Spanish
Bacalao al pil pil
A classic Basque dish of desalted salt cod gently cooked in olive oil with garlic and guindilla, then bound into a glossy sauce with the cod’s own gelatin. It is simple in ingredients but asks for patience and a steady hand.
Ingredients
- Thick pieces of salt cod, skin on, desalted2 pieces, about 180g each
- Extra virgin olive oil200ml
- Garlic cloves, thinly sliced4
- Dried guindilla or small dried red chilli1
- Fresh parsley, finely chopped1 tbsp
Method
- If starting with salted cod, soak it in cold water in the refrigerator for 36 hours, changing the water every 8 to 12 hours, then drain and pat very dry.
- Place the olive oil in a wide earthenware cazuela or heavy shallow pan and warm it gently over low heat.
- Add the sliced garlic and guindilla and cook slowly until the garlic is pale golden, then lift both out and reserve them for garnish.
- Let the oil cool slightly so it is warm but not frying hot, then add the cod pieces skin side up and cook very gently for 4 to 5 minutes.
- Turn the cod skin side down and continue cooking gently for another 4 to 5 minutes, shaking the pan lightly so the cod releases its gelatin into the oil.
- Remove the cod to a warm plate and take the pan off the heat for 2 minutes so the oil cools to a warm temperature.
- Using small circular movements, swirl the cazuela continuously to emulsify the oil and cod gelatin into a pale, thick sauce; if needed, use a small fine-mesh strainer moved in circles through the oil to help the emulsion form.
- Return the cod to the pan skin side down and warm it gently in the pil pil sauce without boiling, spooning the sauce over the fish.
- Serve the cod coated with the glossy sauce and garnish with the reserved garlic, guindilla, and a little chopped parsley.
Common questions
Can I use a different fish instead of salt cod for bacalao al pil pil?
Salt cod is essential for the classic gelatin-based sauce, so substitutions won’t emulsify the same way. If needed, use another firm white fish, but expect a looser sauce and a less traditional result.
How long does bacalao al pil pil take once the cod is desalted?
After the 36-hour desalting, the dish itself takes about 20 minutes. The key is gentle cooking: 4 to 5 minutes skin side up, then 4 to 5 minutes skin side down, plus a short cooling step for the emulsion.
What are the most common mistakes when making pil pil sauce?
The biggest mistakes are cooking the oil too hot, which can fry the cod and separate the sauce, and not swirling long enough. Also, if the cod isn’t very dry, excess water can prevent a stable emulsion.
Can I store leftovers, and how should I reheat them?
Store leftovers covered in the refrigerator for up to 2 days. Reheat very gently over low heat, ideally in a pan with a spoonful of oil, and avoid boiling or microwaving aggressively or the sauce may break.
What should I serve with bacalao al pil pil?
Serve it hot with crusty bread to scoop up the sauce, plus simple sides like boiled potatoes, roasted peppers, or a green salad. Keep accompaniments mild so the garlic, cod, and chilli remain the focus.