Basque Recipes Dairy-Free Egg-Free Gluten-Free Lactose-Free Main Dishes Peanut-Free Sesame-Free Shellfish-Free Soy-Free Spanish Recipes Tree-Nut-Free Wheat-Free

Basque Cod in Pil-Pil Sauce (Bacalao al Pil-Pil)

Name: Basque Cod in Pil-Pil Sauce (Bacalao al Pil-Pil)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5 servings
Cuisine: Basque, Spanish
Ingredients: 2 3/4 pounds (1.25 kg) thick skin-on cod loin, desalted if salt-cured; 3 1/4 cups (750 ml) extra-virgin olive oil; 1 head garlic, cloves peeled and thinly sliced; 1 small dried guindilla chile, thinly sliced into rings (about 0.5 g); 1 tablespoon finely chopped fresh flat-leaf parsley

Tender skin-on cod served in a silky sauce emulsified from olive oil, garlic, chile, and the fish's natural gelatin.

Prep5 min

Cook15 min

Total20 min

Serves5 servings

Jump to Recipe

Bacalao al pil-pil pairs thick cod loins with a glossy sauce made from olive oil and the natural gelatin released by the fish skin.

Garlic and dried chile perfume the oil, while careful stirring transforms the cooking juices into a smooth emulsion without cream or flour.

Why You’ll Love This Recipe

It uses only a handful of ingredients while delivering a rich, savory sauce.
Gentle oil-poaching keeps the cod moist and tender.
The pil-pil emulsion turns the fish's natural juices into a silky accompaniment.
Garlic and dried chile add aroma and gentle warmth without overpowering the cod.
The complete dish can be prepared in about 20 minutes when the cod is already desalted.

Ingredient Notes

Cod loin

Choose thick, skin-on pieces because the skin releases the gelatin needed to stabilize the pil-pil sauce. Salt cod should be fully desalted before cooking.

Extra-virgin olive oil

Use an olive oil with a balanced flavor rather than an aggressively bitter one, since it forms the body of the sauce.

Garlic

Slice the cloves evenly so they color at the same rate and can be used as a crisp garnish.

Guindilla

Spanish dried guindilla can be found at specialty stores; a small dried cayenne chile is a suitable US alternative.

Expert Tips

Keep the oil below a simmer so the cod cooks gently instead of frying or becoming tough.
Dry the cod well before it enters the oil to reduce splattering and help control the emulsion.
Allow the oil and fish juices to cool until warm before emulsifying; very hot oil makes the sauce harder to bring together.
A fine-mesh strainer moved in small circles across the pan is a reliable way to build the pil-pil gradually.
Do not boil the finished sauce when reheating the cod, because excessive heat can cause the emulsion to separate.

Serving Suggestions

Serve the cod immediately with simple boiled potatoes, roasted peppers, or a green salad to balance the rich pil-pil sauce.

Storage and Reheating

Refrigerate leftovers in a covered container within 2 hours and use them within 3 days. Reheat very gently in a skillet over low heat, whisking the sauce if it begins to separate; freezing is not recommended because the emulsion can break and the cod may become dry.

Frequently Asked Questions

What does pil-pil mean in this recipe?

Pil-pil is the emulsified sauce formed when the cod's gelatin-rich cooking juices are worked together with warm olive oil.

Can I make bacalao al pil-pil with fresh cod?

Yes. Use thick skin-on fresh cod, but expect a lighter sauce because fresh cod may release less gelatin than properly desalted salt cod.

Why did my pil-pil sauce separate?

The oil may have been too hot or added too quickly. Let the liquids cool until warm, then incorporate the oil gradually while stirring continuously.

Can I prepare the pil-pil sauce ahead of time?

It is best made close to serving. You may cook the garlic and chile ahead, but emulsify the sauce and warm the cod shortly before the meal.

CuisineBasque, Spanish CourseMain Course Yield5 servings NutritionApprox. 570 calories per serving

Ingredients

2 3/4 pounds (1.25 kg) thick skin-on cod loin, desalted if salt-cured
3 1/4 cups (750 ml) extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced
1 small dried guindilla chile, thinly sliced into rings (about 0.5 g)
1 tablespoon finely chopped fresh flat-leaf parsley

Instructions

Pat the cod dry thoroughly with paper towels and set it aside while you prepare the flavored oil.
Add the olive oil, sliced garlic, and guindilla to a wide skillet and warm over low heat until the garlic is lightly golden and fragrant. Remove the garlic and chile with a slotted spoon and reserve them for serving.
Let the oil cool slightly, then place the cod in the skillet skin-side up. Cook very gently over low heat until the fish is nearly opaque and releases gelatin-rich juices into the oil.
Transfer the cod to a plate and allow both the fish and oil to cool until warm rather than hot.
Pour the juices released by the cod into a clean wide skillet. Gradually incorporate enough of the warm flavored oil while stirring continuously with a whisk or fine-mesh strainer until the liquid thickens into a smooth, pale emulsion.
Return the cod to the pil-pil sauce and warm it gently over low heat without allowing the sauce to boil.
Plate the cod, spoon the pil-pil sauce generously around it, and garnish with the reserved garlic, guindilla, and chopped parsley.

Notes

If using dry salt cod, soak it in cold water in the refrigerator for 24 to 48 hours, changing the water several times; desalting time is not included in the recipe timing.

Skin-on salt cod may require a specialty market in the United States. Thick skin-on fresh cod is a practical supermarket alternative, although it may release less gelatin and produce a lighter emulsion.

The calorie estimate assumes about 3 tablespoons of the oil-rich pil-pil sauce are consumed per serving; the exact amount varies because some cooking oil usually remains in the skillet.

The parsley quantity is a practical estimate because the garnish was listed without a specific amount.