Bacalao: The Journey of Salted Cod from Spanish Shores to Caribbean Kitchens

Bacalao, the prized salted cod, is one of Spain's most enduring culinary gifts. Rooted in centuries of cultural exchange and culinary resilience, this dish has become a beloved staple across continents, carrying its unmistakable essence from the Iberian Peninsula to the far reaches of the Caribbean. In countries like the Dominican Republic, it has been reinterpreted, enriched with local flavors, and woven into the fabric of everyday cuisine, a testament to the powerful journey of food across cultures.

The Origins of Bacalao: A Spanish Tradition Born of Necessity

Bacalao has a history as ancient as the Spanish seafarers who relied upon its salted preservation to sustain long voyages. The Basque fishermen first ventured into the frigid waters of the North Atlantic, discovering the abundance of cod, a fish that could be salted and stored without refrigeration. This revolutionary method ensured its place as a staple in Spanish pantries, elevating it beyond mere sustenance to an iconic dish. By the 16th century, bacalao’s popularity had grown immensely, becoming a symbol of Catholic Lent. Its widespread consumption during religious fasting periods remains prevalent in Spain today, served with an array of ingredients such as tomatoes, peppers, and olives that add regional vibrancy to each bite.

The Journey Across the Atlantic: Bacalao in the Dominican Republic

With colonization, the Spanish brought bacalao to the Caribbean, where it was embraced by Dominican culture. Over time, Dominican cooks reimagined this European delicacy to suit the island’s tropical flavors and culinary sensibilities. The brininess of the cod pairs harmoniously with vibrant ingredients such as bell peppers, tomatoes, onions, and, frequently, a hint of acidity from lime or vinegar. The result is an adaptation that honors bacalao's origins while showcasing the creativity and ingenuity of the Dominican kitchen.

Dominican bacalao is more than a meal; it is a shared experience. Often served during Holy Week, the dish represents a meaningful blend of cultural and religious heritage, offering Dominican families a chance to come together and celebrate a flavorful connection to their past.

Modern Adaptations: From Tradition to Innovation

Today, bacalao has inspired numerous reinterpretations, bridging tradition and innovation. In Spain, contemporary chefs have introduced unexpected pairings, such as bacalao with saffron-infused aioli or cod served alongside truffle purée. The Dominican Republic has also witnessed a culinary revival of bacalao. Chefs are revisiting the traditional dish, adding a playful twist by incorporating fresh herbs, swapping bell peppers for tropical fruits, or presenting it as a refined tapa.

This recipe showcases the classic Dominican adaptation of bacalao, a dish filled with bold, familiar flavors that capture the spirit of both its Spanish heritage and Dominican reinvention.

Bacalao a la Vizcaína: A Rich and Smoky Basque Classic

Another celebrated Spanish variation is Bacalao a la Vizcaína, a Basque specialty that showcases the region’s deep culinary heritage. Originating in the Basque Country, a northern area renowned for its robust flavors and seafood, Bacalao a la Vizcaína blends salted cod with potatoes, tomatoes, and bell peppers, simmered to perfection in a smoky, paprika-spiced sauce. Traditionally served during Lent or special gatherings, this dish embodies Spain’s knack for transforming simple ingredients into a rich, layered experience. Each spoonful reveals the interplay between the tender cod, creamy potatoes, and vibrant tomato-pepper sauce, resulting in a stew that’s both warming and complex. Bacalao a la Vizcaína captures the essence of Spain’s culinary philosophy—food that speaks to the soul, embracing the richness of local ingredients and centuries of tradition.

Recipe: Bacalao a la Vizcaína (Vizcaína-Style Cod with Potatoes)

Ingredients

  • 1 lb (450g) salted codfish, soaked overnight to remove excess salt

  • 1/4 cup olive oil

  • 1 large yellow onion, finely chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 3 cloves garlic, minced

  • 4 large tomatoes, peeled and chopped (or 1 ½ cups canned crushed tomatoes)

  • 1 tablespoon tomato paste

  • 1 ½ teaspoons smoked paprika

  • 2 bay leaves

  • 1/2 teaspoon dried thyme

  • 1/2 cup dry white wine (optional)

  • 2 large potatoes, peeled and sliced into rounds

  • Salt and pepper to taste

  • Fresh parsley, chopped, for garnish

Directions

  1. Prepare the Cod: After soaking the codfish overnight, drain and rinse it under cold water. Place the codfish in a pot, cover with fresh water, and bring to a gentle boil. Let it simmer for about 10 minutes, then drain and set aside. Flake the fish into large chunks, removing any bones.

  2. Cook the Vegetables: In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the red and green bell peppers and cook until they begin to soften, about 5 minutes more. Add the minced garlic, cooking until fragrant, about 1 minute.

  3. Build the Sauce: Stir in the chopped tomatoes and tomato paste, allowing the mixture to simmer for a few minutes. Add the smoked paprika, bay leaves, thyme, and white wine if using. Bring the mixture to a gentle simmer, cooking until it thickens, about 15 minutes.

  4. Add Potatoes and Cod: Place the potato rounds in the pan, submerging them in the sauce as much as possible. Cover and cook over low heat until the potatoes are nearly tender, about 15-20 minutes. Add the flaked codfish, tucking it gently among the potatoes and sauce.

  5. Simmer and Serve: Let the mixture simmer for another 10 minutes, allowing the flavors to meld together and ensuring the potatoes are fully tender. Season with salt and pepper to taste (remembering the cod will add some saltiness). Remove the bay leaves.

  6. Garnish and Enjoy: Sprinkle with fresh parsley and serve hot with crusty bread to soak up the sauce.

This Bacalao a la Vizcaína is a celebration of Basque culinary tradition, where humble ingredients come together to create a dish with rich, complex flavors. It’s a perfect example of Spanish cuisine’s ability to transform simple components into something extraordinary.