Bacalao al Pil Pil (Salt Cod with Garlic and Chilli Oil)
Why this recipe works
- Classic pil pil method: Skin-on salt cod releases gelatin into the warm oil, giving the sauce body without cream or starch.
- Infused oil: Garlic and chilli are warmed gently first, so the oil carries their flavour through both the fish and the sauce.
- Glossy sauce: Whisking the oil back into the gelatin-rich liquid creates a lightly thickened emulsion that coats the cod.
Get the most out of this recipe
Timing notes
- Plan for desalting: Salt cod needs a long soak in the fridge before cooking; changing the water properly is essential for a balanced final seasoning.
- Serve straight away: Pil pil sauce is at its best immediately after emulsifying, while it is glossy, warm and stable.
- Short active cooking: Most of the time is passive soaking; the hands-on cooking is focused on gentle heat and careful sauce building.
Common mistakes
- Using too much heat: The cod should gently poach in the oil, not fry. High heat can toughen the fish and make the emulsion harder to control.
- Adding oil too quickly: Drizzle the reserved oil in gradually while whisking. If the sauce starts to split, pause the oil and whisk until it comes back together.
- Stopping before it thickens: The sauce should lightly coat the back of a spoon; if it looks thin, keep whisking gently rather than adding anything unnecessary.
Authenticity notes
- Basque-style salt cod: Bacalao al pil pil is closely associated with Basque cooking, where salt cod, olive oil, garlic and chilli are used with restraint.
- No cream needed: The signature sauce comes from cod gelatin and olive oil emulsifying together, rather than from dairy or added thickeners.
Serving ideas
- Serve with potatoes or bread: Boiled potatoes or crusty bread work well for catching the pil pil sauce without competing with the fish.
- Finish simply: A little parsley keeps the dish fresh and lets the garlic, chilli and olive oil remain the main flavours.
Equipment you'll need
Ingredients
Instructions
- Rinse the salted cod under cold running water, then place it in a bowl and cover with the water. Soak in the fridge for 24 hours, changing the water 3 to 4 times. Drain well and pat dry.
- Slice the garlic thinly and pick the parsley leaves, then finely chop the parsley. Set both aside so they are ready to go once the oil is warm.
- Pour the olive oil into a saucepan and set over low heat. Add the garlic and chilli flakes and cook gently for 6 to 8 minutes until the garlic is pale golden and fragrant, without letting it brown.
- Lift out the garlic and chilli with a spoon and set aside, leaving the infused oil in the pan. Let the oil cool for 2 to 3 minutes so it is warm but not sizzling.
- Add the cod to the oil skin-side up in a single layer. Keep the heat very low and cook for 8 to 10 minutes, gently spooning a little oil over the fish, until the cod is just opaque and begins to release its gelatin.
- Carefully lift the cod out onto a warm plate, keeping the oil in the pan. Let the oil settle for 1 minute, then pour off most of the clear oil into a jug, leaving the milky, gelatin-rich liquid in the pan.
- Set the pan over very low heat and whisk the liquid in the pan continuously while slowly drizzling in the reserved oil, a little at a time. Keep whisking until you have a glossy, lightly thickened pil pil sauce that coats the back of a spoon; if it looks like it is splitting, stop adding oil and whisk until it comes back together.
- Return the cod to the pan and spoon the sauce over the top to coat. Warm through for 2 to 3 minutes, then scatter over the reserved garlic and chilli and finish with the parsley. Serve immediately, hot, with plenty of the sauce.
Recipe notes
Tips
- Keep the heat very low throughout: the cod should gently confit in the oil, not fry, which helps the gelatin release and makes the sauce easier to emulsify.
- If the sauce thickens too much, whisk in a spoonful of warm oil from the jug to loosen it; if it looks thin, keep whisking off the heat for a minute to help it come together.
- Fish should be cooked until opaque and flaking; if serving anyone who is pregnant, elderly, or immunocompromised, make sure the cod is cooked piping hot all the way through.
Substitutions
- Replace chili flakes with a smaller amount of chili flakes for a milder heat, or a larger amount for more heat.
- Replace fresh flat-leaf parsley with fresh basil for a different herbal finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat very gently in a saucepan over low heat until piping hot, adding a splash of water if needed to loosen the sauce; avoid boiling as the emulsion can split.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 10min (35min active)
- Difficulty: Advanced
- Cuisine: Spanish
-
Allergens:
Fish
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