navidadMediumFree

Mexican Christmas Salt Cod

Name: Mexican Christmas Salt Cod
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 500 g Salt cod; 4 tbsp Olive oil; 4 Tomatoes; 2 Potatoes; 50 g Almonds; 1 tsp Salt; 100 g Green olives; 3 tbsp Capers; 3 Pickled yellow chillies; 1 bunch Flat-leaf parsley; 1 White onion; 4 cloves Garlic

70 min (30 prep + 40 cook) Medium 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

The classic Mexican Christmas salt cod with tomatoes, olives, capers and yellow chillies. The star dish of Nochebuena.

About this recipe

Desalted salt cod slowly cooked with tomatoes, onion, garlic, green olives, capers, pickled yellow chillies and potatoes. The centrepiece of the Mexican Christmas Eve table, full of Mediterranean flavour and family tradition.

History & Origin

Salt cod — bacalao — is without doubt the most iconic dish on the Mexican Christmas Eve table. Its presence transcends regions, social classes and generations: from the kitchens of working-class neighbourhoods in Mexico City to the dining rooms of families in Guadalajara and Monterrey, bacalao a la mexicana appears on 24 December as a culinary rite of collective identity. The origins of this dish trace back to the colonial era, when Spanish conquistadors and missionaries brought salted cod — caught in the North Atlantic — as a Lenten and religious-feast food. In medieval and early modern Europe, salt cod was the fasting food, preservable for months without refrigeration. Franciscan and Dominican friars incorporated it into the liturgy of Holy Week and Christmas in New Spain, blending their culinary traditions with local ingredients. This is how two inseparable versions were born: bacalao a la vizcaína — made with roasted red peppers and tomato — and bacalao a la mexicana, which adds pickled yellow chillies, green olives, capers, potatoes and almonds, creating a deeply flavoursome and aromatic stew. The Mexican version is sweeter and more complex, with layers of flavour that develop during a long, slow cook. Preparation begins with the desalting, a process that requires soaking the cod for 24 to 48 hours, changing the water several times. This ritual of anticipation is part of the experience: Mexican grandmothers begin preparing the bacalao on the 22nd or 23rd of December, and the aroma that fills the kitchen that day is as much a part of Christmas as ponche or carols. Today, Christmas salt cod remains the heart of the Christmas Eve dinner, served alongside romeritos, Nochebuena salad and a good red wine or warm ponche.

Estimated cost

£16.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

28g

Protein

18g

Carbohydrates

14g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Desalt the cod: place it in a large container with cold water for 24 hours, changing the water every 8 hours (minimum 3 changes). The cod should be soft and lightly salty but not overpowering. Drain, pat dry with kitchen paper and break into medium-sized chunks, removing any bones and skin.
💡 The desalting is the most important step. Properly desalted cod makes all the difference to the final result.
2
Cook the potatoes in salted water until tender but still firm (about 12 minutes). Drain and set aside. In the same pot, blanch the shredded cod in hot water (not boiling) for 5 minutes. Drain and set aside.
💡 The potatoes should not be too soft, as they will continue cooking in the stew.
3
Heat the olive oil in a large saucepan or casserole dish over medium heat. Fry the onion until translucent (5 minutes). Add the garlic and cook for a further 2 minutes until fragrant.
💡 Use good-quality olive oil — it contributes a great deal of flavour to the stew.
4
Add the chopped tomatoes to the pan. Cook over medium-high heat for 10 minutes, crushing with a wooden spoon, until you have a thick sauce. Add the olives, capers and pickled yellow chillies. Stir well.
💡 If you prefer a smoother sauce, you can blend the tomatoes before adding them.
5
Add the shredded cod and cooked potatoes to the sauce. Stir gently to avoid breaking up the cod too much. Reduce the heat to low and cook covered for 15 minutes to allow the flavours to meld.
💡 Stir carefully so the cod retains its texture in visible chunks.
6
Add the almonds. Taste and adjust salt if needed (remembering that the cod already contributes saltiness). If the stew is too thick, add a splash of water or fish stock.
💡 The almonds are added at the end to preserve their crunchy texture.
7
Serve hot on a large platter, sprinkled with freshly chopped flat-leaf parsley. Accompany with crusty bread rolls or corn tortillas for mopping up the sauce.
💡 This salt cod stew tastes even better the next day, once all the flavours have settled.
8
To store: keep in the refrigerator for up to 3 days in an airtight container. It can be prepared in advance on 22 or 23 December to serve on Christmas Eve.
💡 Prepare it a day ahead so the flavours can deepen and intensify.