Main Course · Dinner · Spanish ·

Traditional Basque Bacalao al Pil Pil

Name: Traditional Basque Bacalao al Pil Pil
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Salt cod fillets, 4 fillets, soaked for 48 hours, changing water every 8 hours; Extra virgin olive oil, 1 cup; Garlic cloves, 4 cloves, thinly sliced; Dried red chili, 1, crumbled; Fresh parsley, chopped; Lemon wedges

This exquisite Basque dish features tender cod in a luscious olive oil and garlic emulsion, traditionally known as "pil-pil."

4.2(277 reviews)

·By Ethan Brooks·July 22, 2025

Traditional Basque Bacalao al Pil Pil — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Salt Cod

For the Pil Pil Sauce

For Garnishing

Nutrition

Per serving

Calories: 590 kcal
Protein: 20.38 g
Carbs: 2 g
Fat: 55.03 g
Fiber: 0.38 g

Whole recipe

Total

Calories: 2361 kcal
Protein: 81.5 g
Carbs: 8 g
Fat: 220.1 g
Fiber: 1.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Salt cod fillets 4 fillets, soaked for 48 hours, changing water every 8 hours	400	80	0	2	0
Extra virgin olive oil 1 cup	1927	0	0	218	0
Garlic cloves 4 cloves, thinly sliced	18	0.8	4	0	0.3
Dried red chili 1, crumbled	6	0.3	1	0	0.6
Fresh parsley chopped	4	0.3	1	0.1	0.5
Lemon wedges	6	0.1	2	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Salt Cod

1
Rinse the cod
Rinse the salt cod under cold water.
2
Dry the cod
Pat dry with paper towels.
3
Cut portions
Cut into equal-sized pieces.

Preparing the Pil Pil Sauce

1
Heat the oil
In a large skillet, heat the olive oil over low heat.
2
Sauté garlic and chili
Add the sliced garlic and crumbled red chili; gently sauté until garlic is golden, then remove from heat.
Tip: Do not let the garlic burn as it will turn bitter. Pro Tip: Continuously stir the oil to help the emulsion develop evenly.
3
Transfer oil
Transfer the flavored oil to a different pan large enough for your cod fillets.

How to Make Traditional Basque Bacalao al Pil Pil

Total time: 2 h · Yields 4 servings

1
Cooking the Salt Cod
Gently place the cod fillets in the warm oil, skin-side down, ensuring they are covered.
2
Creating the Emulsion
Swirl the pan gently in a circular motion to emulsify the oil and cod juices.
3
Final Touch
Once thick and creamy, sprinkle chopped fresh parsley over the dish.