🐟 Fish & seafood · Salted fish

Salt cod

Desalted salt cod, firm flesh and concentrated umami, the base for brandade.

Salted and dried white fish, with firm flesh and pronounced flavor. Cod brings intense umami and a dense texture that holds up well to cooking. It is an emblematic ingredient of the Mediterranean, particularly prized in Portuguese, Spanish, and Provençal cuisine.

Best pairings

Classic · the proven matchAroma bridge · a shared aroma links themContrast · opposites balance out

Olive oil Classic
Extra virgin olive oil is the fundamental base for Mediterranean cod.
88%
Lemon Classic
Lemon cuts the salty intensity of cod and brightens its marine flavors.
88%
Bay leaf Classic
Bay leaf infuses cod with a woody subtlety characteristic of Provençal cuisine.
88%
Black olive Classic
Black olives share the salinity of cod and create umami depth.
88%
Garlic Classic
Cod and garlic, the brandade and bacalao al pil-pil.
86%
Extra virgin olive oil Classic
Cod emulsified with olive oil (brandade, pil-pil).
86%
White bean Classic
White beans form a classic duo with cod in a Mediterranean casserole.
86%
Onion Classic
Sweet caramelized onion balances the salty intensity of cod.
85%
Piquillo pepper Classic
Piquillos stuffed with cod brandade, a great Basque classic.
85%
Potato Classic
Cod and potatoes, the brandade and bacalhau.
84%

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In the kitchen

Rehydrated and cooked over embersAs a brandade (mashed with oil and cream)Pan-fried with tomatoes and herbsAs fritters or beignetsSimmered in a stew with vegetables

Signature dishes

Salt Cod BrandadeMain · Nîmes (France)

Provençal CodBacalao a la Vizcaína

Substitutes

Hake Sea bass White bean

FAQ

What goes with salt cod?

Salt cod pairs especially well with olive oil, lemon, bay leaf, black olive and garlic. Extra virgin olive oil is the fundamental base for Mediterranean cod.

What can I substitute for salt cod?

If you don't have it, try: hake, sea bass, white bean.