Bacalao (salted cod fish) with Malunggay Pandesal Recipe


  • 800 g dried and salted cod
  • 75 ml vegetable oil (or cooking oil of choice)
  • 13 medium garlic cloves, peeled
  • 1 large onion (380 g), finely chopped
  • 400 g potatoes, boiled
  • 100 g manzanilla green olives, pitted
  • 120 g red bell pepper parsley for garnish

Cooking Instructions:

  1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
  2. Shred the fish as finely as possible (discarding the skin and bones).
  3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve.  Add the parsley to the garlic and onion and simmer for a few minutes.
  4. Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
  5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.


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