Salt Cod Sandwich (Broodje Bakkeljauw)
Salt Cod (bakkeljauw) Sandwich
Broodje Bakkeljauw is a salt cod sandwich rooted in the Surinamese diaspora, especially within Dutch food culture.
The name means “bun with bakkeljauw”, and bakkeljauw itself comes from the Portuguese bacalhau, meaning salt cod. This sandwich is fiery, salty, and fresh. Built with flaky salted fish, sautéed aromatics, and sharp pickled vegetables (zuur) all tucked into a soft or crusty roll.
It’s everyday food with a transatlantic backstory. Don’t forget the ‘pepersaus’!
Watch my video to follow along step-by-step.
Ingredients
Makes enough for 2
1. For the Bakkeljauw (Salt Cod Filling)
12 oz (350 g) salted cod, soaked and rinsed
2 tbsp oil (sunflower or neutral)
1–2 scallions (spring onions) chopped (include most of the green tops)
1–2 cloves garlic, minced (or grated into the pan)
1–2 fresh chilies (red or green), finely chopped
Black pepper (freshly cracked), to taste
2. For the Zuur (Quick Pickle)
½ medium red onion, thinly sliced
½ large cucumber, thinly sliced
¼ cup (60 ml) water
¼ cup (60 ml) white vinegar
½ tsp (2.5 ml) salt
1 Tbs (15 ml) sugar
4–5 black peppercorns
½ tsp (2.5 ml) mustard seeds
1–2 juniper berries (optional)
1 small star anise (optional)
3. For the Pepersaus
Commercial sambal or chili sauce of your choice (e.g. sambal oelek)
👉🏽 Used generously as a punchy, chili-forward condiment.
4. For the Sandwich Assembly
2 soft sandwich rolls or buns
Bakkeljauw filling
Zuur (drained)
Sambal (or chili sauce)
👨🏽🍳 Method
1. Prepare the Zuur (Quick Pickle)
In a small bowl or jar, combine the sliced red onion and cucumber.
In small saucepan, mix together the water, vinegar, salt, sugar, and pickling spices (peppercorns, mustard seeds, juniper berries, star anise). Simmer for 5 minutes – just below a boil.
Pour the warm liquid over the vegetables. Let sit at room temperature for at least 30 minutes, or refrigerate for up to several hours. Drain before serving.
2. Prepare the Salt Cod
Soak the salted cod in cold water for 1–2 hours (or up to 12–24 hours for a more traditional approach), changing the water several times to remove excess salt.
Once fully rehydrated, drain, place in a saucepan, and cover with clean water. Bring to a boil and continue to boil for 5 minutes. Drain and rinse with cold water. Drain and cool completely, flake the cod into small pieces, removing any bones or tough bits.
3. Cook the Bakkeljauw
Heat the oil in a skillet over medium heat.
Add the chopped scallions, garlic, and chilies. Sauté until fragrant, about 1–2 minutes.
Add the flaked salt cod and stir well. Cook for 4–5 minutes, stirring occasionally, until the mixture is heated through and lightly golden.
Season to taste with black pepper and, if needed, a little more salt. Remove from heat.
4. Assemble the Sandwiches
Pile the bakkeljauw filling generously onto the bun bases.
Add a couple of spoonfuls of drained zuur and a good swipe of sambal or pepersaus.
Top with the other half of the bun and serve immediately.
📌 Tips & Notes
Soak Time Flexibility: A short soak (1–2 hours) works when time is tight and the salt cod is moderately cured. A longer soak (12–24 hours) is better for heavily salted fillets or a milder flavor. Always taste a small piece before proceeding.
Don’t Skip the Boil: Boiling the cod briefly after soaking further softens the texture and helps tame any lingering salt.
Zuur Variations: Add thinly sliced carrot or cabbage to the pickle for crunch and color. Letting it sit longer deepens the flavor.
Heat Levels: The bakkeljauw filling can take some serious heat. Adjust the number of chilies and the amount of sambal to suit your palate.
Batch Tip: Make extra bakkeljauw — it keeps well in the fridge and reheats nicely. Try it with rice or plantains the next day.
A Touch of Citrus: A squeeze of lime just before serving lifts everything. Not traditional, but it works.
