Salt cod in a garlic-chili oil emulsion — one of Spain's greatest dishes.
Bacalao al pil pil is a minimalist masterpiece from the Basque Country. Salt cod poaches gently in olive oil infused with garlic and chili, creating an emulsified sauce that's silky and complex. The name 'pil pil' refers to the sound the oil makes as it emulsifies.
Serves 4
Place drained, soaked cod in cold water. Heat to 60°C (140°F), then hold there for 20 minutes without boiling. Remove cod and set aside; reserve 2 tbsp cooking water.
In a large pan, warm olive oil over low heat. Add sliced garlic and chili flakes. Cook gently until garlic is golden, 5 minutes.
Remove from heat. Flake cod into large pieces into the oil. Return to very low heat and gently rock the pan (don't stir) for 8–10 minutes. The emulsion will form a creamy sauce.
Add reserved cooking water and paprika. Serve in a shallow bowl with the silky emulsion.
Never boil the cod — gentle poaching is essential.
The emulsion is fragile — low heat and gentle rocking are key.
Quality olive oil and salt cod make a huge difference.
Add diced potato cooked in the oil
Serve with crusty bread for dipping
Top with a quail egg
Best eaten immediately. Don't reheat — the emulsion breaks.
Bacalao al pil pil emerged in the Basque Country during the 16th–17th centuries when Basque fishermen preserved their catch with salt. It's now considered one of Spain's greatest culinary achievements.
Start over with fresh oil. Emulsions are temperamental — patience and low heat are essential.
Spanish markets, some fishmongers, or online. Quality varies — buy from reputable sources.
Per serving · 4 servings total
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