📝 About This Recipe
This exquisite preparation transforms humble salt cod into a sophisticated delicacy through the ancient art of pickling in a 'brined' vinegar base. Originating from the coastal traditions of Spain and Portugal, this dish balances the savory depth of cured fish with the bright, acidic punch of white wine vinegar, sweet peppers, and aromatic spices. It is a timeless preserve that only grows more complex and delicious as it matures in your refrigerator.
🥗 Ingredients
The Fish
- 1.5 pounds Salt Cod (Bacalao) (skinless, boneless, high-quality thick loin cuts)
- 2 pieces Bay Leaves (for the poaching liquid)
- 1 teaspoon Black Peppercorns (whole)
The Pickling Aromatics
- 1 cup Extra Virgin Olive Oil (Spanish Hojiblanca or Picual recommended)
- 3/4 cup White Wine Vinegar (6% acidity)
- 1 large Red Onion (very thinly sliced into half-moons)
- 6 pieces Garlic Cloves (thinly sliced)
- 1 medium Red Bell Pepper (julienned into thin strips)
- 1 large Carrot (peeled and cut into thin matchsticks)
Spices and Finish
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet variety)
- 1 teaspoon Dried Oregano (preferably Mediterranean)
- 1/2 teaspoon Coriander Seeds (lightly toasted and cracked)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1/2 piece Lemon (thinly sliced into rounds)
👨🍳 Instructions
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1
Begin by desalinating the salt cod. Rinse the fish under cold running water to remove excess surface salt. Place in a large bowl and cover with cold water. Refrigerate for 24 to 48 hours, changing the water at least 3-4 times a day.
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2
Once desalinated, drain the fish and pat it dry. Cut the cod into 2-inch uniform chunks.
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3
In a wide saucepan, bring 4 cups of water to a very gentle simmer with 2 bay leaves and the peppercorns. Do not let it boil vigorously.
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4
Add the cod pieces to the simmering water. Poach gently for 8-10 minutes until the fish is opaque and just begins to flake when pressed. Remove with a slotted spoon and set aside to cool.
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5
In a separate large skillet, heat the olive oil over medium-low heat. Add the sliced onions, carrots, and peppers.
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6
Sauté the vegetables for about 6-8 minutes until softened but not browned. Add the garlic slices and cook for another 2 minutes until fragrant.
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7
Stir in the smoked paprika, coriander seeds, and dried oregano, allowing them to bloom in the hot oil for 30 seconds.
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8
Carefully pour in the white wine vinegar. Bring the mixture to a brief boil, then immediately reduce the heat and simmer for 3 minutes to meld the flavors.
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9
Taste the liquid; while the cod is salty, you may need a tiny pinch of salt or sugar to balance the acidity of the vinegar depending on your preference.
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10
In a clean glass jar or a deep ceramic dish, layer a few spoonfuls of the vegetable and oil mixture.
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11
Place a layer of poached cod over the vegetables, followed by a few lemon slices and a sprinkle of fresh parsley.
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12
Repeat the layers until all ingredients are used, ensuring the final layer of fish is completely submerged in the oil and vinegar pickling liquid.
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13
Allow the dish to cool to room temperature, then cover tightly and refrigerate for at least 24 hours before serving. This resting period is crucial for the pickling process.
💡 Chef's Tips
Always use glass or ceramic containers; the vinegar will react with metal bowls. If the olive oil solidifies in the fridge, take the dish out 30 minutes before serving to let it liquefy. Don't overcook the fish during the poaching stage, as it will continue to 'cook' slightly in the acidic vinegar. For a spicier kick, add two dried bird's eye chilies to the oil when sautéing the vegetables. Ensure the fish is fully submerged in the oil/vinegar mix to prevent spoilage and ensure even pickling.
🍽️ Serving Suggestions
Serve at room temperature on toasted sourdough or crusty baguette slices. Pair with a crisp, chilled glass of Albariño or a dry Manzanilla Sherry. Accompany with a side of brined Manzanilla olives and Marcona almonds. Use the leftover pickling oil as a flavorful dressing for a warm potato salad. Garnish with extra fresh parsley and a crack of black pepper right before serving.