Traditional Basque Bacalao al Pil Pil

A classic Spanish salt cod dish with an olive oil emulsion

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

1 h 30 min
4
Intermediate

Ingredients

For the Salt Cod

Salt cod fillets

4 fillets, soaked for 48 hours, changing water every 8 hours

For the Pil Pil Sauce

Extra virgin olive oil

1 cup

Garlic cloves

4 cloves, thinly sliced

Dried red chili

1, crumbled

For Garnishing

Fresh parsley

chopped

Lemon wedges

Preparation

Preparing the Salt Cod

Rinse the cod

Rinse the salt cod under cold water.

Dry the cod

Pat dry with paper towels.

Cut portions

Cut into equal-sized pieces.

Preparing the Pil Pil Sauce

Heat the oil

In a large skillet, heat the olive oil over low heat.

Sauté garlic and chili

Add the sliced garlic and crumbled red chili; gently sauté until garlic is golden, then remove from heat.

Do not let the garlic burn as it will turn bitter. Pro Tip: Continuously stir the oil to help the emulsion develop evenly.

Transfer oil

Transfer the flavored oil to a different pan large enough for your cod fillets.

Cooking Process

Cooking the Salt Cod

Gently place the cod fillets in the warm oil, skin-side down, ensuring they are covered.

Cooking time: 10–15 minutes (until opaque and flaking).

Creating the Emulsion

Swirl the pan gently in a circular motion to emulsify the oil and cod juices.

Keep heat low to medium during emulsifying to prevent overheating.

Final Touch

Once thick and creamy, sprinkle chopped fresh parsley over the dish.

Plating & Serving