Bacalao al Pil Pil

Name: Bacalao al Pil Pil
Yield: 2 servings
Cuisine: Spanish
Ingredients: 600g salt cod, desalted; 6 cloves garlic, sliced; 1 dried chile; 1 cup olive oil

Bacalao al Pil Pil/bah-kah-LAH-oh al peel peel/

Also known as: Pil Pil Cod, Bacalao Pil Pil

About this dish

Salt cod gently poached in olive oil, emulsified into a creamy garlic sauce.

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Ingredients

🐟600g salt cod, desalted

🧄6 cloves garlic, sliced

🌶️1 dried chile

🫒1 cup olive oil

Method

Serves 2

Gently warm garlic and chile in olive oil until fragrant, then remove.

Poach the cod skin-side down in the oil over very low heat.

Remove the cod and slowly swirl the pan, gradually adding the oil back in a circular motion to emulsify the sauce.

Continue until the sauce becomes thick and creamy.

Return the cod to the sauce and serve.

✓ What Makes it Authentic

Bacalao al pil pil is a Basque specialty, famous for its technique of emulsifying the cod's natural gelatin into a silky sauce.

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