18 Delicious Salt Cod Recipes for Every Occasion

Dive into the world of salt cod with our roundup of 18 Delicious Salt Cod Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for a show-stopping dish to impress your guests, we’ve got you covered. From classic favorites to innovative twists, these recipes will transform the humble salt cod into unforgettable meals. Ready to get cooking? Let’s explore!

Classic Portuguese Bacalhau à Brás

Dive into the heart of Portuguese cuisine with this comforting Bacalhau à Brás, a harmonious blend of salted cod, crispy potatoes, and fluffy eggs.

Ingredients

• 1 lb salted cod, soaked overnight and shredded
• 1/2 cup olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 3 cups matchstick potatoes (store-bought or homemade)
• 6 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust based on cod’s saltiness)
• 1/2 cup black olives, sliced (optional)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the shredded cod to the skillet, cooking for another 5 minutes until it begins to flake apart.
3. Stir in the matchstick potatoes, ensuring they’re well coated with the oil and cod mixture. Cook for 3 minutes to crisp slightly.
4. Pour the beaten eggs over the mixture, stirring constantly until the eggs are softly set, about 2 minutes.
5. Season with black pepper and salt, then fold in the parsley and black olives if using. Remove from heat.

The magic of Bacalhau à Brás lies in its textures—crispy potatoes, tender cod, and creamy eggs create a dish that’s irresistibly comforting.

Tip: For an extra crispy texture, fry the matchstick potatoes separately and mix them in just before serving.

Spanish Salt Cod Fritters with Alioli

These Spanish Salt Cod Fritters with Alioli are a crispy, savory treat that brings a taste of the Mediterranean right to your kitchen.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups mashed potatoes
• 1 large egg, beaten
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 1/2 cup olive oil for frying
• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Flake the soaked salt cod into a large bowl, ensuring no bones remain.
2. Add the mashed potatoes, beaten egg, parsley, and black pepper to the bowl. Mix until well combined.
3. Shape the mixture into small patties, about 2 inches in diameter, and lightly coat each with flour.
4. Heat the olive oil in a large skillet over medium heat. Fry the patties in batches for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
5. For the alioli, whisk together the mayonnaise, minced garlic, lemon juice, and salt in a small bowl until smooth.
6. Serve the fritters warm with the alioli on the side for dipping.

The contrast between the crispy exterior and the tender, flavorful cod inside makes these fritters irresistibly delicious.

Tip: For an extra flavor boost, add a pinch of smoked paprika to the alioli.

Creamy Salt Cod Brandade

Dive into the creamy, comforting world of Creamy Salt Cod Brandade, a rustic French dish that’s surprisingly simple to whip up at home.

Ingredients

• 1 pound salt cod, soaked overnight
• 2 cups whole milk
• 2 garlic cloves, minced
• 1 bay leaf
• 1 pound Yukon Gold potatoes, peeled and quartered
• 1/2 cup extra-virgin olive oil
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• Salt to taste

Instructions

1. Drain the soaked salt cod and place it in a large pot. Add the milk, garlic, and bay leaf. Bring to a simmer over medium heat and cook for 15 minutes, until the fish flakes easily.
2. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.
3. Remove the cod from the milk, reserving the milk. Flake the cod, discarding any bones and skin.
4. In a food processor, combine the flaked cod, potatoes, olive oil, heavy cream, lemon juice, black pepper, and cayenne pepper. Pulse until smooth, adding reserved milk as needed to reach a creamy consistency. Season with salt to taste.
5. Transfer the mixture to a baking dish and bake at 375°F for 20 minutes, until the top is lightly golden.

The magic of this dish lies in its velvety texture and the delicate balance of flavors between the salty cod and the creamy potatoes.

Tip: For an extra crispy top, broil the brandade for the last 2-3 minutes of baking.

Salt Cod and Potato Bake

This Salt Cod and Potato Bake is a comforting, flavorful dish that brings the taste of the sea to your dinner table with minimal fuss.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 lbs potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup olive oil
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a bit of the olive oil.
2. Layer half of the potato slices at the bottom of the dish, followed by the onion slices, minced garlic, and pieces of salt cod. Repeat the layers with the remaining ingredients.
3. Drizzle the heavy cream and the rest of the olive oil over the top, then sprinkle with black pepper and salt.
4. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until the top is golden and the potatoes are tender.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the creamy potatoes perfectly complementing the salty, flaky cod, creating a harmony of textures and flavors that’s hard to resist.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Brazilian Salt Cod Stew (Bacalhoada)

Bring a taste of Brazil to your kitchen with this hearty and flavorful Bacalhoada, a traditional salt cod stew that’s as comforting as it is delicious.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 bell peppers (1 red, 1 yellow), sliced
• 4 medium potatoes, peeled and sliced into rounds
• 2 tomatoes, sliced
• 1/2 cup black olives, pitted
• 2 tbsp capers
• 1/4 cup fresh parsley, chopped
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Layer half the potatoes, bell peppers, and tomatoes in a large baking dish. Top with the salt cod, then the remaining potatoes, bell peppers, and tomatoes. Scatter the olives and capers over the top.
3. Sprinkle with 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Cover with foil and bake for 45 minutes, then uncover and bake for another 15 minutes until the potatoes are tender and the top is lightly browned.
4. Garnish with 1/4 cup fresh parsley before serving. The slow baking melds the flavors beautifully, while the olives and capers add a briny pop that elevates the dish.

Tip: Serve with crusty bread to soak up the savory broth.

Salt Cod Croquettes with Spicy Mayo

These Salt Cod Croquettes with Spicy Mayo are a crispy, flavorful treat that brings a taste of the sea to your table with a kick.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups mashed potatoes
• 1/4 cup finely chopped parsley
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1 egg, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp lemon juice

Instructions

1. Flake the soaked salt cod into a large bowl, ensuring no bones remain.
2. Add the mashed potatoes, parsley, garlic, lemon zest, and black pepper to the bowl. Mix until well combined.
3. Shape the mixture into small cylinders or balls, then dip each into the beaten egg and coat with breadcrumbs.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
5. For the spicy mayo, whisk together mayonnaise, hot sauce, and lemon juice in a small bowl.
6. Serve the croquettes hot with the spicy mayo on the side.

The contrast between the crispy exterior and the tender, flavorful filling makes these croquettes irresistibly good, especially with the creamy heat of the spicy mayo.

Tip: For an extra crispy texture, let the shaped croquettes chill in the fridge for 30 minutes before frying.

Greek Salt Cod with Garlic Sauce (Bakaliaros Skordalia)

Dive into the heart of Mediterranean cuisine with this Greek Salt Cod with Garlic Sauce, a dish that balances the bold flavors of the sea with the creamy, garlicky punch of skordalia.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups all-purpose flour
• 1 cup olive oil, for frying
• 4 large potatoes, peeled and quartered
• 6 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• Salt and pepper to taste
• 1/2 cup water, as needed

Instructions

1. Place the soaked salt cod in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and let cool slightly before flaking into large pieces.
2. Dredge the cod pieces in flour, shaking off excess. Heat 1 cup olive oil in a large skillet over medium-high heat. Fry the cod until golden brown, about 3-4 minutes per side. Drain on paper towels.
3. Boil the potatoes in salted water until tender, about 20 minutes. Drain and mash until smooth.
4. In a mortar and pestle, crush the garlic with a pinch of salt. Mix into the mashed potatoes along with 1/2 cup extra virgin olive oil, vinegar, and pepper. Adjust consistency with water until creamy.
5. Serve the fried cod hot with a generous dollop of garlic sauce on the side.

The magic of this dish lies in the contrast between the crispy, salty cod and the velvety, aromatic garlic sauce—a testament to Greek culinary tradition.

Tip: For an extra smooth skordalia, pass the mashed potatoes through a fine sieve before mixing with the garlic and oil.

Salt Cod and Chickpea Salad

This Salt Cod and Chickpea Salad is a refreshing twist on classic flavors, combining the briny depth of salt cod with the earthy comfort of chickpeas for a dish that’s both hearty and light.

Ingredients

• 1 cup salt cod, soaked overnight and shredded
• 2 cups cooked chickpeas
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded salt cod, chickpeas, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the salt cod mixture and toss gently to combine.
4. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Before serving, sprinkle with fresh parsley.

The contrast between the tender salt cod and the creamy chickpeas, brightened by a zesty lemon dressing, makes this salad a standout dish that’s perfect for a light lunch or as part of a larger spread.

Tip: For an extra crunch, add a handful of toasted almonds or walnuts right before serving.

Italian Salt Cod in Tomato Sauce (Baccalà alla Napoletana)

Dive into the heart of Italian coastal cuisine with this comforting Baccalà alla Napoletana, where tender salt cod meets a rich, garlicky tomato sauce.

Ingredients

• 1 lb salt cod, soaked and desalted
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. After soaking the salt cod for 24-48 hours, changing the water several times, pat it dry and cut into 2-inch pieces.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the crushed tomatoes, salt, and black pepper to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Gently add the salt cod pieces to the tomato sauce, ensuring they’re submerged. Cover and simmer on low heat for 20 minutes, until the fish is tender and flakes easily.
5. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the contrast between the salty, flaky cod and the bright, spicy tomato sauce—a testament to the simplicity of Neapolitan cooking.

Tip: Serve with crusty bread to soak up every last bit of the flavorful sauce.

Salt Cod and Spinach Pie

Dive into the comforting layers of this Salt Cod and Spinach Pie, a dish that marries the sea’s briny depth with the earthiness of spinach in a flaky crust.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups fresh spinach, tightly packed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 eggs, beaten
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• 1 pie crust (9-inch), pre-made or homemade

Instructions

1. Preheat your oven to 375°F. In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until translucent, about 5 minutes.
2. Add the spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
3. In a large bowl, flake the soaked salt cod, removing any bones. Mix in the spinach mixture, heavy cream, beaten eggs, black pepper, and nutmeg until well combined.
4. Pour the mixture into the pie crust, spreading it evenly. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

The magic of this pie lies in the contrast between the tender, flavorful filling and the crisp, buttery crust, making it a standout dish for any gathering.

Tip: For an extra golden crust, brush the edges with a beaten egg before baking.

French Salt Cod Gratin (Brandade de Morue)

Dive into the creamy, comforting layers of French Salt Cod Gratin, a dish that transforms humble ingredients into a luxurious meal with minimal fuss.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups whole milk
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup olive oil
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup grated Gruyère cheese
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large pot, combine the soaked salt cod, whole milk, and minced garlic. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes.
3. Remove the cod from the milk, reserving the milk. Flake the cod into a bowl, discarding any bones.
4. In the same pot, add the cubed potatoes and cover with the reserved milk. Simmer until the potatoes are tender, about 15 minutes.
5. Drain the potatoes, then mash them with the flaked cod, heavy cream, olive oil, black pepper, and nutmeg until smooth.
6. Transfer the mixture to the prepared baking dish. Sprinkle with grated Gruyère cheese and breadcrumbs.
7. Bake at 375°F for 25 minutes until the top is golden and bubbly.

The magic of this dish lies in the contrast between the creamy interior and the crispy, cheesy crust, making it a showstopper for any dinner table.

Tip: For an extra flavor boost, add a pinch of cayenne pepper to the mashed cod and potato mixture.

Salt Cod with Creamy Polenta

Dive into the comforting embrace of this Salt Cod with Creamy Polenta, a dish that marries the sea’s briny depth with the land’s hearty warmth.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups whole milk
• 2 cups water
• 1 cup polenta
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. In a large pot, combine the salt cod, milk, and water. Bring to a gentle simmer over medium heat and cook for 15 minutes, until the fish flakes easily. Remove the cod, reserve the liquid, and shred the fish into large pieces.
2. In the same pot, bring the reserved cooking liquid to a boil. Whisk in the polenta, reduce heat to low, and cook for 20 minutes, stirring frequently, until thickened.
3. Stir in the heavy cream, butter, and Parmesan into the polenta until smooth and creamy. Season with black pepper.
4. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Add the shredded cod and red pepper flakes, cooking for another 3 minutes to blend flavors.
5. Serve the creamy polenta topped with the savory salt cod mixture.

The magic of this dish lies in the contrast between the creamy, comforting polenta and the bold, flaky salt cod, creating a harmony of textures and flavors that’s both rustic and refined.

Tip: For an extra layer of flavor, garnish with a sprinkle of fresh parsley or a drizzle of high-quality olive oil before serving.

Caribbean Salt Cod Fritters (Accras de Morue)

Bring a taste of the Caribbean to your kitchen with these crispy, flavorful salt cod fritters, a beloved snack that’s perfect for sharing.

Ingredients

• 1 cup salted cod, soaked overnight and shredded
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 small onion, finely chopped
• 2 green onions, sliced
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 egg, beaten
• 1/2 cup water
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix the shredded salt cod, all-purpose flour, baking powder, black pepper, and cayenne pepper.
2. Add the onion, green onions, garlic, and parsley to the bowl, stirring to combine.
3. Stir in the beaten egg and water until the batter is smooth and thick.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F.
5. Drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry for 3-4 minutes, turning once, until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.

These fritters are a delightful contrast of crispy exterior and tender, flavorful interior, with a hint of heat from the cayenne. Serve them with a squeeze of lime for an extra zing.

Tip: For an authentic touch, serve these fritters with a side of spicy mayo or a tropical fruit salsa.

Salt Cod and Sweet Potato Mash

Dive into the comforting embrace of this Salt Cod and Sweet Potato Mash, a dish that marries the ocean’s briny depth with the earthy sweetness of sweet potatoes.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 cup milk
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F. Place the soaked salt cod in a baking dish, drizzle with 1 tbsp olive oil, and bake for 20 minutes until flaky.
2. Meanwhile, boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and return to the pot.
3. Add the milk, butter, 1/2 tsp salt, 1/4 tsp black pepper, and minced garlic to the sweet potatoes. Mash until smooth and creamy.
4. Flake the baked salt cod into large pieces and gently fold into the sweet potato mash. Sprinkle with fresh parsley before serving.

The contrast between the creamy sweet potatoes and the flaky, salty cod creates a symphony of flavors and textures that’s both rustic and refined.

Tip: For an extra layer of flavor, add a pinch of smoked paprika to the mash before folding in the cod.

Norwegian Salt Cod with Peas and Carrots

Bring a taste of Norway to your table with this comforting Salt Cod with Peas and Carrots, a dish that’s as nourishing as it is delightful.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 cups carrots, sliced
• 1 cup peas, fresh or frozen
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

Instructions

1. In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
2. Add the carrots to the skillet and sauté for 5 minutes, stirring occasionally, until they start to soften.
3. Place the salt cod on top of the carrots, then sprinkle with 1 tsp salt and 1/2 tsp black pepper.
4. Pour 1/2 cup water into the skillet, cover, and simmer for 10 minutes.
5. Add the peas to the skillet, cover again, and cook for an additional 5 minutes, or until the peas are tender and the cod flakes easily with a fork.

The gentle simmering melds the flavors beautifully, with the salt cod’s richness perfectly balanced by the sweetness of the peas and carrots.

Tip: For an extra touch of freshness, garnish with chopped parsley before serving.

Salt Cod and Kale Soup

Warm up your kitchen with this hearty Salt Cod and Kale Soup, a comforting bowl that brings together the ocean’s bounty and garden freshness in every spoonful.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 6 cups chicken stock
• 1 lb kale, stems removed and leaves chopped
• 2 medium potatoes, peeled and diced
• 1 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 bay leaf

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced onion and 3 minced garlic cloves, sautéing until translucent, about 5 minutes.
2. Add the soaked and drained salt cod to the pot, breaking it into chunks. Cook for 3 minutes, stirring occasionally.
3. Pour in 6 cups chicken stock, then add 1 lb chopped kale, 2 diced potatoes, 1 tsp black pepper, 1/2 tsp red pepper flakes, and 1 bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender and the cod flakes easily.
5. Remove the bay leaf before serving. The soup’s rich broth and tender cod create a delightful contrast with the kale’s slight bitterness, making it a standout dish for any seafood lover.

Tip: For an extra layer of flavor, garnish with a drizzle of olive oil and a sprinkle of fresh parsley before serving.

Portuguese Salt Cod Cakes (Bolinhos de Bacalhau)

These crispy Portuguese Salt Cod Cakes, or Bolinhos de Bacalhau, are a delightful blend of flaky fish and creamy potatoes, fried to golden perfection.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 1 lb russet potatoes, peeled and quartered
• 1/4 cup fresh parsley, finely chopped
• 2 large eggs, lightly beaten
• 1 small onion, finely grated
• 1/2 tsp black pepper
• 1/4 tsp salt
• Vegetable oil, for frying

Instructions

1. Boil the potatoes in a large pot of water until tender, about 15 minutes. Drain and mash until smooth.
2. In a separate pot, cover the salt cod with water and bring to a boil. Reduce heat and simmer for 10 minutes. Drain, remove any bones and skin, then flake the fish into small pieces.
3. Combine the mashed potatoes, flaked cod, parsley, eggs, onion, black pepper, and salt in a large bowl. Mix well until the mixture is uniform.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Shape the mixture into small balls or patties.
5. Fry in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

The secret to these cakes’ irresistible texture lies in the perfect balance between the creamy potatoes and the salty, flaky cod, creating a contrast that’s simply unforgettable.

Tip: For an extra crispy exterior, chill the shaped cakes in the fridge for 30 minutes before frying.

Salt Cod with Roasted Peppers and Olives

Dive into the Mediterranean with this vibrant Salt Cod with Roasted Peppers and Olives, a dish that brings the sea and garden together in perfect harmony.

Ingredients

• 1 lb salt cod, soaked overnight and drained
• 2 large red bell peppers, sliced into strips
• 1/2 cup pitted Kalamata olives
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. Toss the red bell pepper strips with 1 tbsp olive oil and spread them on a baking sheet. Roast for 20 minutes until softened and slightly charred.
2. While the peppers roast, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the garlic, smoked paprika, and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the salt cod to the skillet, breaking it into chunks. Cook for 5 minutes, stirring occasionally, until the cod is heated through.
4. Stir in the roasted peppers, Kalamata olives, and lemon juice. Cook for another 2 minutes to combine the flavors.
5. Remove from heat and sprinkle with fresh parsley before serving.

The smoky paprika and briny olives elevate the salt cod, creating a dish that’s as flavorful as it is colorful. Perfect for a weeknight dinner that feels anything but ordinary.

Tip: For an extra touch of brightness, serve with a wedge of lemon on the side.

Conclusion

We hope this roundup of 18 delicious salt cod recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish offers a unique way to enjoy this versatile ingredient. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!