CHICKENPIE.It's Holy Week in the Philippines, and that means one thing: meatless Fridays turn into a delicious excuse to cook Bacalao. This Spanish-influenced Filipino classic is salty, tangy, and so satisfying that you won't even miss the chicken (sorry, Chester).
Bacalao is salted cod cooked with tomatoes, bell peppers, olives, and raisins — a sweet-and-savory flavor bomb that's been gracing Filipino tables for generations. It's especially popular during Lent, when meat is off the menu but flavor absolutely isn't.
Step 1: Soak the Salted Cod
The night before, rinse the salted cod under cold water and place it in a large bowl. Cover with cold water and let it soak overnight in the fridge, changing the water 2-3 times. This removes excess salt.
Step 2: Prepare the Cod
Drain and flake the cod into bite-sized pieces, removing any bones.
Step 3: Sauté the Aromatics
Heat olive oil in a large pan over medium heat. Sauté onions until translucent, about 3 minutes. Add garlic and cook until fragrant.
Step 4: Build the Sauce
Add diced tomatoes and tomato paste. Cook until tomatoes break down, about 5 minutes. Stir in bell peppers, olives, and raisins.
Step 5: Simmer the Fish
Add the flaked cod, water or stock, and bay leaf. Bring to a gentle simmer. Cook for 15-20 minutes until the fish is tender and the sauce has thickened. Season with pepper (taste before adding salt — the cod is already salty).
Step 6: Serve
Garnish with fresh parsley. Serve hot with steamed white rice or crusty bread.
Tips & Variations
Too salty? If the cod is still too salty after soaking, blanch it in boiling water for 2 minutes before cooking. No salted cod? Fresh cod or tilapia works too — just add a pinch of salt. Make it richer: Add a splash of white wine when building the sauce. Spice it up: Throw in a few sliced chili peppers for heat.
Community CTA
Submit your version! How does your lola make bacalao? Drop a comment with your family's secret ingredient — we're collecting Holy Week recipes all week!
Bacalao: The Filipino Good Friday Tradition That Never Gets Old
- Prep
- 20 minutes (plus overnight soaking)
- Cook
- 30 minutes
- Serves
- 4 people
- Difficulty
- medium
Ingredients
- 500g salted cod (bacalao), soaked overnight
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 3 medium tomatoes, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup green olives, pitted
- 1/4 cup raisins
- 1 cup water or fish stock
- 2 tablespoons tomato paste
- 1 bay leaf
- to taste salt and pepper
- for garnish fresh parsley
