Rillette De Bacalao Recipe

Desalting (if starting with salted bacalao)

If using salted cod, rinse the fillets under cold running water to remove surface salt. Place the pieces in a large bowl and cover with cold water. Refrigerate and soak 24–36 hours, changing the water 2–3 times until the fish is tender and salt level is reduced. If using bought, already-desalted bacalao, skip to next step.

After desalting, drain the cod and pat dry with paper towels.

Poaching

Place the desalted cod in a saucepan and pour in the whole milk so the fish is just covered. Bring milk just to a gentle simmer over medium-low heat — do not boil. Poach until the fish is opaque and flakes easily, about 6–10 minutes depending on thickness.

Remove the cod from the milk with a slotted spoon and set aside to cool slightly. Reserve the poaching milk for another use (it will be flavorful) or discard.

Flake and mix

Using two forks or your fingers, gently flake the warm cod into bite-sized pieces, removing any skin and bones. Transfer the flakes to a mixing bowl.

Cook aromatics

In a small skillet over low heat, melt the unsalted butter with 1 tablespoon of the olive oil. Add the minced garlic and minced shallot and sweat gently until soft and fragrant but not browned, about 2–3 minutes. Remove from heat and let cool slightly.

Combine fats and cod

Pour the butter/garlic/shallot mixture and the remaining 1 tablespoon olive oil over the flaked cod. Add the lemon juice, lemon zest, freshly ground black pepper, chopped parsley, and chives. If using, sprinkle in the smoked paprika. Using a fork, gently mix and lightly mash some flakes to create a spreadable, slightly chunky texture. Taste and adjust seasoning — if the cod still tastes too salty or flat, a small splash more lemon can brighten it.

If the rillette seems dry, add up to 1 tablespoon additional olive oil or 1–2 teaspoons of the reserved warm poaching milk and mix until the desired spreadable consistency is reached.

Transfer the rillette to a small serving jar or bowl, smoothing the top. Optional: pour a thin film (about 1 teaspoon) of olive oil over the surface to seal and add gloss.

Serve the rillette at cool-room temperature with toasted bread slices, cornichons, and lemon wedges. Spread generously on toast and garnish with extra snipped chives or parsley if desired.

Refrigerate leftovers in an airtight container for up to 3 days. Bring to room temperature 15–20 minutes before serving for best texture and flavor.