Bacalao al Pil-Pil (Classic Basque-Style Cod)

Salt cod cooked in a silky garlic and olive oil emulsion, traditional from the Basque Country.

Ingredients (Serves 4)

• 600 g salted cod (bacalao), desalted

• 200 ml extra virgin olive oil

• 4 garlic cloves, thinly sliced

• 1 small dried chili or ½ tsp chili flakes

• Salt, to taste

• Fresh parsley, for garnish (optional)

Preparation

1. Desalt the cod:

   • Soak salted cod in water for 24–48 hours, changing the water several times.

   • Drain and pat dry.

2. Prepare the pil-pil sauce:

   • Heat olive oil in a wide skillet over low heat.

   • Add sliced garlic and chili, gently sautéing until aromatic and golden.

3. Cook the cod:

   • Place cod fillets skin-side down in the skillet.

   • Cook over low heat, gently shaking the pan to help release gelatin from the fish, forming a thick, emulsified sauce (pil-pil).

   • Turn fillets halfway through cooking, about 8–10 minutes per side depending on thickness.

4. Serve:

   • Plate cod fillets and spoon the pil-pil sauce over them.

   • Garnish with chopped parsley if desired.

Serving Suggestions

• Serve with boiled potatoes or sautéed vegetables.

• Pair with crisp white wine such as Albariño or Txakoli.

• Ideal as a main course for special dinners or Basque-themed meals.

Cooking Tips

• Low, gentle heat is essential to emulsify the oil and gelatin into a smooth pil-pil sauce.

• Shake the pan instead of stirring to preserve the sauce’s consistency.

• Use high-quality olive oil for best flavor.