📝 About This Recipe
A crown jewel of Basque gastronomy, Bacalao al Pil-Pil is a masterclass in culinary alchemy, transforming just four humble ingredients into a luxurious, velvet-smooth emulsion. The name 'Pil-Pil' mimics the rhythmic popping sound of the fish's gelatin escaping into the shimmering olive oil as you swirl the clay pot. This dish offers a profound depth of flavor, marrying the silkiness of salt cod with the aromatic punch of garlic and the gentle heat of guindilla peppers.
🥗 Ingredients
The Fish
- 800 grams Salted Cod Fillets (Bacalao) (high-quality, thick-cut loins (lomos) with skin on)
- 2-3 liters Cold Water (for desalting the fish)
The Emulsion Base
- 300 ml Extra Virgin Olive Oil (use a high-quality Spanish Arbequina or Picual)
- 6-8 pieces Garlic Cloves (peeled and thinly sliced into chips)
- 1-2 pieces Dried Guindilla Pepper (sliced into rings; can substitute with dried bird's eye chili)
Finishing Touches
- 1 sprig Fresh Parsley (optional, for a pop of color)
- 2-3 tablespoons Reserved Gelatin Liquid (released from the fish during the initial cook)
👨🍳 Instructions
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1
Desalt the cod by submerging it in a large bowl of cold water in the refrigerator for 36 to 48 hours. Change the water every 8 hours. Once finished, pat the cod extremely dry with paper towels; moisture is the enemy of a good emulsion.
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2
In a wide, shallow clay pot (cazuela) or a heavy-bottomed stainless steel skillet, add the extra virgin olive oil and the sliced garlic.
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3
Heat the oil over medium-low heat. Fry the garlic slices and the guindilla pepper rings until the garlic is golden brown and fragrant. Do not let them burn.
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4
Remove the toasted garlic and peppers with a slotted spoon and set them aside on a paper towel for later use as a garnish.
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5
Let the oil cool down slightly until it is warm but not sizzling. Place the cod fillets into the oil, skin-side up first.
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6
Cook the cod over very low heat for about 4-5 minutes. You should see tiny white bubbles (the gelatin) escaping from the fish. Flip the fish gently to skin-side down and cook for another 4-5 minutes.
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7
Remove the cod fillets from the oil and place them on a warm plate. You will notice a cloudy, yellowish liquid at the bottom of the pan—this is the precious fish gelatin.
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8
Pour the oil and the gelatin into a separate bowl. Let it sit for a minute so the gelatin settles at the bottom.
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9
Begin the 'Pil-Pil' emulsion: Add a tablespoon of the gelatin liquid back into the empty (but still warm) clay pot.
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10
Using a small wire whisk or a fine-mesh strainer, move it in rapid circular motions while slowly drizzling the reserved oil back into the pot, a little at a time.
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11
Continue whisking and adding oil until a thick, pale yellow, mayonnaise-like sauce forms. This requires patience and a steady hand.
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12
Once the sauce is thick and stable, gently place the cod fillets back into the sauce to warm through for 1-2 minutes over the lowest possible heat.
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13
Gently shake the pan in a circular motion to coat the fish entirely in the velvet sauce.
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14
Serve immediately in the clay pot, garnished with the reserved fried garlic chips and guindilla rings.
💡 Chef's Tips
Temperature is key: If the oil is too hot, the gelatin will cook rather than emulsify; keep it below 60°C (140°F) during the whisking phase. Always use skin-on cod, as the skin contains the essential collagen needed to create the thick sauce. If the sauce breaks (separates), add a teaspoon of warm water and whisk vigorously to bring it back together. For an easier emulsion, use a small metal strainer moved in circles—the mesh breaks the oil droplets perfectly. Never rush the desalting process; under-desalted fish will be unpleasantly salty and tough.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or rustic baguette to mop up every drop of the pil-pil sauce. Pair with a crisp, slightly effervescent Basque Txakoli wine or a chilled Albariño. Start the meal with a light salad of white asparagus and roasted red peppers. Serve alongside 'Patatas a la Importancia' for a truly traditional Spanish feast. A simple side of steamed green beans with a dash of lemon zest balances the richness of the sauce.