Bacalao a la Catalana Recipe: Spanish Cod with Raisins 2026

Bacalao a la catalana is a classic Catalan dish where salt cod simmers in a simple, deeply savory sauce. Sweet raisins and toasted pine nuts are the real stars here, balancing the tomato and brandy with every bite.

It looks elegant enough for a holiday table, yet it comes together with everyday ingredients and just a few pans. Serve it with crusty bread or boiled potatoes to soak up every drop of that sauce.

Because the sauce is built in the same oil used to fry the cod, all of that flavor stays in the pot. If you keep good desalted cod and a jar of pine nuts on hand, this is a main course you can pull off any night of the week.

Ingredients for Bacalao a la Catalana

This makes 2 generous main-course servings.

• 1 handful of raisins
• 2 tablespoons pine nuts
• 2 tablespoons wheat flour
• 400 g desalted cod
• 1 garlic clove
• 1 onion
• 3 tablespoons olive oil
• Salt
• 150 g crushed tomato (fresh or canned)
• 50 ml brandy
• 250 ml fish stock

How to Make Bacalao a la Catalana Step by Step

1. Soak the raisins and toast the pine nuts

The first thing we are going to do is put 1 handful of raisins to hydrate in a bowl with hot water for about 15 minutes. We are also going to toast 2 tablespoons of pine nuts in a skillet over medium heat with no oil at all for a couple of minutes, being careful not to let them burn.

2. Flour the cod and cut the vegetables

We put 2 tablespoons of wheat flour on a deep plate to coat 400 g of desalted cod well. We cut 1 garlic clove into thin slices and 1 onion into julienne strips.

3. Fry the cod and set it aside

We put a cazuela over medium-high heat with 3 tablespoons of olive oil, and when the oil is hot, we fry the cod for a couple of minutes on each side. Then we take it out of the cazuela and set it aside.

4. Sauté the garlic and onion in the same oil

In the same cazuela, taking advantage of the oil and the juices from browning the cod, we add the garlic and the onion, a pinch of salt, and sauté for about 6-7 minutes over medium heat.

5. Add the crushed tomato to the sofrito

Next, we add 150 g of crushed tomato, another pinch of salt, mix well and cook for 5 minutes.

6. Add the brandy, raisins and pine nuts

We raise the heat a little and add 50 ml of brandy. We cook for 2 minutes so the alcohol evaporates, and then we add the previously drained raisins and the pine nuts. We mix and cook the whole thing for a couple of minutes.

7. Add the fish stock and cook the sauce

Next, we add 250 ml of fish stock and cook for 5 minutes over medium heat, counting from the moment the broth comes to a boil.

8. Add the cod and cook 5 more minutes

After that, we add the pieces of cod and let them cook for 5 more minutes.

9. Serve the bacalao a la catalana

Serve the cod hot with plenty of sauce, raisins and pine nuts spooned over the top, straight from the cazuela.

Tips for the Best Bacalao a la Catalana

Choose the right cod

For this recipe, the traditional choice is desalted cod, which you can desalt at home if you buy it salted, or use already desalted and ready to cook. You can even opt for this fish in its fresh version. The only thing to keep in mind in that last case is to salt the fish before flouring it to fry.

Build the sauce in the cod oil

To cook the sauce, we are going to prepare a sofrito using the oil we previously fried the cod in. We are also going to use fish stock, although the recipe could also be made by simply adding water.

Serve it for any occasion

This is an exquisite recipe to serve as a main course, whether for a weekday menu or a special occasion. Even though it is made with economical ingredients, its combination of flavors and presentation is very showy, making it ideal for any celebration.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

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Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.

And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

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