I am on the salt cod train again lately! This bacalao encebollado canario is yet another Spanish classic recipe: it is salt cod in a savory and fresh onion and pepper sauce. And it is absolutely to die for!
Do you like salt cod?
Here in Spain salt cod is plentiful.
I love its salty flavor and meaty texture. And therefore not surprisingly salt cod very often ends up on my stove and on our dinner table.
In fact I am making another salt cod tomorrow.
Spanish Salt Cod
Breaded and spiced salt cod steaks on a bed of lush buttery sweet white potatoes.
On top comes a drizzle of freshly make cilantro pesto. Salt cod, sweet potato and cilantro: that’s a killer combo!
Nope, that recipe is not on this website yet, soon though!
I use salt cod for this recipe.
However you can also use any other type of fish that you like or you can find easily, such as tuna or mackerel. You can also replace the piquillo peppers by red bell pepper for instance.
Best Bacalao Encebollado (Spanish Salt Cod & Onions)
I cooked this bacalao encebollado dish my way.
I simmered the salt cod in the onion sauce. Other recipes first coat the fish lightly in flour and fry it before adding it to the onion sauce.I like to prepare this fish dish in the morning and let the cod and onion sauce cool and marinate during the day.
Just reheat it right before dinner. Or serve it cold for lunch on a hot summer’s day! The vinegary onion sauce is really refreshing.
Do you love salt cod?
Salt Cod Fan?
Do you need more cooking inspiration?
Then you should also check out my salt cod in a spicy garlic and olive oil sauce, or bacalao al pil pil in Spanish! Or how about my salt cod fritters with aioli dipping sauce? That’s a splendid appetizer and it is so easy to make!
Enjoy!
Best Spanish Bacalao Encebollado Canario Receta
Bacalao encebollado is another Spanish classic recipe: fish in a savory and fresh onion and pepper sauce.
- 12,5 oz salt cod (350 g), fresh or frozen
- 1 large onion sliced
- 1 medium garlic clove chopped
- 4 canned piquillo peppers sliced
- ½ tsp paprika powder
- 3 tbsp fresh parsley chopped
- 2 tbsp white wine vinegar
- 2 bay leaves
- 1 sprig fresh rosemary
- olive oil
- pepper
- salt
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Put the salt cod in a high baking dish (or another large container) and add cold tap water until the fish is fully submerged. Let the cod soak in the water for at least 8 hours in the fridge to get rid of the salt. Refresh the water twice.
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Discard the water and pat the fish dry with kitchen paper. Cut it into 2 even pieces. Add the garlic, bay leaves, some olive oil and fresh rosemary to a non-stick pan.
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Gently fry the garlic for 3 minutes over medium heat until fragrant. Then add the sliced onion.
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Stir and add a little glass on water. Cover the pan. Cook the onion for about 7 minutes until almost soft. Then add the sliced piquillo peppers and half of the vinegar.
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Season with smoked paprika and a pinch of pepper and salt.
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Stir in the freshly chopped parsley.
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Push the onion and pepper mixture to the side and add the salt cod steaks skin side down. Cover with the onion and turn the heat to medium-low.
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Cook the cod and onion for another 20 to 25 minutes. The cod will release water while cooking, that’s normal. In the end check the seasoning and add extra pepper, salt, vinegar or smoked paprika to taste if necessary.