National Dish Spain: Bacalao con Pasas (Recipe)
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Say hello to Bacalao con Pasas, a Spanish classic that strikes a glorious balance between savoury and sweet. Tender salt cod is gently cooked with plump raisins, onion and garlic until every mouthful sings of the Mediterranean. Traditionally a favourite over the festive season, it is just as welcome at any special meal you fancy throwing. Bring a little Spanish warmth to your own table with this surprisingly simple, deeply flavoursome dish.
About Bacalao con Pasas
The traditional Spanish dish Bacalao con Pasas is not only a feast for the senses but a genuine masterpiece of Mediterranean cooking. At its heart is tender cod that pairs beautifully with sweet raisins, offering an intriguing balance between savoury and sweet. In Spain the dish is especially popular over the holidays, yet it works wonderfully for any special occasion in everyday life too. The combination of ingredients is not only delicious but also an expression of the country’s rich culinary heritage, much like a Caldereta de Marisco at a celebration table.
Ingredients (serves 1–2)
- 300 g cod (dried)
- 50 g raisins
- 1 onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, to garnish
Shopping for the ingredients
When shopping for the ingredients for bacalao con pasas, it is worth paying attention to the quality of the cod. Dried salt cod is available in most well-stocked supermarkets or fishmongers. Be sure to soak it thoroughly before cooking so that it turns tender and succulent. The raisins should be fresh and plump too, as they lend the dish its gentle sweetness and round out the flavours beautifully.
Preparing the dish
Good preparation is key to getting the very best out of this dish. Begin by soaking the cod at least 24 hours in advance to draw out the salt used to cure it. Change the water regularly during soaking to achieve the best results. Meanwhile, you can finely chop the onion and garlic to build the aromatic foundation of the dish, in much the same way you would for a Merluza en Salsa Verde.
Step-by-step instructions
- Drain the cod and cut it into pieces.
- Heat the olive oil in a pan and gently sweat the onion and garlic until translucent.
- Add the cod pieces and sear briefly.
- Stir in the raisins and paprika, then season with salt and pepper.
- Cook over a low heat for about 15 minutes, until the cod is cooked through.
- Garnish with fresh parsley and serve.
Gluten-free / lactose-free version
Bacalao con pasas is naturally gluten-free and lactose-free. The ingredients used contain no gluten-based products or dairy, which makes it a perfect choice for anyone with the relevant intolerances. Do take care, however, to choose any side dishes you serve so that they are gluten- and lactose-free as well. That way you can enjoy a complete meal without a second thought.
Tips for vegans and vegetarians
For vegans and vegetarians there are creative ways to adapt this dish. Instead of cod you could use tofu or seitan, both of which offer a similar texture. You can marinate these proteins with spices to mimic the characteristic flavour. Just keep an eye on the cooking time, as tofu and seitan usually cook more quickly than dried fish.
More tips and tricks
Cooking is an art, and with a few clever tips and tricks you can refine bacalao con pasas even further. Experiment with different spices to tailor the flavour to your own taste. A pinch of cinnamon or cumin can add an exciting note. And don’t forget to finish the dish with a squeeze of fresh lemon to brighten the aromas.
Adapting the recipe to your taste
One of the great joys of Mediterranean cooking is how flexible the recipes are. You can adapt bacalao con pasas to your own preferences by adding extra vegetables such as peppers or courgette. These ingredients bring not only colour but also additional nutrients to the dish. You might also consider a touch of heat with fresh chilli if you like things a little spicier.
Ingredient substitutions
If you don’t have all the ingredients to hand, there are alternatives that taste just as delicious. In place of dried cod you could use other fish, such as fresh cod fillets or trout, the way you might in a Rape al Horno. For a vegetarian version, pan-fried aubergine or courgette can stand in for the fish to provide a similar substance and texture. The raisins, too, can be swapped for dried apricots or other dried fruit.
Drink pairing ideas
A light drink suits a dish like bacalao con pasas particularly well. A crisp white wine from Spain, such as an Albariño or a Verdejo, harmonises wonderfully with the flavours of the dish. Alternatively you could serve a lively Cava to heighten the Mediterranean mood even further. For an alcohol-free option, a refreshing lemon or mint water is a lovely choice.
Serving and presentation ideas
Presentation plays an important part in serving bacalao con pasas. Use attractive plates and decorate the dish with fresh parsley and perhaps a few slices of cucumber for colour. A drizzle of olive oil over the dish can also lend it an appealing look. You might serve it on a bed of fresh spinach or other salad leaves, which enriches both the appearance and the flavour.
A bit of history
The roots of bacalao con pasas reach deep into Spanish history. Cod has been an important part of Spanish cuisine since the 16th century, especially during Lent when fish was a popular choice. Pairing fish with sweet ingredients such as raisins is typical of Spanish cuisine and reflects the cultural influences that have shaped the country over the centuries. Each region has its own interpretation of this dish, turning it into something quite unique.
More recipe ideas
Summary: Bacalao con Pasas
Bacalao con pasas is an outstanding example of the delicious, versatile food that Spain is known for. With its combination of savoury cod and sweet raisins, it offers a unique taste experience that will delight your guests. Its straightforward preparation makes it an ideal dish for festive occasions or special evenings. Give this recipe a try and bring a piece of Spanish culture into your own kitchen.
