Bacalao A La Mexicana {Salt Cod with

Plan ahead: Salt cod needs to soak for 24 hours before beginning the recipe. This dish can also be served as a main course with rice.


  • 1 pound salt cod
  • 1 baguette
  • 2 tablespoons olive oil, plus more for brushinghj;h;h
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 tomatoes, chopped
  • 1 cup halved, large pimento-stuffed green olives
  • 1/4 cup capers, rinsed and chopped
  • 3 large pickled jalapeños, sliced
  • pinch ground cloves
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped Italian parsley


  1. Soak cod in a large bowl of cold water for 24 hours, changing water several times.
  2. Drain cod and slice into 1/4-inch thick slices, removing any skin or bone. Place in a medium saucepan, cover with cold water and boil over high heat until tender, about 5 minutes. Drain and set aside.
  3. Heat oven to 425°F. Slice baguette into 1/4-inch thick slices and lay them on a baking sheet. Brush both sides with olive oil and bake until golden and toasted, about 10 minutes. Remove and set aside.
  4. Heat the 2 tablespoons of oil in a large frying pan over medium heat. Add onions and cook until starting to become tender, about 5 minutes. Add garlic and cook another minute or two then add the cod and tomatoes and cover. Cook about 10 minutes at a gentle simmer, then add olives, capers, clove, black pepper, and jalapeños. Simmer another 5 minutes.
  5. Stir in parsley, taste for salt and pepper, and serve immediately with baguette slices.