 2 tbsp olive oil to prevent sticking.
7. Place the baccala fillets on the grill, skin-side down if present.
8. Grill for 4–5 minutes until grill marks form and the edges turn opaque.
9. Flip the fillets carefully using a spatula to avoid breaking.
10. Grill for another 3–4 minutes until the fish flakes easily with a fork.
11. Brush the reserved marinade over the fillets during the last minute of cooking for extra flavor.
12. Remove from the grill and let rest for 2 minutes before serving.
Achieving a perfect char enhances the smoky depth, while the lemon-rosemary marinade keeps the baccala moist and tender. Serve it over a bed of grilled vegetables or with crusty bread to soak up the juices—the firm texture holds up beautifully, making it ideal for outdoor dining or elegant plating.
Baccala Croquettes with Spicy Mayo
Whip up these crispy, savory bites that transform humble salted cod into a showstopping appetizer. They’re perfect for holiday gatherings or a cozy night in, delivering a satisfying crunch with a spicy kick. Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– For the croquettes:
– 1 lb baccala (salted cod), soaked overnight
– 2 large russet potatoes, peeled and cubed
– 1/4 cup fresh parsley, finely chopped
– 1 large egg, beaten
– 1/2 cup all-purpose flour
– 1 cup panko breadcrumbs
– 2 cups vegetable oil, for frying
– For the spicy mayo:
– 1/2 cup mayonnaise
– 1 tbsp sriracha sauce
– 1 tsp fresh lemon juice
Instructions
1. Drain the soaked baccala and place it in a medium pot with the cubed potatoes.
2. Cover with cold water and bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15 minutes until the potatoes are fork-tender.
4. Drain the baccala and potatoes thoroughly, then transfer to a large bowl.
5. Mash the mixture with a fork until smooth, then stir in the chopped parsley.
6. Shape the mixture into 12 equal-sized balls, about 1.5 inches in diameter.
7. Place the flour, beaten egg, and panko breadcrumbs in three separate shallow bowls.
8. Roll each ball first in the flour, then dip in the egg, and finally coat evenly in the panko.
9. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
10. Fry the croquettes in batches for 3-4 minutes until golden brown, turning once halfway.
11. Transfer to a paper towel-lined plate to drain excess oil.
12. In a small bowl, whisk together the mayonnaise, sriracha, and lemon juice until smooth.
13. Serve the croquettes immediately with the spicy mayo on the side.
Enjoy the contrast of the crispy, golden exterior and the tender, flaky baccala inside. Each bite offers a savory depth balanced by the creamy, spicy mayo—try serving them atop a bed of arugula with lemon wedges for a fresh twist.
Baccala with Roasted Peppers and Potatoes
Nothing beats a hearty, one-pan meal that brings together briny salt cod, sweet roasted peppers, and tender potatoes. This baccala dish is surprisingly simple to prepare, delivering big flavor with minimal effort. It’s perfect for a cozy family dinner or a casual gathering with friends.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the baccala:
– 1 pound salt cod (baccala)
– 4 cups cold water
For roasting:
– 1.5 pounds Yukon Gold potatoes, cut into 1-inch chunks
– 2 large red bell peppers, sliced into 1/2-inch strips
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For finishing:
– 3 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1 tablespoon lemon juice
Instructions
1. Place the salt cod in a large bowl and cover with 4 cups of cold water. Soak for 24 hours, changing the water 3-4 times to remove excess salt.
2. Preheat your oven to 425°F.
3. Drain the soaked cod and pat it completely dry with paper towels. Tip: Drying ensures a better sear.
4. Toss the potato chunks and pepper strips with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a large rimmed baking sheet.
5. Roast the vegetables at 425°F for 25 minutes, stirring halfway through, until potatoes are golden and tender.
6. While vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
7. Add the dried baccala to the hot skillet. Cook for 3-4 minutes per side until lightly browned and flaky. Tip: Don’t overcrowd the pan to get a proper sear.
8. Push the cooked baccala to one side of the skillet. Add the minced garlic to the empty space and cook for 30 seconds until fragrant.
9. Combine the baccala and garlic, then add the roasted potatoes and peppers to the skillet.
10. Gently toss everything together and cook for 2 more minutes to combine flavors. Tip: A gentle toss prevents the fish from breaking apart.
11. Remove from heat. Stir in the chopped parsley and 1 tablespoon of lemon juice.
Warm, flaky baccala contrasts beautifully with the sweet, soft peppers and crispy-edged potatoes. The lemon and parsley add a bright, fresh finish that cuts through the richness. Serve it directly from the skillet with crusty bread to soak up the flavorful juices.
Baccala and Spinach Risotto
A rich, comforting risotto gets a savory upgrade with salted cod and fresh spinach. This one-pot meal balances creamy rice with briny fish and earthy greens for a satisfying dinner. It’s surprisingly straightforward to prepare with a few key techniques.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the baccala:
– 8 oz baccala (salted cod), soaked overnight and drained
– 2 cups water
For the risotto base:
– 4 tbsp unsalted butter, divided
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine
– 4 cups low-sodium chicken broth, warmed
For finishing:
– 4 cups fresh spinach, roughly chopped
– ½ cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions
1. Place the soaked baccala in a medium saucepan with 2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes until the fish flakes easily. Drain and flake the baccala into small pieces, discarding any bones.
2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tbsp butter over medium heat. Add the diced onion and cook for 5 minutes until translucent and soft.
3. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Tip: Toast the rice for better texture. Stir in the Arborio rice and cook for 2 minutes until the grains are lightly toasted and opaque around the edges.
5. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
6. Add 1 cup of the warmed chicken broth to the rice. Cook, stirring frequently, until the broth is nearly absorbed. Repeat this process, adding broth 1 cup at a time and stirring until absorbed, for about 20–25 minutes total. The rice should be tender but still slightly firm (al dente).
7. Tip: Stir constantly for creaminess. Maintain a steady stir during the last 10 minutes of cooking to release the rice’s starches for a creamy consistency.
8. Gently fold in the flaked baccala and chopped spinach. Cook for 2–3 minutes until the spinach is wilted and the baccala is heated through.
9. Remove the pot from the heat. Stir in the remaining 2 tbsp butter and grated Parmesan cheese until melted and creamy.
10. Tip: Rest for perfect texture. Let the risotto sit off the heat for 2 minutes before serving to allow the flavors to meld and the texture to settle.
11. Season with salt and black pepper to taste, keeping in mind the baccala adds saltiness.
This risotto emerges luxuriously creamy with tender grains that hold their shape. The baccala provides a deep, savory saltiness that contrasts beautifully with the mild, earthy spinach. Try serving it with a crisp green salad or a sprinkle of lemon zest for a bright finish.
Baccala Cakes with Remoulade Sauce
Fancy a crispy, savory appetizer that’s perfect for holiday gatherings? These baccala cakes are golden-fried patties of salted cod, paired with a tangy remoulade sauce. They’re surprisingly simple to make and deliver a satisfying crunch with every bite.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the baccala cakes:
– 1 lb salted cod, soaked overnight and drained
– 1 cup mashed russet potatoes, cooled
– 1 large egg, beaten
– ¼ cup finely chopped yellow onion
– 2 tbsp chopped fresh parsley
– 1 tsp lemon zest
– ½ cup all-purpose flour
– ½ cup panko breadcrumbs
– ½ cup vegetable oil for frying
For the remoulade sauce:
– ½ cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp capers, drained and chopped
– 1 tbsp chopped fresh dill
– 1 tsp hot sauce
– 1 tsp lemon juice
Instructions
1. Place the soaked cod in a pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes until the fish flakes easily. Tip: Use a fork to test flakiness—it should separate without resistance.
2. Drain the cod and let it cool for 5 minutes. Flake it into small pieces with your hands, discarding any bones or skin.
3. In a large bowl, combine the flaked cod, mashed potatoes, beaten egg, chopped onion, parsley, and lemon zest. Mix until evenly incorporated.
4. Shape the mixture into 8 equal patties, about ½-inch thick. Place them on a plate and refrigerate for 15 minutes to firm up. Tip: Chilling helps the cakes hold their shape during frying.
5. While the cakes chill, make the remoulade sauce. In a small bowl, whisk together mayonnaise, Dijon mustard, capers, dill, hot sauce, and lemon juice until smooth. Refrigerate until ready to serve.
6. Set up a breading station: place flour on one plate, beaten egg on another, and panko breadcrumbs on a third. Dredge each chilled cake in flour, then dip in egg, and coat with breadcrumbs, pressing gently to adhere.
7. Heat vegetable oil in a large skillet over medium-high heat to 350°F. Fry the cakes in batches for 3–4 minutes per side until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking and crispiness.
8. Transfer the fried cakes to a paper towel-lined plate to drain excess oil. Serve immediately with the remoulade sauce on the side. The cakes boast a crispy exterior with a tender, flaky interior, while the sauce adds a zesty, herbaceous kick. For a creative twist, serve them atop a bed of mixed greens or with lemon wedges for extra brightness.
Baccala with White Wine and Herbs
Venturing beyond the usual holiday fare, this baccala dish offers a sophisticated yet approachable centerpiece. White wine and fresh herbs transform salted cod into a bright, aromatic meal. It’s a perfect project for a relaxed, impressive dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Baccala
– 1.5 lbs baccala (salted cod), soaked and drained
– 2 tbsp olive oil
For the Sauce
– 1 cup dry white wine
– 1 cup fish or vegetable broth
– 3 garlic cloves, minced
– 1 medium yellow onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh thyme leaves
– 1 tbsp fresh oregano, chopped
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– 1/2 tsp black pepper
Instructions
1. Soak the baccala in cold water for 24 hours, changing the water 3-4 times, to desalt it. Pat it completely dry with paper towels.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the baccala pieces to the skillet. Sear for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
4. In the same skillet, add the sliced onion. Cook for 5 minutes over medium heat until softened and translucent.
5. Add the minced garlic. Cook for 1 minute until fragrant.
6. Sprinkle 1 tbsp flour over the onions and garlic. Cook, stirring constantly, for 1 minute to form a roux.
7. Pour in 1 cup dry white wine. Use a wooden spoon to scrape up any browned bits from the pan bottom. Simmer for 2 minutes.
8. Add 1 cup broth, 2 tbsp thyme, and 1 tbsp oregano. Bring to a gentle simmer.
9. Return the seared baccala to the skillet. Spoon some sauce over the top.
10. Cover the skillet. Reduce heat to low. Simmer gently for 15 minutes until the fish flakes easily with a fork.
11. Remove the skillet from heat. Stir in 2 tbsp butter and 1/4 cup parsley until the butter melts and the sauce thickens slightly.
12. Season with 1/2 tsp black pepper. Do not add salt; taste first as the baccala is already seasoned.
Perfectly cooked baccala should be tender and flaky, not stringy. The white wine and herb sauce is bright and aromatic, cutting through the fish’s richness. Serve it over creamy polenta or with crusty bread to soak up every drop of the flavorful sauce.
Baccala and Lentil Salad
Salty baccala and earthy lentils create a satisfying salad that’s perfect for gatherings. This dish balances flavors and textures beautifully. It’s surprisingly simple to prepare ahead of time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the salad base:
– 1 lb baccala (salt cod), soaked overnight and drained
– 1 cup dried green lentils
– 4 cups water
– 1 tsp salt
For the dressing:
– ½ cup extra virgin olive oil
– ¼ cup red wine vinegar
– 2 cloves garlic, minced
– 1 tsp dried oregano
For finishing:
– ½ red onion, thinly sliced
– ¼ cup fresh parsley, chopped
– 1 lemon, cut into wedges
Instructions
1. Place the soaked baccala in a large pot and cover with fresh water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes until the fish flakes easily. Tip: Soaking the baccala for 24 hours with several water changes removes excess salt.
2. Drain the baccala and let it cool on a plate for 5 minutes. Use a fork to flake it into bite-sized pieces, discarding any skin or bones.
3. Rinse the lentils in a fine-mesh strainer under cold water. Combine them with 4 cups of water and 1 tsp salt in a medium saucepan.
4. Bring the lentil mixture to a boil over high heat, then reduce to a simmer. Cook uncovered for 15-20 minutes until tender but not mushy. Tip: Check lentils at 15 minutes to prevent overcooking.
5. Drain the cooked lentils in a colander and rinse briefly with cool water to stop the cooking process. Let them drain completely for 5 minutes.
6. Whisk together ½ cup olive oil, ¼ cup red wine vinegar, 2 minced garlic cloves, and 1 tsp oregano in a small bowl until emulsified.
7. Combine the flaked baccala, drained lentils, and ½ sliced red onion in a large mixing bowl. Pour the dressing over the mixture.
8. Gently toss everything together until evenly coated. Tip: Let the salad sit for 30 minutes before serving to allow flavors to meld.
9. Fold in ¼ cup chopped parsley just before serving. Garnish with lemon wedges.
Offering a delightful contrast, the firm baccala flakes against the tender lentils create a pleasing mouthfeel. The bright dressing cuts through the richness perfectly. Serve it over crisp greens or with crusty bread for a complete meal.
Summary
Lovely, isn’t it? This roundup proves that bacon and seafood are a match made in culinary heaven, offering endless inspiration for your next delicious meal. We hope you find a new favorite here—give one a try, leave a comment telling us which you loved, and don’t forget to share these tasty ideas on Pinterest for your fellow food lovers to enjoy!
