Bacalao con Repollo [Video+Recipe] Codfish with Cabbage

Ingredients

• 700 gsalted cod
• 3eggs
• 60 mlolive oil
• 1 smallred onion, cut into strips
• 3 clovesgarlic, crushed
• 1bell pepper, cut into strips
• 2 largetomatoes, chopped
• 240 mltomato sauce
• 60 mlpitted green olives, quartered (optional)
• ¼ headcabbage, shredded
• 10 ml (2 teaspoons)salt, or more to taste
• 5 ml (1 teaspoon)pepper, or more to taste
• 1 handfulparsley, minced, or coriander

Instructions

1. 1

   Desalt the cod

   Rinse the salted cod under running water, rubbing off as much surface salt as possible. Submerge it in plenty of water and soak overnight, or for at least 2 hours. If soaking overnight, change the water at least once.

2. 2

   Boil the cod

   Rinse the cod again and discard the soaking water. Put it in a large pot or Dutch oven with about 2 litres of fresh water, then add the eggs. Simmer over medium heat; after 12 minutes, take out the eggs and set them aside. Keep boiling the cod until it starts to flake, adding about 240 ml of water from time to time to maintain roughly the starting water level and stirring so it cooks evenly. This can take 30–40 minutes, depending on the fish.

3. 3

   Prepare the cod

   When the cod flakes, remove it from the heat and lift it out of the water. Drain it and discard the cooking water, then put the fish in a bowl, cover it with fresh water and leave it until it cools to room temperature. Break it into small, spoon-sized pieces, removing any bones, fins and skin. Taste a piece: it should be pleasantly salty, not excessively so. If it is still too salty, soak it again in clean water until the saltiness is acceptable, then set the flaked cod aside.

4. 4

   Sauté the vegetables

   Heat the olive oil in a large frying pan over medium heat. Add the onion, garlic and bell pepper and cook, stirring, until the onion is translucent.

5. 5

   Simmer the cabbage

   Stir in the cod, tomatoes and olives and cook until hot. Add the tomato sauce, salt, pepper and parsley, then stir in the cabbage. Cover and simmer over very low heat for about 5 minutes, until the cabbage has wilted. Taste and add more salt and pepper if needed.

6. 6

   Prepare the eggs

   Once the boiled eggs have cooled, peel them and cut each into 4 wedges.

7. 7

   Serve the dish

   Arrange the egg wedges over the bacalao and serve straight away so the cabbage does not become mushy.

What is bacalao con repollo?

Bacalao con repollo is a Dominican-style dish of salted cod cooked with cabbage and vegetables. The recipe is presented as a recreation inspired by a traditional Lenten dish that is no longer available in its original form.

Here, tomato sauce gives the fish a savoury base, while cabbage softens briefly at the end and boiled eggs finish the platter. The result brings together the briny cod, tender vegetables and mild egg in one pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 4g protein, 8g carbs, 12g fat.

The cod and eggs provide most of the protein, while the tomato sauce and vegetables contribute carbohydrates. Olive oil carries most of the fat; pair a serving with rice or another starchy side and extra vegetables if you want a more balanced plate.

Desalting the cod

Rinsing and soaking draw excess surface salt from the fish before it is cooked. An overnight soak is convenient, but changing the water at least once helps keep the cod from sitting in increasingly salty water.

Salted cod varies, so taste a small flake after cooking. If it is still too salty, give it another soak in fresh water before combining it with the vegetables.

Cook the fish gently

The cod simmers until it separates into flakes, which can take 30–40 minutes. Keep the water level close to where it began by adding water as needed, and stir occasionally for even cooking.

Remove the skin, fins and bones as you flake the fish. The pieces should be small enough to sit comfortably with the cabbage and sauce on a spoon.

Build the vegetable base

A translucent onion is the cue that the onion, garlic and pepper have softened in the oil. Stir them as they cook so the garlic does not catch on the bottom of the pan.

Tomatoes, tomato sauce and optional olives follow the cod into the pan. Adding the cabbage last helps it retain some shape rather than cooking down for the entire simmer.

Keep the cabbage tender

Once the cabbage is stirred in, cover the pan and simmer it over very low heat for about 5 minutes. It is ready when wilted but still distinct, rather than collapsed into the sauce.

Serve promptly after the cabbage reaches that point. Leaving it covered over heat will continue softening it.

Finish with egg and serve

Boiling the eggs in the cod pot for 12 minutes gives them time to cook while the fish starts simmering. Set them aside to cool before peeling and cutting each into 4 wedges.

Lay the wedges over the finished cod and cabbage just before serving. Rice or another simple side can make this savoury dish part of a fuller meal.

Recipe notes & tips

• Use a roomy pot so the cod can simmer in plenty of water.
• Change the soaking water at least once if you leave the cod overnight.
• Taste the cod after flaking and soak it again if it is still too salty.
• Keep the pan at a very low simmer once the cabbage goes in.
• Add the egg wedges at the end so they stay intact for serving.

Variations

• Skip the olives: leave them out for a simpler, less briny finish.
• Use coriander: swap it for the parsley as suggested in the ingredient list.
• Adjust the cabbage: add a little more or less to suit the texture you prefer.
• Serve with rice: spoon the bacalao and sauce alongside cooked rice.
• Make it less salty: soak the cod for longer, changing the water before cooking.

Common mistakes to avoid

• Skipping the soak: the finished dish may be too salty; rinse and soak the cod before boiling.
• Not checking the salt: cod can vary; taste it after flaking and soak again if needed.
• Overcooking the cabbage: it can turn mushy; simmer covered for about 5 minutes and serve promptly.
• Letting the pot run low: the cod may cook unevenly; add water from time to time to maintain the level.
• Leaving bones in: check the fish as you flake it and remove bones, fins and skin.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a covered pan until hot, taking care not to cook the cabbage for too long; the texture will be softer after storage.

Frequently asked questions