Bacalao al Pil Pil (Basque Salt Cod in Garlic Emulsion)
Local name: Bacalao al pil-pil
In short: Salt cod gently cooked in olive oil with garlic and chili, then swirled into a thick golden emulsion, the signature fish dish of the Basque Country. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 36 h
- Total
- 1 h
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 560 kcal
Bacalao al pil pil is a Basque classic made from three things: salt cod, olive oil and garlic. The sauce forms when gelatin from the fish is swirled into the warm oil, creating a creamy emulsion without any flour or cream. The name imitates the sound of the oil bubbling softly. It takes patience and a gentle hand, but the technique is easy to learn after one try.
Instructions
- Rinse the cod, then soak it skin-side up in cold water in the fridge for 36 to 48 hours, changing the water every 8 hours. Taste a flake: it should be lightly salty, not harsh. Pat dry.
- Warm the oil with the garlic and chili in a wide skillet over low heat for 5 minutes, until the garlic is pale gold. Lift out the garlic and chili with a slotted spoon and set aside.
- Let the oil cool until it is just warm, about 60°C (140°F). Lay the cod skin-side down in the oil and cook over the lowest heat for 6 minutes, without letting the oil bubble.
- Turn the pieces flesh-side down and cook 4 minutes more, until the flesh is opaque and flakes. Milky gelatin will seep out of the cod into the oil. Move the cod to a plate.
- Pour the oil into a bowl, leaving the milky liquid in the pan. Let both cool for 5 minutes.
- Add the oil back a spoonful at a time, swirling the pan in constant circles (or whisking gently), until the sauce turns thick, pale and creamy like a loose mayonnaise. This takes 8 to 10 minutes.
- Return the cod to the pan, skin-side up, and warm gently for 2 minutes. Top with the fried garlic and chili and serve with boiled potatoes.
Tips
- If the sauce splits, rest the pan for a minute, add a teaspoon of warm water and keep swirling, or whisk gently with a small hand whisk.
- Thick, skin-on loin cuts hold the most gelatin. Ask a fishmonger for cod that has already been desalted, and cook it within 2 days.
Questions and answers
How long do I soak salt cod?
Thick pieces need 36 to 48 hours in the fridge, with the water changed about every 8 hours. Taste a flake before cooking: it should be pleasantly seasoned, not harsh.
Can I use fresh cod for pil pil?
Fresh cod releases much less gelatin, so the sauce stays thin. Skin-on salt cod, desalted, is the best choice for a proper emulsion.
What do you serve with bacalao al pil pil?
Boiled potatoes, a green salad and bread for the sauce. Roasted piquillo peppers are a classic side in the Basque Country.
How long does it take to make Bacalao al Pil Pil (Basque Salt Cod in Garlic Emulsion)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Bacalao al Pil Pil (Basque Salt Cod in Garlic Emulsion)?
About 560 kcal per serving, with 37 g of protein, 2 g of carbohydrates and 45 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 2 g |
| Fat | 45 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
