18 Savory Salt Cod Recipes for Seafood Lovers

Have you discovered the magic of salt cod yet? This versatile preserved fish transforms into incredible comfort food that’s perfect for cozy dinners and impressive meals alike. From crispy fritters to rich stews, we’ve gathered 18 savory recipes that will make you fall in love with this seafood staple. Get ready to explore delicious dishes that bring big flavor to your table—let’s dive in!

Portuguese Bacalhau à Brás

Ever wondered what happens when Portuguese fishermen, crispy potatoes, and salted cod have a kitchen party? Bacalhau à Brás is that gloriously chaotic mashup—think of it as comfort food that traveled across the Atlantic and decided to get a little fancy, but not too fancy.

Ingredients

• For the base:
  • 1 lb salted cod fillets, soaked overnight and shredded
  • 4 medium Yukon Gold potatoes, peeled and julienned
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
• For the egg mixture:
  • 6 large eggs
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup black olives, pitted

Instructions

1. Place shredded salted cod in a medium saucepan, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer cod for 10 minutes to remove excess salt.
3. Drain cod thoroughly and flake into small pieces using a fork.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add julienned potatoes and fry for 8-10 minutes, stirring occasionally, until golden and crispy.
6. Transfer potatoes to a paper towel-lined plate to drain excess oil.
7. In the same skillet, add sliced onion and sauté over medium heat for 5 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Add flaked cod to the skillet and cook for 3 minutes, stirring to combine.
10. Tip: Don’t skip soaking the cod overnight—it transforms from ocean-salty to perfectly seasoned.
11. Return crispy potatoes to the skillet and mix gently with the cod mixture.
12. In a medium bowl, whisk eggs with black pepper until frothy.
13. Pour egg mixture evenly over the skillet contents.
14. Cook over low heat for 4-5 minutes, stirring constantly, until eggs form creamy curds.
15. Tip: Keep the heat low to avoid scrambling the eggs—you want them silky, not rubbery.
16. Remove skillet from heat and fold in chopped parsley.
17. Tip: Save a sprinkle of parsley for garnish to keep it vibrant and fresh.
18. Garnish with black olives before serving.

Creamy eggs hug each strand of potato and cod like a cozy blanket, while the olives pop with briny contrast. Serve it straight from the skillet with a crisp Vinho Verde, or be extra and stuff it into warm crusty bread for a handheld feast that’ll make you wish every Tuesday was Portuguese night.

Spanish Salt Cod Fritters

Prepare to have your taste buds do a flamenco dance with these crispy, golden Spanish Salt Cod Fritters! These little flavor bombs are the perfect party trick—they look fancy but are secretly easy to make, and they’re guaranteed to disappear faster than your resolve to eat just one.

Ingredients

• For the Cod:
  • 8 ounces salt cod
  • 4 cups cold water
• For the Fritter Batter:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup finely chopped fresh parsley
  • 1 small yellow onion, finely chopped
• For Frying:
  • 2 cups vegetable oil

Instructions

1. Place the salt cod in a medium bowl and cover it with 4 cups of cold water.
2. Soak the cod for 24 hours in the refrigerator, changing the water three times to remove excess salt.
3. Drain the cod and pat it completely dry with paper towels.
4. Flake the cod into small pieces, discarding any skin or bones.
5. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
6. Add 2 large eggs and 1/2 cup milk to the dry ingredients, stirring until just combined—don’t overmix or the fritters will be tough.
7. Fold in the flaked cod, 1/4 cup finely chopped fresh parsley, and 1 small finely chopped yellow onion until evenly distributed.
8. Heat 2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F on a thermometer.
9. Drop heaping tablespoons of the batter into the hot oil, frying in batches to avoid crowding the pan.
10. Fry each batch for 3–4 minutes, flipping once, until the fritters are deep golden brown and crispy.
11. Remove the fritters with a slotted spoon and drain them on a paper towel-lined plate.

Crave that satisfying crunch? These fritters deliver a crispy exterior that gives way to a fluffy, savory interior packed with briny cod and aromatic herbs. Serve them stacked high with a zesty lemon aioli for dipping, or crumble them over a fresh salad for a surprising twist—either way, they’re downright addictive.

Brazilian Bolinho de Bacalhau

Aren’t you tired of the same old party snacks? Let’s shake things up with Brazilian Bolinho de Bacalhau – these crispy, golden codfish fritters that’ll have your guests abandoning the chip bowl faster than you can say “olé!” Think of them as Brazil’s answer to fish sticks, but with way more personality and zero childhood trauma.

Ingredients

For the fish preparation:

– 1 pound salted cod fillets
– 4 cups cold water
– 2 cups whole milk

For the potato mixture:

– 2 large russet potatoes (about 1.5 pounds)
– 2 large eggs
– 1/4 cup fresh parsley, finely chopped
– 1/4 cup yellow onion, finely minced
– 2 cloves garlic, minced
– 1/4 teaspoon black pepper

For frying:

– 4 cups vegetable oil
– 1 cup all-purpose flour

Instructions

1. Place 1 pound salted cod fillets in a large bowl and cover with 4 cups cold water.
2. Refrigerate the cod for 24 hours, changing the water 3 times during this period.
3. Drain the cod and transfer to a medium saucepan with 2 cups whole milk.
4. Bring the milk to a gentle simmer over medium heat and cook for 15 minutes.
5. Remove the cod from milk and let it cool until comfortable to handle.
6. Peel 2 large russet potatoes and cut them into 1-inch cubes.
7. Boil the potatoes in salted water for 12-15 minutes until fork-tender.
8. Drain the potatoes thoroughly and mash them while hot until completely smooth.
9. Flake the cooled cod, removing any bones and skin you find.
10. Combine the mashed potatoes, flaked cod, 2 large eggs, 1/4 cup parsley, 1/4 cup onion, 2 cloves minced garlic, and 1/4 teaspoon black pepper in a large bowl.
11. Mix everything together until well combined – the mixture should hold its shape when pressed.
12. Chill the mixture in the refrigerator for 30 minutes to make shaping easier.
13. Heat 4 cups vegetable oil in a deep pot to 350°F, using a thermometer to monitor temperature.
14. Shape the chilled mixture into 1.5-inch oval balls using damp hands to prevent sticking.
15. Roll each ball in 1 cup all-purpose flour, shaking off any excess.
16. Fry 4-5 bolinhos at a time for 3-4 minutes until deep golden brown, turning occasionally.
17. Remove with a slotted spoon and drain on paper towels.
18. Repeat with remaining mixture, maintaining oil temperature between 350-375°F.

My goodness, these little golden nuggets deliver the most satisfying crunch followed by a fluffy, savory interior that’s pure comfort. The salt cod provides that distinctive briny kick that plays beautifully against the creamy potatoes and fresh herbs. Serve them piping hot with a zesty lime wedge or go full Brazilian with a spicy malagueta pepper sauce for dipping – either way, prepare for these to disappear faster than your resolution to eat just one!

French Brandade de Morue

Kick your boring potato routine to the curb, folks, because we’re about to French-ify your comfort food game with a dish that’s basically a fancy fish and potatoes mash-up that’ll make your taste buds do the can-can. Brandade de Morue sounds intimidating, but it’s just cod and potatoes having the most delicious identity crisis you’ve ever spooned into your face. Consider this your permission slip to get a little bougie with your spuds.

Ingredients

For the cod preparation:
– 1 lb salt cod
– 4 cups cold water
– 2 cups whole milk

For the potato mixture:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 6 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup extra virgin olive oil
– 1 tsp black pepper
– 1/4 tsp nutmeg

For finishing:
– 1/4 cup breadcrumbs
– 2 tbsp melted butter

Instructions

1. Soak the salt cod in 4 cups cold water for 24 hours, changing the water 3 times during soaking.
2. Drain the cod and place it in a saucepan with 2 cups whole milk.
3. Simmer the cod over medium heat for 15 minutes until it flakes easily with a fork.
4. Drain the cod and flake it into small pieces, removing any bones and skin.
5. Boil the quartered potatoes in salted water for 20 minutes until fork-tender.
6. Drain the potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
7. Mash the potatoes until smooth using a potato ricer or masher.
8. Heat 1/2 cup olive oil in a skillet over medium heat.
9. Sauté the minced garlic for 1 minute until fragrant but not browned.
10. Combine the mashed potatoes, flaked cod, garlic-oil mixture, 1 cup heavy cream, 1 tsp black pepper, and 1/4 tsp nutmeg in a large bowl.
11. Mix vigorously with a wooden spoon until the mixture is well combined but still has some texture.
12. Transfer the mixture to a greased baking dish and smooth the top with a spatula.
13. Combine 1/4 cup breadcrumbs with 2 tbsp melted butter and sprinkle evenly over the top.
14. Bake at 375°F for 25 minutes until the top is golden brown and the edges are bubbling.
15. Let rest for 10 minutes before serving to allow the flavors to meld.

Seriously, the texture is like the love child of mashed potatoes and a sophisticated seafood dip—creamy with just enough flaky fish texture to keep things interesting. That golden breadcrumb crust gives way to a rich, garlicky interior that’s basically a warm hug for your soul. Try serving it with crusty bread for dipping, or be extra and use it as a fancy potato topping for your next steak night—because why should turkey have all the stuffing fun?

Italian Baccalà alla Vicentina

Gather ’round, food adventurers, because we’re about to tackle a dish that’s basically the Italian grandma of comfort food—Baccalà alla Vicentina. This salt-cod masterpiece from Vicenza is so cozy, it might just hug you back from the inside, and trust me, your taste buds will throw a party (no RSVP required).

Ingredients

For the salt cod prep:
– 1.5 lbs salt cod, soaked and desalted
– 2 cups whole milk

For the onion base:
– 2 large yellow onions, thinly sliced
– 1/4 cup extra virgin olive oil

For the creamy sauce:
– 1/2 cup heavy cream
– 1/4 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 tsp freshly grated nutmeg

For baking:
– 1/4 cup fine breadcrumbs
– 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Place the soaked salt cod in a large skillet and pour 2 cups of whole milk over it.
2. Bring the milk to a gentle simmer over medium heat and cook for 15 minutes until the cod flakes easily with a fork.
3. Remove the cod from the milk, reserving 1/2 cup of the milk for the sauce, and let the cod cool slightly.
4. Flake the cod into large chunks, discarding any bones or skin.
5. Heat 1/4 cup of olive oil in a large oven-safe skillet over medium heat.
6. Add 2 thinly sliced yellow onions and cook for 12-15 minutes, stirring occasionally, until they are soft and golden brown.
7. Sprinkle 1/4 cup of all-purpose flour over the onions and cook for 1 minute, stirring constantly to form a roux.
8. Gradually whisk in the reserved 1/2 cup of milk and 1/2 cup of heavy cream until the sauce is smooth and thickened.
9. Stir in 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, and 1/4 tsp of freshly grated nutmeg until well combined.
10. Gently fold in the flaked salt cod, being careful not to break up the chunks too much.
11. Sprinkle 1/4 cup of fine breadcrumbs evenly over the top of the cod mixture.
12. Dot the surface with 2 tbsp of unsalted butter pieces.
13. Bake in a preheated 375°F oven for 25-30 minutes until the top is golden brown and bubbly.
14. Let the dish rest for 10 minutes before serving to allow the flavors to meld.

Know that each bite delivers a creamy, savory punch with the cod staying wonderfully firm against the lush sauce. Serve it over polenta for the ultimate Northern Italian experience, or scoop it up with crusty bread to savor every last drop—this dish is so comforting, it might just become your new winter obsession.

Greek Salt Cod with Garlic Sauce

Unbelievably delicious and shockingly simple, this Greek salt cod with garlic sauce will make you feel like you’ve teleported straight to a seaside taverna in Santorini—minus the flight costs and questionable sunburn. We’re talking flaky, savory fish meets creamy, garlicky perfection in a dish that’s basically a Mediterranean hug for your taste buds.

Ingredients

For the Salt Cod:
– 1 lb salt cod fillets
– 4 cups cold water
– 2 tbsp olive oil
– 1 lemon, cut into wedges

For the Garlic Sauce:
– 4 garlic cloves, minced
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 1 tbsp lemon juice
– 1 tbsp fresh dill, chopped

Instructions

1. Place the salt cod fillets in a large bowl and cover completely with 4 cups of cold water.
2. Soak the cod for 24 hours in the refrigerator, changing the water every 8 hours to remove excess salt.
3. Drain the cod and pat it completely dry with paper towels.
4. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers.
5. Cook the cod for 4-5 minutes per side until the edges are golden brown and the flesh flakes easily with a fork.
6. Combine 4 minced garlic cloves, 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1 tbsp lemon juice, and 1 tbsp chopped dill in a small bowl.
7. Whisk the sauce ingredients vigorously until smooth and fully incorporated.
8. Let the sauce sit for 10 minutes at room temperature to allow the garlic flavor to meld.
9. Transfer the cooked cod to a serving plate and drizzle generously with the garlic sauce.
10. Garnish with lemon wedges for squeezing over the finished dish.

Heavenly doesn’t even begin to describe the contrast between the firm, savory cod and that creamy, punchy garlic sauce that’ll have you licking the spoon. Serve this beauty over crispy roasted potatoes or tucked into warm pita bread for a meal that’s basically sunshine on a plate—your taste buds will throw a Greek festival in celebration.

Jamaican Saltfish and Ackee

Darlings, if you’re tired of the same old breakfast routine and crave a Caribbean kick to wake up your taste buds, Jamaican Saltfish and Ackee is here to save the day—no passport required! This iconic dish combines flaky salted cod with buttery ackee fruit, all jazzed up with peppers, onions, and a hint of spice, making your morning feel like a beach vacation (minus the sand in your shoes). Trust me, once you try this vibrant, savory scramble, you’ll wonder why you ever settled for boring eggs.

Ingredients

• For the Saltfish Prep:
  • 8 oz salted cod fillet
  • 4 cups water
• For the Ackee and Veggie Sauté:
  • 1 (19 oz) can ackee, drained
  • 1 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 1 bell pepper (any color), thinly sliced
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1 Scotch bonnet pepper, whole (optional, for heat)
  • 1 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter

Instructions

1. Place the salted cod in a medium bowl and cover with 4 cups of cold water; soak for 1 hour to reduce saltiness, changing the water halfway through. Tip: If you’re short on time, use warm water and soak for 30 minutes, but cold water yields a firmer texture.
2. Drain the cod and transfer it to a saucepan; add 4 cups of fresh water and bring to a boil over high heat.
3. Reduce heat to medium and simmer the cod for 20 minutes, or until the fish flakes easily with a fork.
4. Drain the cod and let it cool for 5 minutes, then use your fingers to shred it into small pieces, discarding any bones or skin.
5. Heat 1 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add the sliced onion, bell pepper, scallions, garlic, whole Scotch bonnet pepper (if using), dried thyme, and black pepper to the skillet.
7. Sauté the vegetables for 5–7 minutes, stirring occasionally, until the onions are translucent and the peppers are tender-crisp.
8. Add the shredded saltfish to the skillet and cook for 3 minutes, stirring to combine with the vegetables.
9. Gently fold in the drained ackee and 2 tbsp unsalted butter, being careful not to overmix to keep the ackee intact. Tip: Ackee is delicate—stir lightly with a spatula to avoid turning it mushy.
10. Cook the mixture for 4–5 minutes, or until the ackee is heated through and the butter is melted. Tip: For extra flavor, let it sit off the heat for 2 minutes before serving to allow the spices to meld.

Expect a delightful contrast of flaky, savory saltfish against the creamy, mild ackee, all hugged by sweet peppers and a subtle thyme aroma. Serve it piled high on crispy fried dumplings or with buttery toast for a textural party, and watch it become your new brunch superstar—because who says you can’t have island vibes before noon?

Norwegian Bacalao Stew

Whew, have we got a cozy hug in a bowl for you! This Norwegian Bacalao Stew is the culinary equivalent of your favorite wool sweater—warm, comforting, and surprisingly sophisticated. Forget bland fish stews; this one’s packed with personality and a backstory as rich as its broth.

Ingredients

For the fish prep:

• 1 lb salted cod fillets
• 4 cups cold water

For the stew base:

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and cubed
• 2 carrots, sliced into ½-inch rounds
• 1 (14.5 oz) can diced tomatoes
• 4 cups fish stock
• 1 bay leaf
• ½ cup heavy cream
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Place the salted cod fillets in a large bowl and cover with 4 cups cold water.
2. Soak the cod for 24 hours in the refrigerator, changing the water 3 times to remove excess salt.
3. Drain the cod and pat it completely dry with paper towels.
4. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
5. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the cubed potatoes and sliced carrots to the pot.
8. Pour in the can of diced tomatoes with their juices and 4 cups fish stock.
9. Drop in 1 bay leaf and bring the mixture to a boil over high heat.
10. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
11. Break the soaked cod into large chunks and gently stir them into the stew.
12. Simmer uncovered for 10 minutes until the fish is opaque and flakes easily.
13. Remove the pot from heat and discard the bay leaf.
14. Stir in ½ cup heavy cream until fully incorporated.
15. Season with salt and black pepper to taste.
16. Garnish with 2 tbsp chopped fresh parsley before serving.

Truly, this stew is a textural dream—flaky cod melts into the creamy broth while potatoes and carrots add hearty substance. The briny depth from the salted cod plays beautifully against the sweet tomatoes and rich cream. Serve it with crusty bread for dipping, or go full Viking and ladle it over buttery egg noodles for the ultimate comfort food upgrade.

Basque Salt Cod Pil Pil

Never have I encountered a dish that so dramatically transforms humble ingredients into pure culinary magic! Basque Salt Cod Pil Pil is that rare kitchen wizardry where olive oil and fish juices perform an emulsifying tango that’ll make your taste buds do the flamenco. This Spanish stunner proves that sometimes the most spectacular dishes come from the simplest techniques.

Ingredients

For the Cod Preparation

• 1 lb salt cod fillets
• 4 cups cold water

For the Pil Pil Sauce

• 1 cup extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 2 dried guindilla peppers
• 1 tbsp lemon juice

Instructions

1. Soak the salt cod in 4 cups cold water for 24 hours, changing the water every 8 hours to properly desalinate the fish.
2. Drain the cod and pat completely dry with paper towels to ensure proper sauce emulsification.
3. Heat 1/2 cup olive oil in a small skillet over medium-low heat (325°F) until shimmering but not smoking.
4. Add the thinly sliced garlic and cook for 2-3 minutes until golden brown, watching carefully to prevent burning.
5. Remove the garlic with a slotted spoon and set aside, reserving the infused oil in the pan.
6. Add the dried guindilla peppers to the same oil and cook for 1 minute until fragrant but not blackened.
7. Place the dried cod fillets in a cold ceramic casserole dish and pour the infused oil over the fish.
8. Gently move the casserole in a circular motion over low heat for 8-10 minutes until the fish releases its natural gelatin and creates an emulsion with the oil.
9. Add the remaining 1/2 cup olive oil in a slow, steady stream while continuously moving the casserole to maintain the creamy emulsion.
10. Stir in the reserved fried garlic and 1 tbsp lemon juice just before serving to brighten the flavors.

Velvety doesn’t even begin to describe the luxurious texture of that emulsified sauce clinging to the tender cod flakes. The magic happens when that oil and fish gelatin create a sauce so creamy you’ll swear there’s dairy involved. Serve this Basque beauty with crusty bread for maximum sauce-sopping action, or get fancy by pairing it with roasted fingerling potatoes for a textural contrast that’ll make you feel like you’re dining in a San Sebastián pintxos bar.

Caribbean Salt Cod Croquettes

Nailed it, food friends! We’re diving fork-first into these Caribbean salt cod croquettes—the crispy, golden nuggets that’ll make your taste buds do the limbo. Think of them as the life of your party platter, ready to shimmy their way into everyone’s hearts (and stomachs).

Ingredients

For the salt cod prep:
– 8 oz salt cod fillets
– 4 cups cold water

For the croquette mixture:
– 2 cups peeled and diced russet potatoes
– 1/4 cup finely chopped yellow onion
– 2 tbsp chopped fresh cilantro
– 1 minced garlic clove
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper

For coating and frying:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup plain breadcrumbs
– 2 cups vegetable oil

Instructions

1. Place 8 oz salt cod fillets in a medium bowl and cover with 4 cups cold water.
2. Soak the cod for 24 hours in the refrigerator, changing the water 3 times during soaking to remove excess salt.
3. Drain the soaked cod and transfer it to a saucepan.
4. Cover the cod with fresh water and bring to a boil over high heat.
5. Reduce heat to medium and simmer for 15 minutes until the fish flakes easily with a fork.
6. Drain the cooked cod and let it cool to room temperature for 10 minutes.
7. While the cod cools, place 2 cups diced potatoes in a separate saucepan and cover with water.
8. Boil the potatoes over high heat for 12 minutes until tender when pierced with a knife.
9. Drain the potatoes thoroughly and mash them in a large bowl until smooth.
10. Flake the cooled cod into the mashed potatoes, removing any bones.
11. Add 1/4 cup chopped onion, 2 tbsp cilantro, 1 minced garlic clove, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper to the bowl.
12. Mix all ingredients until well combined, using your hands to ensure even distribution.
13. Shape the mixture into 1-inch balls using damp hands to prevent sticking.
14. Place 1 cup flour in a shallow dish and roll each ball in flour until lightly coated.
15. Dip each floured ball into 2 beaten eggs, allowing excess to drip off.
16. Roll the egg-coated balls in 1 cup breadcrumbs until fully covered.
17. Heat 2 cups vegetable oil in a deep skillet to 350°F using a deep-fry thermometer.
18. Fry the croquettes in batches for 3-4 minutes until golden brown, turning once with a slotted spoon.
19. Drain the fried croquettes on a paper towel-lined plate for 2 minutes.

Yes, these golden beauties deliver that perfect crunch giving way to fluffy, savory centers with just the right kick of Caribbean heat. Serve them stacked high with mango salsa for a tropical twist, or go classic with a squeeze of lime—either way, they’ll disappear faster than sunscreen at a beach party!

Salt Cod and Potato Casserole

Ready to dive into a dish that’s basically a cozy hug from the sea? This salt cod and potato casserole is the ultimate comfort food mash-up—think flaky fish and creamy spuds baked into a golden, bubbly masterpiece that’ll have you forgetting all about your average Tuesday night dinner. It’s the kind of meal that whispers, “You’ve got this,” even if your cooking skills are mostly microwave-based.

Ingredients

For the salt cod prep:

• 1 lb salt cod fillets
• 4 cups cold water

For the potato base:

• 2 lbs Yukon Gold potatoes, peeled and sliced 1/4-inch thick
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1/2 tsp paprika

For assembly:

• 1 cup shredded Gruyère cheese
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Place the salt cod fillets in a large bowl and cover with 4 cups of cold water.
2. Refrigerate the salt cod for 24 hours, changing the water every 8 hours to remove excess salt. (Tip: Set a phone reminder so you don’t forget—your future self will thank you!)
3. Drain the salt cod and pat it dry with paper towels.
4. Preheat your oven to 375°F.
5. Peel the Yukon Gold potatoes and slice them into uniform 1/4-inch thick rounds.
6. In a medium saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, 2 minced garlic cloves, 1 tsp black pepper, and 1/2 tsp paprika.
7. Heat the cream mixture over medium heat until it just begins to simmer, then remove it from the stove.
8. Arrange half of the potato slices in a single layer in a greased 9×13-inch baking dish.
9. Flake the prepared salt cod into bite-sized pieces and scatter them evenly over the potato layer.
10. Pour half of the warm cream mixture over the salt cod and potatoes.
11. Layer the remaining potato slices on top.
12. Pour the rest of the cream mixture over the final potato layer.
13. Sprinkle 1 cup of shredded Gruyère cheese evenly over the casserole.
14. Dot the top with 2 tbsp of unsalted butter pieces. (Tip: This adds a golden, crispy finish—don’t skip it!)
15. Cover the baking dish with aluminum foil and bake at 375°F for 40 minutes.
16. Remove the foil and bake for another 20–25 minutes, until the top is bubbly and golden brown. (Tip: Check that the potatoes are tender by inserting a knife—if it slides in easily, you’re good to go!)

Perfectly creamy potatoes cradle the tender salt cod in every bite, with a cheesy crust that crackles satisfyingly under your fork. Serve it straight from the oven with a crisp green salad to cut through the richness, or go full comfort mode and pair it with crusty bread for dipping into those savory juices.

Salt Cod Fish Cakes with Herbs

Miraculously, we’ve transformed humble salt cod into crispy, herb-packed fish cakes that’ll make you forget you ever settled for boring frozen patties. These golden delights are the seafood equivalent of a glow-up, proving that with a little patience and a lot of parsley, even the saltiest relationships can work out beautifully. Get ready to fry up some seriously addictive cakes that’ll have your taste buds doing backflips.

Ingredients

For the fish preparation:
– 1 pound salt cod
– 4 cups cold water

For the fish cake mixture:
– 2 cups cooked salt cod, flaked
– 1 large russet potato, boiled and mashed (about 1 cup)
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh dill, chopped
– 1/4 cup red onion, minced
– 1 large egg, beaten
– 1/2 cup panko breadcrumbs
– 1 tablespoon lemon juice
– 1/2 teaspoon black pepper

For frying:
– 1/2 cup vegetable oil
– 1/2 cup all-purpose flour

Instructions

1. Place 1 pound salt cod in a large bowl and cover with 4 cups cold water.
2. Refrigerate the salt cod for 24 hours, changing the water every 8 hours to remove excess salt.
3. Drain the soaked salt cod and place it in a saucepan with fresh water to cover.
4. Bring the water to a boil over medium-high heat, then reduce to a simmer for 15 minutes.
5. Drain the cooked salt cod and let it cool until safe to handle, about 10 minutes.
6. Flake the cooled salt cod with your fingers, removing any bones and skin to yield 2 cups.
7. Combine 2 cups flaked salt cod, 1 cup mashed potato, 1/4 cup parsley, 2 tablespoons dill, 1/4 cup red onion, 1 beaten egg, 1/2 cup panko, 1 tablespoon lemon juice, and 1/2 teaspoon black pepper in a large bowl.
8. Mix all ingredients thoroughly with clean hands until well combined.
9. Divide the mixture into 8 equal portions and shape each into 1/2-inch thick patties.
10. Place the shaped patties on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
11. Heat 1/2 cup vegetable oil in a large skillet over medium heat until it reaches 350°F.
12. Dredge each chilled fish cake in 1/2 cup all-purpose flour, shaking off excess.
13. Carefully place 4 fish cakes in the hot oil without crowding the pan.
14. Fry for 3-4 minutes until the bottoms are golden brown and crispy.
15. Flip the fish cakes using a spatula and fry for another 3-4 minutes until both sides are evenly browned.
16. Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil.
17. Repeat the frying process with the remaining 4 fish cakes.

Deliciously crispy on the outside while remaining miraculously moist inside, these fish cakes deliver a perfect textural contrast that’ll have you reaching for seconds. The herbaceous punch of parsley and dill cuts through the rich salt cod beautifully, creating a flavor profile that’s both sophisticated and comforting. Try serving them tucked into soft brioche buns with tangy tartar sauce, or go elegant by pairing with a simple arugula salad dressed in lemon vinaigrette for a meal that’s anything but basic.

Creamy Salt Cod Chowder

Mmm, get ready to cozy up with a bowl of this creamy salt cod chowder that’s basically a warm hug from the sea—no awkward small talk required! It’s the ultimate comfort food that’ll make you forget all about that chilly weather outside, one spoonful at a time. Trust me, your taste buds are about to throw a party, and everyone’s invited!

Ingredients

For the base:
– 1 lb salt cod, soaked overnight and drained
– 2 tbsp olive oil
– 1 large onion, diced
– 2 celery stalks, chopped
– 2 garlic cloves, minced

For the chowder:
– 4 cups chicken broth
– 2 cups potatoes, peeled and cubed into 1/2-inch pieces
– 1 cup heavy cream
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped

Instructions

1. Rinse the soaked salt cod under cold water to remove excess salt, then pat it dry with paper towels.
2. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers.
3. Add 1 large diced onion and 2 chopped celery stalks, and sauté for 5–7 minutes until the onion is translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Tip: Don’t let the garlic brown, or it’ll turn bitter—keep that heat steady!
6. Pour in 4 cups chicken broth and bring it to a boil over high heat.
7. Add 2 cups cubed potatoes and 1 lb salt cod, then reduce the heat to low.
8. Simmer uncovered for 20 minutes until the potatoes are fork-tender.
9. Tip: If the potatoes aren’t soft after 20 minutes, give them another 5—patience is key here.
10. Stir in 1 cup heavy cream and 1/2 tsp black pepper, and heat for 3–5 minutes until warmed through.
11. Remove the pot from the heat and mix in 1/4 cup chopped fresh parsley.
12. Tip: For extra flair, garnish with extra parsley right before serving—it adds a pop of color!

Know what makes this chowder a star? It’s luxuriously creamy with tender flakes of cod that melt in your mouth, balanced by the earthy potatoes and a hint of briny goodness. Serve it up in a rustic bread bowl for a carb-loaded twist, or pair it with crispy crackers for that perfect crunch—either way, it’s a bowl of pure bliss.

Salt Cod and Tomato Stew

Brace yourselves, flavor adventurers! This salt cod and tomato stew is about to become your new cold-weather obsession—it’s the cozy hug your taste buds didn’t know they needed, with a salty-savory kick that’ll make you forget all about boring soups.

Ingredients

For prepping the salt cod:
– 1 lb salt cod fillets
– 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
– 2 cups fish or vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes

For finishing:
– 1/4 cup chopped fresh parsley
– 1 tbsp lemon juice

Instructions

1. Place salt cod in a large bowl and cover with 4 cups cold water; soak for 24 hours in the refrigerator, changing the water 3 times to remove excess salt.
2. Drain the cod and pat dry with paper towels, then cut into 2-inch chunks.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
4. Add diced onion and cook for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
5. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown!
6. Pour in crushed tomatoes, 2 cups broth, smoked paprika, and red pepper flakes; bring to a simmer.
7. Gently add cod chunks to the tomato mixture, submerging them fully.
8. Reduce heat to low, cover, and simmer for 25 minutes until cod is tender and flakes easily with a fork.
9. Stir in chopped parsley and 1 tbsp lemon juice just before serving.

Embrace the flaky, tender cod swimming in that vibrant tomato broth—it’s like a seaside vacation in a bowl. Serve it over creamy polenta or with crusty bread to sop up every last drop, and watch it vanish faster than you can say “seconds, please!”

Salt Cod with Chickpeas and Spinach

Daring to dive into something deliciously different? This salt cod with chickpeas and spinach is the culinary adventure your Tuesday desperately needs—think coastal comfort meets pantry superhero, with zero pretentious chef vibes required.

Ingredients

For the salt cod prep:
– 1 lb salt cod fillets
– 4 cups cold water

For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (15 oz) can chickpeas, drained and rinsed
– 4 cups fresh spinach
– 1/2 cup vegetable broth
– 1 tsp smoked paprika
– 1/4 tsp red pepper flakes

For finishing:
– 2 tbsp fresh parsley, chopped
– 1 lemon, cut into wedges

Instructions

1. Place the salt cod in a large bowl and cover with 4 cups of cold water. Soak for 24 hours in the refrigerator, changing the water every 8 hours to remove excess salt.
2. Drain the cod and pat it completely dry with paper towels. Flake it into 1-inch pieces, discarding any skin or bones.
3. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
5. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown!
6. Add the flaked salt cod to the skillet and cook for 3 minutes, gently stirring to lightly brown the edges.
7. Tip in the drained chickpeas, 1/2 cup vegetable broth, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes. Simmer for 5 minutes until the broth reduces by half.
8. Fold in the fresh spinach and cook for 2–3 minutes, just until wilted but still vibrant green.
9. Remove from heat and stir in the chopped parsley.
10. Serve immediately with lemon wedges for squeezing over the top.
Hearty and satisfying, this dish delivers a flaky, savory punch from the cod balanced by the creamy chickpeas and tender spinach. Try piling it over crispy roasted potatoes or stuffing it into warm pita pockets for a next-level lunch that’ll make your coworkers jealous.

Salt Cod and Sweet Pepper Frittata

Aren’t you tired of the same old breakfast routine? This salt cod and sweet pepper frittata is here to rescue your mornings with a Mediterranean flair that’ll make your taste buds do a happy dance—think briny, savory, and sweet all cozying up in one glorious eggy package.

Ingredients

For the Salted Cod Prep:
– 8 ounces salt cod
– 4 cups cold water

For the Frittata Base:
– 8 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 medium yellow onion, thinly sliced
– 2 large sweet red peppers, thinly sliced
– 3 cloves garlic, minced

Instructions

1. Place 8 ounces of salt cod in a medium bowl and cover with 4 cups of cold water; soak for 24 hours in the refrigerator, changing the water three times to remove excess salt.

2. Drain the salt cod and pat it dry with paper towels, then flake it into small pieces using a fork.

3. Preheat your oven to 375°F to ensure it’s ready for baking later.

4. In a large bowl, whisk together 8 large eggs, 1/4 cup whole milk, and 1/2 teaspoon black pepper until fully combined and slightly frothy.

5. Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers.

6. Add 1 thinly sliced medium yellow onion and 2 thinly sliced large sweet red peppers to the skillet; sauté for 8–10 minutes, stirring occasionally, until the vegetables are soft and lightly caramelized.

7. Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant.

8. Gently fold the flaked salt cod into the vegetable mixture in the skillet, distributing it evenly.

9. Pour the egg mixture over the cod and vegetables, tilting the skillet to spread it uniformly.

10. Cook on the stovetop for 4–5 minutes without stirring until the edges begin to set.

11. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the center is firm and the top is golden brown.

12. Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.

Unbelievably fluffy and packed with savory-sweet harmony, this frittata boasts a tender texture from the eggs and a punch of umami from the cod. Serve it warm with a crisp green salad or slice it into wedges for a portable breakfast—it’s so good, you might just start planning tomorrow’s meal before today’s is even finished!

Salt Cod Stuffed Peppers

Daring to dive into a dish that’s equal parts comfort and coastal charm? These salt cod stuffed peppers are your ticket to a flavor fiesta that’ll have your taste buds doing the cha-cha. Forget bland fillings—this recipe packs a punch with briny fish, zesty spices, and a cheesy hug in every bite.

Ingredients

For the Salt Cod Prep:
– 1 lb salt cod, soaked overnight in cold water
– 2 cups whole milk
– 1 bay leaf

For the Filling:
– 2 tbsp olive oil
– 1 large yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1/4 cup chopped fresh parsley
– 1/2 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese

For Assembly:
– 4 large bell peppers (any color), halved and seeded
– 1 cup shredded mozzarella cheese

Instructions

1. Drain the soaked salt cod and place it in a medium saucepan.
2. Pour 2 cups whole milk over the cod and add 1 bay leaf.
3. Simmer over medium heat for 15 minutes until the fish flakes easily with a fork. Tip: Don’t boil the milk—keep it at a gentle simmer to prevent curdling.
4. Remove the cod from the milk, discard the bay leaf, and let it cool for 5 minutes.
5. Flake the cod into a bowl, removing any bones or skin.
6. Heat 2 tbsp olive oil in a large skillet over medium heat.
7. Sauté 1 chopped yellow onion for 5–7 minutes until translucent.
8. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
9. Stir in 1 tsp smoked paprika and 1/2 tsp red pepper flakes.
10. Add the flaked cod to the skillet and mix well.
11. Fold in 1/4 cup chopped parsley, 1/2 cup panko, and 1/2 cup Parmesan. Tip: The panko absorbs excess moisture, so your filling isn’t soggy.
12. Preheat your oven to 375°F.
13. Arrange 8 bell pepper halves in a baking dish.
14. Divide the filling evenly among the pepper halves.
15. Top each pepper with 1 cup shredded mozzarella.
16. Bake for 25–30 minutes until the peppers are tender and the cheese is golden brown. Tip: For extra crispiness, broil for the final 2 minutes, watching closely to avoid burning.

Unbelievably satisfying, these peppers offer a tender-crisp bite with a filling that’s flaky, savory, and subtly spicy. Serve them atop a bed of lemon-dressed greens for a bright contrast, or pair with crusty bread to scoop up every cheesy crumb. Leftovers? They’re even better the next day—cold straight from the fridge or reheated until bubbly.

Salt Cod with Black Olives and Potatoes

Tired of the same old fish dishes that make you yawn harder than a catnap in sunshine? This salt cod with black olives and potatoes is here to shake up your seafood game with briny boldness and hearty comfort—no fishing pole required, just a fork and some serious appetite.

Ingredients

For the salt cod prep:
– 1 lb salt cod fillets
– 4 cups cold water

For the potatoes and assembly:
– 1.5 lbs Yukon Gold potatoes, peeled and sliced into 1/2-inch rounds
– 1/4 cup extra virgin olive oil
– 1 cup pitted Kalamata olives
– 3 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1 tsp black pepper

Instructions

1. Place the salt cod fillets in a large bowl and cover completely with 4 cups of cold water.
2. Soak the cod for 24 hours in the refrigerator, changing the water every 8 hours to remove excess salt.
3. Drain the cod and pat it dry with paper towels, then flake it into 1-inch pieces, discarding any bones.
4. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of the olive oil.
5. Arrange the potato slices in a single layer in the baking dish, overlapping slightly for even cooking.
6. Drizzle 2 tablespoons of olive oil over the potatoes and sprinkle with half of the black pepper.
7. Bake the potatoes for 25 minutes until they begin to soften and edges turn golden.
8. Remove the dish from the oven and scatter the flaked cod, Kalamata olives, and minced garlic evenly over the potatoes.
9. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the rest of the black pepper.
10. Return the dish to the oven and bake for another 20 minutes until the cod is opaque and potatoes are tender when pierced with a fork.
11. Remove from the oven and let it rest for 5 minutes to allow flavors to meld.
12. Garnish with chopped parsley just before serving.

Brace yourself for a texture party: flaky cod meets creamy potatoes and firm olives in every bite. The briny saltiness of the cod plays off the earthy potatoes, making it a showstopper when served over a bed of peppery arugula or alongside crusty bread for soaking up those savory juices.

Summary

Beyond showcasing salt cod’s incredible versatility, this collection offers seafood lovers endless inspiration for delicious meals. We hope you’ll dive into these recipes, find new favorites, and share your cooking adventures in the comments below. Don’t forget to pin your top picks to Pinterest so fellow food enthusiasts can discover these savory treasures too!