By Melissa Pette

With Holy Week just around the corner, there's no better time to enjoy a cherished Costa Rican tradition: "bacalao" soup, made with salted codfish. This hearty dish is a long-time favorite among Ticos during the Easter season.

Last week, we featured the sweet and delicious “miel de chiverre” (squash jam), another beloved Costa Rican treat especially enjoyed during this time of year.

Now, we're excited to share one of the most popular ways to prepare codfish soup in Costa Rica, thanks to José Barquero, a local chef and owner of a small restaurant in the San José Central Market. He has kindly offered his recipe for AM Costa Rica readers.

According to José, many people hesitate to cook with codfish because they’re unsure how to properly remove the salt. But not to worry, he's shared an easy, step-by-step guide that will take the guesswork out of the process.

So, let’s get cooking!

Cooking with salt cod does require some advance preparation, as the fish must be desalted before using it in any recipe. Depending on the thickness of the fish, this can take between 24 to 72 hours.

First, rinse the codfish under cold running water to remove the thick layer of surface salt.

Place the rinsed cod, skin side up, in a large bowl filled with cold water.

Keep the bowl in the refrigerator, ideally between 37°F and 40°F (3°C to 5°C).

Important, do not leave the cod out at room temperature, as it may spoil.

If you’re using packaged salted cod pieces (usually 400–500g packs), soak them in the refrigerator for 6 to 8 hours, changing the water every hour.

If you have a whole salted codfish, cut it into smaller pieces, like tails, wings, or thin loins and soak for 12 to 24 hours, changing the water at least twice every 6 hours.

Once the fish is properly desalted, it’s ready to be used in your favorite recipes.

Ingredients (serves 4):

• 1 lb codfish fillet, skin removed.

• ½ cup chopped sweet red pepper.

• ¼ cup chopped onion.

• 1 tablespoon butter.

• 3½ cups vegetable or chicken broth.

• 1 can pea beans.

• 1 cup coarsely chopped cabbage.

• ½ cup sliced carrot.

• ¼ teaspoon dried basil (crushed).

• ¼ teaspoon dried thyme (crushed).

• ⅛ teaspoon dried rosemary (crushed).

• ¼ teaspoon black pepper (optional).

• 3 garlic cloves, chopped.

In a large saucepan, sauté the red pepper and onion in butter until tender.

Add the broth, pea beans, cabbage, carrot, herbs, garlic, and pepper. Bring to a boil.

Reduce heat and let it simmer, covered, for 5 to 8 minutes until the vegetables are nearly tender.

Add the codfish fillet. Bring back to a gentle boil, then reduce heat and simmer, covered, for about 5 more minutes, or until the fish flakes easily with a fork. Stir once while cooking.

This recipe is not only delicious but also easy to adapt. If you're missing a few ingredients, feel free to substitute potatoes or fresh tomatoes make excellent replacements for green beans or cabbage.

For the perfect finishing touch, serve your bacalao soup with fresh bread or white rice.

 

Have a pura vida Holy Week!

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