Chef Isabel
Bacalao a la Riojana
Bacalao a la Riojana is La Rioja's red-pepper cod: thick salt-cod loins rest over potatoes in slow tomato, choricero, and piquillo sauce, with the fish added only when the sauce is ready.
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Chef Isabel
Bacalao con Tomate Andaluz
Andalucía's everyday salt cod is floured, fried, and tucked into a slow tomato sofrito. Cook the sauce dark and sweet, then give the fish only enough time to turn tender.
Chef Isabel
Bacalao en Salsa Verde
Bacalao en salsa verde is Basque coastal cooking at its clearest: salt cod, garlic, parsley, white wine and a slow vaivén that draws the fish's gelatin into a glossy green sauce.
Chef Isabel
Bacalao al Chilindrón
Aragón's bacalao al chilindrón pairs firm salt cod with a slow, brick-red sauce of peppers, tomato, onion and serrano ham. Cook the sauce until glossy before the fish goes in.
Chef Isabel
Bacalao Encebollado Canario
Canarian bacalao encebollado lays salt cod beneath a generous bed of onions, green pepper, white wine and almond, cooked gently until the onions melt and the fish opens in pearly flakes.
Chef Isabel
Bacalao al Club Ranero
Bilbao's cod marries a silky pil-pil with a dark, sweet fritada of peppers, onion and tomato. Make the emulsion first, then fold in the vegetables without letting the sauce boil.
Chef Isabel
Bacalao Ajoarriero Navarro
Navarra’s muleteer salt cod is hand-torn, never chopped, then folded through a slow tomato and choricero pepper sofrito cooked nearly dry, so every juicy flake carries the sauce.
Chef Isabel
Bacalao al Tiznao Manchego
Ciudad Real's tiznao folds flaky salt cod through ember-blackened dried peppers, tomatoes, onion and garlic. Keep every piece distinct and glossy with olive oil, because this is a roast, not a sauce.
Chef Isabel
Atascaburras Manchego
Atascaburras is La Mancha's cold-weather mash of potato, salt cod, garlic, and olive oil, pounded until it binds, then finished as Albacete does it with walnuts and hard-boiled egg.
Chef Isabel
Bacalao a la Manresana
Manresa's Lenten cod sets pearly salt cod over garlicky spinach, raisins and pine nuts, with prunes softened in moscatell for the sweet and savory balance Catalonia handles so well.
Chef Isabel
Bacalao a la Vizcaína
Biscay's salt cod rests in a brick-red sauce of choricero peppers and onions cooked down slowly, with no tomato to cover their sweetness and no hard boiling to dry the fish.
Chef Isabel
Bacalao con Samfaina
Bacalao con samfaina is Catalan salt cod laid over aubergine, courgette, peppers and tomato cooked down until glossy and sweet. Let the vegetables collapse before the fish goes in, and the dish is yours.
Chef Isabel
Bacalao a la Gallega
Galicia poaches salt cod with potatoes and onion, then spoons over ajada, a hot red dressing of olive oil, garlic, pimentón, and vinegar. Keep the cod gentle and the paprika off the flame.
Chef Isabel
Bacalao al Pil-Pil
The Basque Country's four-ingredient marvel: salt cod, olive oil, garlic, and guindilla, moved gently off the heat until the fish's own gelatin turns the oil into a pale, trembling sauce.
Chef Isabel
Bacallà a la Llauna
Bacallà a la llauna is Barcelona’s salt-cod dish: floured, fried and finished in its metal tray with garlic, parsley, pimentón and wine, just long enough for the sauce to cling.
Chef Isabel
Bacalao con Pasas y Piñones
Catalan salt cod for the Lenten table, crisped lightly in flour, then settled into a dark, sweet onion sauce where raisins plump, pine nuts toast, and the fish stays in broad, pearly flakes.
Chef Isabel
Bacalao con Alcachofas y Guisantes
Catalonia's Good Friday cod brings salt-cured fish, tender spring artichokes and peas together over a patient sofregit, with an almond, garlic and parsley picada binding the sauce at the end.
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