Bacalao a la Gallega Recipe: Easy Galician Cod and Potatoes 2026

Bacalao a la gallega is one of the most beloved dishes in traditional Galician cooking, and it comes together in just 20 minutes. Tender desalted cod and thick slices of potato are boiled together, then dressed with a warm ajada of olive oil, garlic, and sweet paprika.

The ajada is the heart of this dish: a classic Galician sauce of olive oil, garlic, and paprika that traditionally dresses boiled fish and vegetables alike. Here it soaks into the potatoes and coats the cod, giving every bite a smoky, savory depth.

This version uses cod that is already desalted and ready to cook, which keeps things quick and simple. If you desalt your own at home, just plan ahead for the soaking time, and remember that the thickness of your cod loins is what decides the cooking time.

Ingredients for Bacalao a la Gallega

For 2 servings

• 70 g olive oil
• 3 garlic cloves
• 5 g sweet paprika
• 1 teaspoon vinegar
• 400 g potatoes
• Salt
• 500 g desalted cod

How to Make Bacalao a la Gallega Step by Step

1. Brown the garlic for the ajada

The first thing to do is prepare the ajada. Put a small saucepan over medium heat with 70 g of olive oil and 3 garlic cloves cut into thin slices. Cook the garlic for about 2-3 minutes until golden, being careful not to let it burn.

2. Add the paprika off the heat

Next, take the saucepan off the heat and wait for the oil to cool slightly before adding 5 g of sweet paprika. Add the paprika and mix it well with a whisk.

3. Finish the ajada with vinegar

Then return the saucepan to the heat and, as soon as the oil is hot, add 1 teaspoon of vinegar and cook for 1 minute. At this point the ajada is ready, so set it aside.

4. Peel and slice the potatoes

Peel and cut 400 g of potatoes into slices about half a centimeter thick.

5. Boil the potatoes

Next, put a wide pot of water over high heat and, as soon as the water starts to boil, add a pinch of salt and drop in the potatoes. Boil the potatoes over medium heat for 5 minutes.

6. Add the cod and cook

Then add 500 g of desalted cod to the pot and cook everything for 7 minutes more. Keep in mind that the cod's cooking time can vary depending on the thickness of the loins. As soon as you see the flakes of the cod starting to separate, it is ready.

7. Serve with the ajada

To serve the bacalao a la gallega, place the boiled potatoes on the base of the plate, set the cod loin on top, and finish by spooning the ajada over everything.

Tips for the Best Bacalao a la Gallega

Desalt the cod properly

This dish is traditionally made with desalted cod, so if you are desalting it at home, keep in mind the time needed to get it properly desalted. Another option is to use cod that is already sold desalted and ready to cook. You can also use fresh cod, in which case you would add more salt to the pot when boiling the fish.

Match the cooking time to the thickness

You can use thinner or thicker loins, whichever you prefer. What you do need to keep in mind is that the thickness of the fish loin is important for calculating the cod's cooking time, since the thicker it is, the longer it needs. The loins used here were about 4 cm thick and needed 7 minutes of cooking.

Keep the ajada from burning

The ajada is a typical Galician sauce made from olive oil, garlic, and paprika, traditionally used to dress fish, mainly boiled, and vegetables too. Watch the garlic closely as it browns and add the paprika off the heat so it doesn't turn bitter and ruin the sauce.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the job.

Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

Come lunch or a slow dinner at home, I'm quick to suggest this warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deep-flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When hunger runs bigger, I'll bake this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this saucy Homemade Chicken Doner Kebab recipe, golden Salchipapas recipe, a punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also work nicely as a light starter or snack.

And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

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And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a baked pasta classic can still be creamy, cheesy, and completely satisfying without any gluten.

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