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Chili Garlic Bacalao

This recipe for Chili Garlic Bacalao has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This recipe for Spanish salt cod is very similar to "bacalao al pil pil", a quicker version using simple ingredients such as olive oil, plenty or garlic and diced chilli pepper. Bacalao needs to be soaked for 24 hours before cooking so this recipe is ideal for a starter if you have leftover salt cod. Easy to make enjoyable tapas, make sure there is plenty of fresh crusty bread handy for mopping up all that delicious infused olive oil.

Ingredients for Chili Garlic Bacalao

200g Bacalao salt cod
6 Cloves of garlic
1 Red chili pepper
Olive oil
Fresh bread

1 large or 4 14cm terracotta cazuelas

How to make Chili Garlic Bacalao

  • Pour half an inch of olive oil into each cazuela.
  • Break up the salt cod and drop into the olive oil.
  • Finely chop the garlic cloves and chili pepper.
  • Sprinkle the garlic and pepper over the fish and stir so all the ingredients are covered in olive oil.
  • Cazuelas can be placed on the hob or bbq, cook for 3 - 4 minutes until the oil begins to bubble.
  • Remove from the heat, garnish with plenty of parsley and serve.
  • Tear up the bread and use to mop up the garlic and chili infused olive oil.


This simple recipe can also be used to make a wilted spinach and bacalao salad (pour the hot oil over baby spinach leaves and serve with vine tomatoes)

Serves 4

Chili Garlic Bacalao

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Orce Serrano Hams

Published with permission of Orce Serrano Hams