Revuelto de Bacalao: Spanish Salt Cod Scramble Classic Dish — 63 2026

Revuelto de bacalao is one of those dishes that proves great Spanish cooking does not need to be complicated. Flaky desalted cod, sweet shallot and softly scrambled eggs come together in a single skillet, and the whole thing is on the table in about fifteen minutes.

It is a wonderfully savory scramble, perfect for a quick dinner or a relaxed lunch, and it works just as well with a few toasted slices of bread on the side. The cod brings a gentle salinity while the butter and shallot keep everything mellow and rich.

Because the cod is already desalted, there is no soaking or long prep involved. A nonstick pan is your friend here, since it keeps the eggs from sticking as you stir them to that just-set, creamy finish.

Ingredients for Revuelto de Bacalao

This makes 2 generous servings as a main course.

• 1 shallot
• 20 g butter
• 60 g desalted cod
• 2 medium eggs
• Salt
• Ground black pepper
• 1 sprig of parsley

How to Make Revuelto de Bacalao Step by Step

1. Sauté the shallot

Finely chop 1 shallot and sauté it in a skillet over low heat with 20 g of butter for about 3 minutes, until it turns translucent. Butter is a lovely choice for greasing the pan, though oil works fine too, and a nonstick skillet will keep the eggs from sticking later.

2. Add the cod

Flake 60 g of desalted cod and mix it in with the shallot. Cook the mixture together for 4 more minutes so the flavors come together.

3. Beat the eggs

Beat 2 medium eggs with a pinch of salt, adding it only if your cod needs it depending on how salty it is.

4. Mix the eggs with the shallot and cod

Stir the beaten eggs into the cod and shallot, along with a little chopped parsley.

5. Cook the scramble

Add the mixture to the skillet and cook over medium-low heat, stirring constantly, until the eggs are just set. In about 2 to 3 minutes they will be ready, so be careful not to overcook them.

6. Serve with parsley and pepper

Serve with a little more chopped parsley and ground black pepper scattered over the top. It is delicious with a few small toasted bread slices alongside.

Tips for the Best Revuelto de Bacalao

Prep your cod ahead

The best approach is to desalt the cod in advance and freeze it, so you always have it ready without worrying about whether it has reached the right level of salt.

Flexible aromatics

You can use shallot, spring onion or regular onion, depending on what you have in the pantry, and a little finely chopped pepper is a nice addition. For aroma, fresh parsley or chives both give it a lovely touch.

Keep the heat gentle

Cook the eggs over medium-low heat and stir constantly, pulling the pan off the heat as soon as they are just set so the scramble stays soft and creamy.

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