Gallego Codfish: A Taste of Spain’s Rich Culinary Heritage

Spain’s culinary landscape is as diverse and vibrant as its culture. Among the myriad of Spanish dishes, Gallego Codfish stands out with its unique blend of flavors and textures. This dish, a delightful combination of tender codfish, hearty potatoes, and aromatic vegetables, is a staple in Galician cuisine. Each bite of Gallego Codfish transports you to the picturesque landscapes of Galicia, offering a taste of Spain’s rich culinary heritage.

Gallego Codfish Recipe

Bacalao a la gallega. - Cuchillito y Tenedor

Gallego Codfish

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 589 kcal


  • 1 frying pan


  • 1200 gr. of codfish backs
  • 1500 gr. of potatoes
  • 600 gr. of cauliflower
  • 100 gr. of onion
  • 1 head of garlic
  • 50 gr. of pimenton of quality
  • 1 oil glass
  • salt.


  • to put the codfish backs to desalt during
  • 2 days, changing the water each
  • 8 hours. in a pot with water and salt, to cook potatoes in heavy slices, cauliflower and the onion. to average baking of potatoes to add the codfish pieces and to cook until they esten made potatoes. To do a sauce gilding garlic in a frying pan with oil. to retire of the fire and to add pimenton and a water dipper of the baking of the codfish. to at heart serve in the plate placing potatoes as the plate, the codfish superficially and cauliflower by the sides. to bathe everything with the sauce.


Keyword codfish backs, potatoes

Cooking Tips for Perfect Gallego Codfish

Cuchillito y Tenedor: Bacalao a la gallega.

Creating an authentic and delicious Gallego Codfish involves some culinary finesse. Here are some tips to help you perfect this Spanish delicacy:

  • Quality Cod: Choose fresh, high-quality cod for this dish. The freshness of the fish significantly influences the overall taste.
  • Soaking the Cod:  If using salted cod, remember to soak it in water for at least 24 hours, changing the water several times to remove excess salt.
  • Vegetable Prep: Cut your vegetables into uniform sizes to ensure even cooking.
  • Layering: When assembling the dish, layer the ingredients properly – typically, potatoes at the bottom, followed by the vegetables, and finally, the cod on top.

Serving Suggestions for Gallego Codfish

Bacalao a la gallega. Cocina tradicional. - La Cocina de Frabisa La Cocina  de Frabisa

Serving Gallego Codfish in the right way can enhance its appeal and taste. Here are some suggestions:

  • Presentation: Serve the dish in a clay pot or a rustic serving dish to maintain its traditional appeal.
  • Accompaniments: Gallego Codfish pairs well with a fresh green salad or crusty bread to mop up the flavorful juices.
  • Wine Pairing: A crisp white wine like Albariño from Galicia complements the flavors of the codfish beautifully.

FAQs about Gallego Codfish

Bacalao a la gallega - Sergio Fernández - Receta - Canal Cocina

  • Can I use another type of fish instead of cod?

    While cod is traditional, you can substitute it with other firm white fish like hake or halibut.

  • Can I add other vegetables to this dish?

    Absolutely! Feel free to add bell peppers or tomatoes for added flavor and color.

  • What if I don’t have salted cod?

    If you don’t have salted cod, fresh cod can be used. Just remember to season it properly.

  • Can I make Gallego Codfish a day ahead?

    Yes, you can prepare Gallego Codfish a day ahead. The flavors will deepen and meld together beautifully.

  • How can I prevent my cod from falling apart?

    Be gentle when stirring the dish to prevent the cod from breaking up. Also, ensure not to overcook the fish.

Gallego Codfish is a dish that encapsulates the essence of Galician cuisine – simplicity, freshness, and a harmony of flavors. With these tips and tricks, you’re well on your way to creating a plate of Gallego Codfish that not only satiates hunger but also delights the senses. Remember, cooking is an art, and every artist has their unique style. So, feel free to experiment and make this dish your own. Buen provecho!

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