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Spanish Salt Cod with Peppers & Onions Recipe - Bacalao con Pimientos y Cebolla


Salt Cod with Peppers - Bacalao con Pimientos

Salt Cod with Peppers - Bacalao con Pimientos

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Salt cod sautéed in garlic-infused olive oil, then smothered in a "pisto" of peppers, onions and tomatoes. It is such a simple and tasty dish. It is easy enough for a novice cook. Serve this fresh-tasting fish with home-made fried potatoes or rustic bread. This cod recipe is from the Basque Country or Pais Vasco.

Prep Time: 15 minutes

Cook Time: 20 minutes

Soaking: 24 hours

Total Time: 24 hours, 35 minutes

Yield: 4 Servings


  • 1 lb salt cod
  • water to cover cod
  • 3 dried red peppers (pimientos choriceros or other sweet dried peppers)
  • 1 large clove garlic
  • 1 yellow or white onion
  • Spanish virgin olive oil for frying
  • 3 Italian green peppers
  • 3 ripe tomatoes
  • salt to taste


This cod with peppers and onions recipe makes 4 servings.

Salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If the fish is not soaked for 24-48 hours, the fish will be so salty that it will not be edible!

Rinse the salt cod in water before soaking. Place the fish in a glass baking dish or bowl and cover with water. When ready to use, discard water, rinse fish again and pat dry. Cut into 8 pieces and set aside.

Remove stems from dried peppers and soak in a saucepan of hot water until softened.

Peel and slice garlic lengthwise. Peel and chop onion. Remove stems and seeds from green peppers and chop into small squares.

Pour about 4 oz of olive oil into a large frying pan and heat on medium. Place garlic slices in to oil and sauté for 2 minutes. Remove garlic slices before they brown and set aside for later. Place cod into the garlic-infused oil and fry on both sides for 5-10 minutes. Remove cod and set aside. Scrape the flesh from the inside of the re-hydrated peppers and stir into the pan juices.

In a separate large frying pan, sauté onion, peppers and tomatoes in a few tablespoons of olive oil. Sauté for 8-10 minutes, stirring often. When vegetables have formed a "pisto," turn off heat.

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