Salt cod omelettes

Salt cod omelettes

40 minutos Fishtapas

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0.5 kg salt cod
0.5 kg flour
3 cloves of garlic
3 eggs
1 small bunch of parsley
0.5 l extra virgin olive oil
1 teaspoon baking soda
5 strands of saffron

This easy recipe which in the past was also a cheap one because of the low price of the salt cod has always been linked to the rather poor people of the sea although these days this fish has skipped, almost literally, from the fishermen’s tavern to the gourmet restaurants.

Traditionally this recipe is prepared during the Holy Week and although there are numerous variations, the base stays always the same: flour, eggs, cod water, parsley and garlic with a pinch of saffron.



  • Rinse the cod under running water thoroughly to get rid of the salt from the surface of the cod. Soak the cod for 2 days in 2 litres of water in the fridge. Change the water every 12 hours. Keep the last water in a separate container.



  • Beat the eggs with salt in a bowl. Add chopped parsley and garlic, flour and baking soda. Stir in slowly the kept water of the cod to get a smooth and not too dense paste. Add the crumbled boneless meat of the cod and the saffron strands.


  • Heat the olive oil over medium heat. When the oil is hot enough for frying create the separate omelettes with a tablespoon and place them in the skillet. Fry them from both sides and put them on a paper towel to lose the excessive oil.



In the mid-eighties and early nineties, there was a famous clubbing route called “Ruta del Bakalao” known for the allowance of consuming synthetic drugs, but the authentic traditional “Ruta del Bacalao” (the route of the salt cod) goes through all the Spanish territory from the north to the south.

Some gourmets consider the cheeks of the cod (cococha, in the Basque Country) the most exquisite.