Bacalao – Salt-Cured and Dried Cod
Traditional Iberian stockfish made from cod, preserved for months through heavy salting and subsequent drying.
Ingredients(for 0.5 kg)
Instructions
Preparation
20 Min.Wash cod fillets, pat dry with kitchen paper, and portion into even pieces of approx. 300-400g. Carefully remove any bones.
Salt Curing
3-5 TagePlace a layer of coarse sea salt in a deep container, lay fish pieces on top, and cover completely with salt. Place bay leaves and peppercorns between layers. Refrigerate.
Brine Renewal
Täglich 10 Min.Daily, drain the formed brine, remove the fish, add fresh salt to the container, and re-embed the fish. This process draws out further moisture.
Drying
4-9 TageRemove fish pieces from salt, pat dry on the surface (do NOT wash) and hang or lay in a cool, well-ventilated place at 10-15°C for another 4-9 days until the fish is hard and leathery.
Inspection and Storage
10 Min.Bacalao is ready when it is consistently hard and shows a whitish salt crust. Store dry and cool wrapped in linen cloths for up to 6 months.
Pro Tip
For authentic bacalao, hang the fish after salting in a cool, well-ventilated place (ideal cellar, 10-15°C) – not in direct sunlight to avoid oxidation.
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