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    Bacalao en Aceite, salt cod recipe Basque Recipes, Tapas Recipes 5 1 5 0

    Bacalao en Aceite

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    30 mins
    Total time
    35 mins
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    • 200g salt cod loin
    • 1 large garlic clove, finely chopped
    • ¼ dried guindilla chilli, finely sliced
    • 150ml extra virgin olive oil


    This is a classic pintxo recipe using Bacalao (salt cod) marinated in a garlic and chilli oil. The punchy flavour of this pintxo is 10 out 10. Pair it with a good glass of Rioja and some crusty bread!


    1.  To desalt the cod, place in a container and cover with cold water. Keep in the fridge for 48 hours, changing the water three times during this time.
    2.  In a small saucepan heat the oil and garlic until the garlic begins to fry and becomes light brown, add the guindilla chilli slices and set aside.
    3.  Pat dry the salt cod and cut into rectangles that are ½ cm thick. Pierce each piece of salt cod with a toothpick. Pour the garlic and chilli oil and marinade the Bacalao for 30 minutes before serving.

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      Salt Cod Loin 500g

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