How to Desalt Bacalao

Learn how to cook bacalao, saltfish, salted codfish,or salt cod fish, the traditional Iberian and Latino fish product that we love so much.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword bacalao dominican, bacalao dominicano, bacalao recipe dominican, how to cook bacalao recipe

Prep Time 3

Cook Time 1

Total Time 4

Servings servings

Calories 124kcal

Author Clara Gonzalez

Rinse the codfish in running water, scrubbing off as much surface salt as possible. Soak the codfish in abundant water overnight, or at least two hours.
Change the water at least once if you leave it overnight.

Rinse the bacalao again and discard the water. Place the codfish in a big pot or large dutch oven, and add about a gallon (2.5 liters) of fresh water to it.
Simmer over medium heat until the codfish starts flaking, add a cup of water every so often to maintain a similar level as when it started, and stir to cook evenly. This may take 30 to 60 minutes, depending on the freshness and quality of the fish.

Once the bacalao is flaking, remove it from the heat and the water, drain and discard the water.
Taste the fish, it should have a pleasant saltiness, but not excessively so. If it is still too salty you will have to soak it again in clean water for about an hour.

Once cooled to room temperature, flake the codfish into small, spoon-size pieces, and make sure to discard bones, fins, and skin.
Continue cooking per the instructions on any of the recipes above

The sodium content is calculated based on de-salted fish and is only a rough estimate.