The Hidden Table · 2026-09-09
Salt cod
Salt cod is cod preserved with salt, often also dried. It must be desalted before most recipes; it is not interchangeable with fresh cod without adjustment.
Caribbean uses
Bacalao guisado with tomato and onion is a familiar Dominican dish. It can accompany rice or boiled roots; season only after tasting the desalted fish.
Preparation and storage
Soak in cold water in the refrigerator, changing the water several times according to thickness and package directions. Remove bones carefully and cook before eating.
Recipe
Salt cod: tomato and onion stew
4 small portions
Ingredients
- 400 g Salt cod — desalted, deboned, cut into pieces
- 300 g chopped tomatoes
- 150 g sliced onion
- 100 ml water
- 15 ml olive oil
Method
- Cook onion in oil over medium-low heat for 5 minutes. Add tomatoes and water and simmer 10 minutes.
- Add the prepared desalted fish. Cover and simmer gently about 8–12 minutes, until it reaches 63°C / 145°F and separates into flakes.
- Check again for bones. Taste before adding any salt and serve hot with rice or boiled roots.
At the table
Its savory flakes give a simple tomato sauce unusual depth.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.