Cod cheeks in pil pil sauce

Ingredients

• 500 gdesalted cod cheeks
• to tastesalt
• 200 mlextra-virgin olive oil
• 5garlic cloves
• 1dried chilli

Instructions

1. 1

   Dry the cod cheeks

   Trim away any remaining membrane from the 500 g of desalted cod cheeks. Put them on kitchen paper, cover with another sheet and gently press them dry. Season with a pinch of salt.

2. 2

   Flavour the oil

   Pour 200 ml of extra-virgin olive oil into a wide frying pan. Peel and slice the 5 garlic cloves, then add them to the pan with 1 dried chilli. Warm over a low heat until the garlic just begins to turn golden, taking care not to let it burn.

3. 3

   Cook the cod

   Lift out the garlic and chilli and take the pan off the heat. Leave the oil to cool slightly for a couple of minutes. Add the cod cheeks and cook over a medium-low heat for 3–4 minutes, gently moving the pan so the cheeks release their gelatin.

4. 4

   Emulsify the sauce

   Remove the cod cheeks and set them aside. Off the heat, stir the oil continuously with a sieve until the sauce emulsifies and becomes smooth and uniform.

5. 5

   Return the cod

   Put the cod cheeks and any juices back into the pan. Gently move the pan to coat and combine them with the pil pil sauce.

6. 6

   Plate and garnish

   Arrange the cod cheeks on plates and spoon over the pil pil sauce. Finish with the sliced garlic and chilli on top, and add a little chopped fresh parsley for colour and freshness.

What are cod cheeks in pil pil?

Cocochas, or fish cheeks, are a prized part of the fish, prized for their tender, silky texture. Pil pil is a Basque preparation in which olive oil and the fish’s gelatin are worked together into a smooth sauce.

This version keeps the ingredient list short and lets the cod cheeks provide the sauce’s characteristic body. Garlic and dried chilli add flavour without masking the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 572 calories, 20g protein, 2g carbs, 53g fat.

The olive oil is the main source of fat, while the cod cheeks provide most of the protein; the dish contains very little carbohydrate. Serve it with vegetables and a modest portion of potatoes or bread if you want a more balanced plate.

Choosing and preparing the cod

Desalted cod: use cheeks that are ready to cook, rather than salted cheeks that still need soaking. If they seem wet, dry them gently so excess water does not interfere with the oil.

Trim carefully: remove any remaining membrane or other remnants without tearing the delicate flesh. A small pinch of salt is enough to season the cheeks.

Build flavour without burning the garlic

Low heat: warm the sliced garlic and dried chilli gently in the olive oil so their flavour infuses it. Watch the garlic closely and lift it out as soon as it is lightly golden.

Cool briefly: letting the pan stand for a couple of minutes before adding the cod helps avoid subjecting the cheeks to very hot oil.

The key to a smooth pil pil

Gentle movement: as the cheeks cook for 3–4 minutes, move the pan softly to encourage them to release their gelatin. Avoid rough stirring, which can break up the tender pieces.

Off the heat: take out the cheeks before working the oil with a sieve. Keep stirring until the sauce turns smooth and cohesive; if it has not emulsified yet, continue patiently rather than returning it to high heat.

Check the texture and finish

Tender fish: the cheeks should be just cooked after their short time in the pan, not firm or dry. Their exact size can affect how quickly they cook, so use the stated time as a guide and handle them gently.

Glossy sauce: look for a uniform emulsion that coats the cheeks. Return the fish and its juices to the pan and move it carefully so everything is covered.

Serving ideas

Serve the cheeks straight away, with the garlic, chilli and pil pil sauce spooned over the top. Chopped fresh parsley adds a fresh note and a little colour.

For a fuller meal, pair the rich sauce with plain boiled potatoes or bread to catch it, and add a simple green salad or steamed vegetables alongside.

Recipe notes & tips

• Use a wide pan so the cheeks can sit in a single layer.
• Dry the cod cheeks thoroughly before they go into the oil.
• Keep the garlic moving and remove it as soon as it turns lightly golden.
• Move the pan gently while the cheeks cook to help them release their gelatin.
• Take the pan off the heat before emulsifying the oil.
• Serve promptly so the sauce and fish are at their best.

Variations

• Milder chilli: use a small piece of dried chilli for a gentler heat.
• More garlic: add another sliced clove if you want a stronger garlic flavour.
• Fresh finish: add extra chopped parsley just before serving.
• Bread accompaniment: serve with crusty bread to mop up the pil pil.
• Potato side: add boiled potatoes alongside for a more substantial plate.

Common mistakes to avoid

• Wet cod cheeks: excess moisture can disrupt the sauce; pat them dry gently before cooking.
• Burnt garlic: it can make the oil taste bitter; use low heat and remove the slices as soon as they are lightly golden.
• Oil too hot: it can cook the delicate cheeks too aggressively; let the pan cool for a couple of minutes before adding them.
• Rough handling: the cheeks can break apart; move the pan gently rather than stirring forcefully.
• Rushing the emulsion: the sauce may stay oily; keep stirring off the heat until it becomes smooth and cohesive.
• Overcooking the fish: the cheeks can turn firm; stick to the 3–4 minute cooking time and check their texture.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan over low heat; avoid boiling the sauce, which may cause the emulsion to split.

Frequently asked questions