Bacalao has anchored Dominican Lenten tables since the Spanish conquest — and today, it appears year-round on family tables, in colmados, and at festive gatherings across the country.
No two Dominican households prepare ensalada de bacalao the same way. The only ingredient everyone agrees on is the codfish itself — salted, dried bacalao, the same preserving method that made it possible for Spanish ships to carry protein across the Atlantic centuries ago. That flexibility, combined with deep Catholic Lenten roots, helps explain why this chilled codfish salad remains a favorite from Cuaresma through December.
This article walks you through what makes ensalada de bacalao a staple of Dominican home cooking: its colonial history, the range of variations you’ll encounter, the essential prep work that turns rock-hard salt cod into flaky salad, and how Dominicans serve it. Whether you’re planning to make it yourself or order it on the island, you’ll know what to expect.
Ensalada de bacalao earns its popularity through three things: a history that ties it to Catholic Lent and colonial trade routes, a flexibility that lets every cook adapt it, and a protein that keeps without refrigeration. The catch is the desalting — plan for overnight soaking, not a last-minute meal.
A Dish Carried by Conquistadors
Basque fishermen had already established cod-fishing fleets off the coast of Canada before Columbus reached the Americas, according to Dominican Cooking. Salted cod’s long shelf life and light weight made it ideal for sea voyages — it traveled from America to Spain and back, eventually becoming a pillar of the triangular trade. By the time Catholic Spain’s Lenten meat prohibitions made fish obligatory, salted cod was already entrenched as the protein of choice for the empire and its colonies.
In the Dominican Republic, “bacalao” always means salted, dried codfish — if you want fresh, you have to specify “bacalao fresco.” It’s sold year-round in colmados and supermarkets, though demand spikes during Lent and Easter (Cuaresma). The dish also appears at family gatherings and festive occasions outside the religious calendar, where it acts as what Latin American Dining calls a conversation starter, evoking flavors that Dominican patrons grew up with.
Saltfish plays a similar role across the former Spanish and Portuguese colonies — it’s a staple in Jamaican cuisine as well, and bacalhau is practically the national dish of Portugal. In the Dominican context, the dish bridges the colonial past with modern home cooking, and that continuity is part of its appeal.
No Two Tables Serve It the Same
The only constant across every version of ensalada de bacalao is the codfish itself. The most common Dominican variation combines shredded bacalao with chickpeas, red bell peppers, red onion, parsley, olive oil, and vinegar. Chickpeas are an interesting addition — they weren’t historically common in Dominican homes, possibly because the local climate and soil made them difficult to grow, requiring importation. Despite that, the chickpea version has found a natural place on the Dominican table, using ingredients that are now widely available.
Other versions diverge more. Some recipes add hard-boiled eggs, sliced avocado, and green bananas, arranging everything on a platter with the bacalao mixture in the center. Others include potatoes, tomatoes, Spanish olives, capers, and lettuce. The dish is adaptable by nature: you’ll find versions with diced avocado, chopped black olives, diced tomatoes, or chopped iceberg lettuce for a lighter salad. Drained tuna or canned salmon can stand in for salted cod if needed.
The chickpea-and-cod variation is the one most commonly shared online, but it’s not the only traditional version. In many Dominican homes, the salad includes potatoes and hard-boiled eggs alongside the fish — a heartier take that stretches the protein further for larger gatherings.
Getting the Bacalao Table-Ready
Before bacalao becomes a salad, it needs to be rehydrated and desalted — a step that’s non-negotiable given how salty and dry the cured fish arrives. The process is straightforward but requires planning. Here’s the standard method Dominicans use at home.
Rinse the bacalao under running water, scrubbing the surface salt. Soak in plenty of fresh water — overnight is ideal, but a minimum of 2 hours works if you change the water at least once. This rehydrates the fish and draws out excess salt.
Rinse again, then place the bacalao in a pot with about a gallon (2.5 liters) of fresh water. Simmer over medium heat for 30–60 minutes, until the fish flakes easily with a fork. Add water occasionally to maintain the level. A pressure cooker or Instant Pot can cut this time significantly.
Drain the cod and let it cool to room temperature. Taste a piece — if it’s still too salty, soak it in fresh water for another hour. Then flake the fish into spoon-size pieces, discarding any bones, cartilage, fins, and skin.
Combine the shredded bacalao with your chosen ingredients — chickpeas, onion, bell peppers, parsley, olive oil, and vinegar are the classic base. Season with salt and pepper to taste, then refrigerate until chilled. The salad tastes even better after resting overnight.
For the chickpea version, boil your chickpeas separately until soft before mixing — canned chickpeas work fine and cut the cook time. The salad serves 4–6 as a main dish; halve the ingredients if you’re making it as a side.
Around the Table
Ensalada de bacalao is hearty enough to stand alone as a main dish — the cod provides protein, and the chickpeas add fiber and body. When served as a salad, no additional meat or fish is needed. Avocado slices are a common accompaniment, adding creaminess that balances the vinegar and olive oil. For a Lent-friendly meal, fried or roasted eggplant (berenjenas fritas or asadas) pairs naturally with the salad.
White rice (arroz blanco) and stewed beans (habichuelas guisadas) are the most traditional sides, rounding out the meal Dominican-style. Guineítos en escabeche — pickled green bananas — also turn up alongside the salad in many homes. The dish works across seasons: substantial enough for a cool evening, light enough for a hot beach day. On the island, you’ll find it at family Sunday lunches, Easter gatherings, and even Christmas Eve tables, depending on the household.
Under-desalted bacalao can ruin the salad — one overly salty bite is all it takes. Always taste the boiled fish before mixing, and soak again if needed. The goal is a pleasant saltiness that complements the olive oil and vinegar, not a brine-forward punch.
Sourcing Bacalao and Making Substitutions
In the Dominican Republic, bacalao is easy to find — any colmado or supermarket carries it year-round, with shelves especially well-stocked before Lent. Outside the country, look for salted cod in shops that cater to West Indian, Spanish Caribbean, and Portuguese communities. Online options exist too, including Amazon. Search for “salted codfish,” “salt cod,” or “saltfish” — the English Caribbean term.
If you can’t find salted bacalao, the research suggests two reliable substitutes: drained canned tuna or canned salmon. Neither replicates the distinctive texture of salt cod, but both carry enough savory depth to work in the salad. For the traditional preparation, expect the desalting process to take 3–12 hours total depending on your soak time, plus 30–60 minutes of boiling.
Note: Sodium content varies significantly depending on how thoroughly you desalt the fish. The nutrition figures from Dominican Cooking (467 calories, 49g carbs, 28g protein per serving of the chickpea version) are based on desalted cod and should be treated as estimates — your results will differ based on soak time and ingredient proportions.
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If you’d rather learn the process from a local cook, consider booking a cooking class in the Dominican Republic on Viator, where you can prepare ensalada de bacalao alongside other traditional dishes.
Before You Try Ensalada de Bacalao
Is ensalada de bacalao only eaten during Lent?
No. While it’s especially popular during Cuaresma and Easter, Dominican households serve it year-round. You’ll find it at family gatherings, Sunday lunches, and festive occasions beyond the religious calendar.
Can I use fresh cod instead of salted bacalao?
Not if you want the traditional dish. Salted bacalao has a distinct taste and texture that fresh cod can’t replicate. If you can’t find salted cod, drained canned tuna or canned salmon are practical substitutes that still produce a good salad.
How long does the desalting process take?
Overnight soaking is ideal (8–12 hours), but a minimum of 2 hours with at least one water change works. After soaking, budget 30–60 minutes for boiling until the fish flakes. A pressure cooker reduces the boiling time considerably.
Where can I buy bacalao outside the Dominican Republic?
Check shops that serve West Indian, Spanish Caribbean, or Portuguese communities. Salted cod is also available online through retailers like Amazon — search for “salted codfish” or “salt cod.”
From Colonial Ships to Sunday Lunch
From the Basque fishing fleets of the pre-Columbian North Atlantic to Dominican family tables on a Sunday afternoon, ensalada de bacalao has traveled an unlikely distance. Its staying power comes down to something simple: a protein that keeps without refrigeration, a technique that turns it into something tender, and a flexibility that lets every cook make it their own. That’s why, centuries after the conquistadors brought salted cod to the island, it’s still a favorite. For more Dominican dishes worth knowing, see our guide to Dominican food staples from La Bandera to Mangú.
References
Dominican Cooking. “Ensalada de Bacalao (Codfish Salad).” dominicancooking.com. ↗
Dominican Cooking. “Bacalao Recipes: Complete Guide.” dominicancooking.com. ↗
Latin American Dining. “Why Ensalada de Bacalao Is Essential for Dominican Restaurant Menus.” latinamericandining.com. ↗
If you’re exploring Dominican cuisine further, you might also enjoy our piece on Dominican street food from quipes to chimichurri, or the guide to pastel de hoja and where to find it. For a deeper dive into what locals eat beyond resort walls, this taste-of-paradise article covers the full range of authentic flavors.
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