How to prepare bacalao

Bacalao, or salted cod, is more than just a dish, it’s a centuries-old tradition that brings warmth and flavor to the table. Preparing it properly takes a bit of patience, but the reward is a rich, comforting meal that celebrates both heritage and taste. Whether you’re cooking it for the first time or perfecting a family recipe, the key lies in careful preparation and quality ingredients.

Step 1: Desalting and Rehydrating

The soaking process is crucial, as the cod is traditionally preserved in a large amount of salt.

• Rinse the cod thoroughly under cold, running water to remove the surface salt.
• Soak the cod in a large bowl covered with cold water. The duration depends on the thickness of the fish, ranging from 8 hours for thinner fillets to 2-3 days for thicker pieces.
• Change the water multiple times during the soaking period (2-4 times per day or every 6-8 hours) to ensure the salt is adequately removed. Keep the fish in a cool place, such as the refrigerator, during this process.
• Test for saltiness: Before cooking, taste a small piece of the soaked cod. It should be briny but not overwhelmingly salty. If it's still too salty, continue soaking with fresh water for a few more hours.
• Drain and pat dry the fish once desalting is complete. Remove any remaining skin or bones if not already done. 

Step 2: Cooking

After desalting, the cod is ready to be cooked. Since the fish is already technically "cooked" by the preservation process, it only needs to be heated through and flaked into a dish. The cooking method depends on the desired final dish (e.g., stew, salad, baked dish).

A common preparation method involves:

Parboiling (optional): Some recipes call for simmering the desalted cod in fresh water (or a mix of milk and water for a sweeter flavor) for about 5 to 15 minutes to ensure it is tender and easily flaked.

Flaking: Use a fork or your hands to flake the fish into bite-sized pieces.

Incorporating into a dish: Bacalao is typically combined with other ingredients such as onions, garlic, potatoes, tomatoes, peppers, and olives, and then simmered or baked. The cod is added at the end, just long enough to warm it through and absorb the flavors of the sauce or accompanying ingredients.

Seasoning: Be cautious with adding extra salt, as the cod will still provide some seasoning to the final dish.