Main Course

Bacalao al Pil Pil

Name: Bacalao al Pil Pil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: spanish
Ingredients: 400 g salt cod desalted and patted dry; 250 ml olive oil; 4 clove garlic thinly sliced; 1 pcs guindilla pepper dried, or a pinch of red pepper flakes; 2 tbsp parsley fresh, chopped (optional)

This classic Basque dish features salt cod gently cooked in olive oil until a natural emulsified sauce, known as 'pil pil', forms. It's a simple preparation that highlights the unique texture and flavor of the cod, creating a rich and savory experience.

An original recipe by Forkin

Total time: 45 min
Serves: 2
Difficulty: Medium

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gsalt cod, desalted and patted dry
250 mlolive oil
4 clovegarlic, thinly sliced
1 pcsguindilla pepper, dried, or a pinch of red pepper flakes

garnish

2 tbspparsley, fresh, chopped(optional)

Equipment

deep pan · slotted spoon · whisk

The method

Step by step

1
Ensure the salt cod has been properly desalted by soaking it in cold water for 24-48 hours, changing the water every 6-8 hours. Pat the desalted cod completely dry with paper towels.
Cook’s note: Proper desalting is crucial for the dish's success and flavor balance.
2
In a deep pan or cazuela over medium-low heat, add the olive oil.
About 1 min
Cook’s note: Use a pan that allows the cod pieces to fit in a single layer.
3
Add the sliced garlic and guindilla pepper to the cold olive oil. Gently cook them until the garlic is lightly golden and fragrant, about 5-7 minutes. Do not let the garlic burn.
About 7 min
Cook’s note: Cooking the garlic slowly infuses the oil with flavor.
4
Remove the garlic and guindilla pepper from the oil and set them aside. Keep the flavored oil in the pan.
About 1 min
Cook’s note: These are used later for garnish and flavor, so don't discard them.
5
Place the pieces of salt cod, skin-side up, into the warm olive oil. The oil should cover about one-third to half of the cod.
About 1 min
Cook’s note: Ensure the oil is not too hot; you want to poach the cod gently, not fry it.
6
Cook the cod over very low heat for about 10-15 minutes, flipping them once halfway through. The cod should gently 'sweat' and release its gelatin into the oil.
About 15 min
Cook’s note: The key is gentle heat to extract the gelatin, which is essential for the sauce.
7
Remove the cod from the pan and set it aside, keeping it warm.
About 1 min
Cook’s note: Carefully transfer the cod to a plate without breaking the pieces.
8
Allow the olive oil in the pan to cool slightly for a few minutes. This helps in emulsification.
About 3 min
Cook’s note: If the oil is too hot, the emulsion might not form properly.
9
Return the cod pieces to the pan, skin-side down. Begin to gently move the pan in small, circular motions, or use a fine-mesh sieve or whisk to stir the oil and the gelatin released from the cod. Continue this motion for 5-10 minutes until the oil emulsifies into a thick, creamy, pale yellow sauce (the 'pil pil').
About 10 min
Cook’s note: Consistency is key here. If the sauce breaks, you can try adding a tablespoon of cold water and continuing to whisk vigorously.
10
Once the pil pil sauce has formed, remove the pan from the heat.
11
Serve the bacalao immediately, spooning the pil pil sauce generously over the cod. Garnish with the reserved fried garlic and guindilla pepper, and fresh chopped parsley if desired.
Cook’s note: This dish is best enjoyed straight from the pan.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally to re-emulsify the sauce.