Bacalao Recipe: Filipino Good Friday Tradition

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!