Bacalao al pil pil

Ingredients

• 4 piecescod
• 5 clovesgarlic
• 1/2dried chilli
• 300 mlextra-virgin olive oil
• to tastefresh parsley

Instructions

1. 1

   Fry the aromatics

   Peel the garlic and slice it thinly. Warm the oil in a shallow casserole and fry the garlic with the chilli until golden. Lift them out and leave them on kitchen paper.

2. 2

   Warm the cod

   In the same casserole, arrange the cod with the skin facing upwards. Cover, turn off the heat and let the fish release its gelatine as the oil cools slightly.

3. 3

   Reserve the oil

   Remove the cod to a plate. Pour almost all the oil into a jug, leaving a little in the casserole to start the emulsion.

4. 4

   Start the emulsion

   Return the cod to the casserole, skin-side up. With the heat off, gently move the casserole in continuous circles. Keep it moving as you slowly add the reserved, warm oil from the jug; the fish’s gelatine will begin to combine with the oil.

5. 5

   Thicken the sauce

   Continue moving the casserole and adding the oil gradually until the sauce is thick, creamy and glossy. This can take some time, so keep working patiently.

6. 6

   Finish and serve

   Serve the cod coated in the pil pil sauce. Garnish with the fried garlic, chilli and a little freshly chopped parsley.

What is bacalao al pil pil?

Bacalao al pil pil is a classic dish from the Basque Country in northern Spain. Its name is associated with the gentle bubbling and movement used to bring the sauce together.

This version keeps the ingredient list spare: cod, olive oil, garlic, chilli and parsley. The defining feature is the sauce, an emulsion of oil and gelatine released by the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 737 calories, 13g protein, 1g carbs, 76g fat.

The olive oil supplies most of the fat in each serving, while the cod provides the protein. The small amounts of garlic and chilli contribute little carbohydrate; serve with a green vegetable or a modest portion of potatoes to balance the plate.

Why the skin stays facing up

Skin-side up: the method keeps the cod in this position both while it releases gelatine and during the emulsion stage. Follow that orientation when moving the fish back into the casserole.

Fish gelatine: this is what helps the oil form a cohesive sauce. Let the cod warm gently rather than cooking it over a high flame.

Frying the garlic

Thin slices: cut the garlic evenly so it colours at a similar rate. Take it out as soon as it turns golden; it can quickly become bitter if it gets too dark.

Chilli: frying it with the garlic gives the oil a gentle warmth. Remove both together and keep them for the garnish.

Getting the pil pil texture

Gentle movement: with the heat off, circle the casserole steadily rather than stirring the fish roughly. This encourages the gelatine and oil to combine while helping the cod stay intact.

Add the oil slowly: pour in a little at a time while continuing to move the casserole. The finished sauce should look creamy and glossy, not like separated oil.

Allow time for the sauce

The recipe gives no fixed cooking time for the emulsion, so use its texture as your guide. Keep adding the reserved oil gradually until the sauce has thickened to your liking.

If the sauce is not coming together, pause the pour and continue moving the casserole gently. Resume adding oil in a slow stream once the mixture starts to look more cohesive.

Serving the cod

Serve it straight from the casserole or transfer the cod carefully to warm plates, spooning the sauce over the top. Scatter on the crisp garlic, chilli and chopped parsley just before serving.

The rich sauce works well with a simple accompaniment that can soak it up, such as bread or boiled potatoes. Add a green vegetable for a more rounded plate.

Recipe notes & tips

• Use a shallow casserole so you can move it in smooth circles.
• Slice the garlic thinly and watch it closely as it fries.
• Keep the heat off while the cod releases its gelatine.
• Leave a little oil in the casserole before beginning the emulsion.
• Add the reserved oil gradually rather than pouring it all in at once.

Variations

• Milder chilli: use a smaller piece or leave the chilli out.
• More garlic: add an extra clove if you want a stronger fried-garlic garnish.
• Parsley finish: add the chopped parsley just before serving to keep its flavour fresh.
• Serve with potatoes: add boiled potatoes alongside to make the meal more substantial.

Common mistakes to avoid

• Over-browning the garlic: remove it when golden, as darker slices can taste bitter.
• Adding oil too quickly: pour slowly while moving the casserole so the emulsion can form.
• Turning up the heat: keep it off during the emulsion stage to avoid overheating the sauce.
• Moving the fish roughly: circle the casserole gently to help keep the cod pieces intact.
• Pouring away all the oil: leave a little in the casserole to start the sauce.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently over low heat, taking care not to boil the sauce; if it separates, try moving the pan gently again.

Frequently asked questions