Bacalao al pil pil is a classic Basque dish that showcases the region’s culinary expertise. This Spanish delicacy features tender salt cod bathed in a luscious garlic and olive oil emulsion. To eat bacalao al pil pil, simply use a fork to flake off pieces of the succulent fish and scoop up the creamy sauce.

The preparation of bacalao al pil pil is an art form in itself. Chefs carefully desalt the cod over 24-48 hours, changing the water multiple times. The fish is then gently cooked in olive oil infused with garlic and chili peppers. As the cod releases its natural gelatin, it combines with the oil to create the signature pil pil sauce.

This dish is typically served hot as a main course. The mild flavor of the cod pairs beautifully with the rich, garlicky sauce. Many enjoy it with crusty bread to soak up every last drop of the pil pil. Some restaurants may offer a side of potatoes or a simple salad to complement the fish.

History of Bacalao al Pil Pil

Bacalao al pil-pil emerged as a traditional dish in the Basque Country of northern Spain. This culinary creation showcases the region’s mastery of seafood preparation, particularly salted cod.

The dish’s origins can be traced back centuries, reflecting the importance of preserved fish in Spanish coastal communities. Salted cod became a staple due to its long shelf life, crucial for inland trade and sustenance during lean times.

Legend suggests that bacalao al pil-pil gained prominence during the Second Carlist War in the 19th century. A merchant reportedly ordered 20 cod specimens before the siege of Bilbao but received 20,000 instead. This abundance led to creative cooking methods, including the pil-pil technique.

The name “pil-pil” is believed to be onomatopoeic, mimicking the sound of the sauce bubbling as it emulsifies. This unique cooking process involves gently poaching cod in olive oil, creating a rich, gelatinous sauce.

Over time, bacalao al pil-pil became a cornerstone of Basque cuisine. Its simplicity – using only cod, olive oil, garlic, and chili peppers – highlights the region’s focus on quality ingredients and traditional cooking methods.

Today, the dish remains a celebrated part of Spanish gastronomy, showcasing the enduring appeal of this centuries-old recipe.

Ingredients Breakdown

The quality and selection of ingredients are crucial for an authentic bacalao al pil pil. Each component plays a vital role in creating the dish’s signature flavor and texture.

Selecting the Cod

Cod is the star of this dish, traditionally using salt cod (bacalao). Choose thick, boneless fillets with firm, white flesh. If using salt cod, soak it in cold water for 24-48 hours, changing the water 2-3 times to remove excess salt. Fresh cod can be substituted, but it will lack the unique texture and flavor imparted by the salting process.

For best results, pat the cod dry before cooking. This helps achieve a crispy exterior when searing. Cut the fish into 3-inch squares for even cooking and easy serving.

Garlic and Chili Peppers

Garlic is essential for the pil pil sauce’s aromatic base. Use 6-8 cloves of fresh garlic, thinly sliced. This allows them to infuse the oil without burning.

Chili peppers add a subtle heat. Dried guindilla chilies are traditional, but fresh chili peppers work well too. Remove seeds to control spiciness. Slice peppers into rings or small pieces for even distribution in the sauce.

Olive Oil Quality

High-quality extra virgin olive oil is crucial for bacalao al pil pil. It forms the base of the sauce and carries the dish’s flavors. Use a mild, fruity variety to complement the cod without overpowering it.

The amount of oil needed varies, but generally, use about 1 cup for every 4 servings. This ensures enough oil to create the emulsion for the pil pil sauce.

Heat the oil gently with garlic and chili to infuse it with flavor before adding the cod. This step is key to developing the dish’s characteristic taste.

Preparation Basics

Preparing bacalao al pil pil requires careful attention to two key steps. These form the foundation for achieving the dish’s signature texture and flavor.

Desalting the Bacalao

Desalting salt cod is crucial for bacalao al pil pil. Begin by rinsing the cod under cold water to remove excess salt. Place the fish in a large bowl and cover with fresh water. Refrigerate for 24-48 hours, changing the water every 8-12 hours.

Test the cod’s saltiness by tasting a small piece after 24 hours. If it’s still too salty, continue soaking. Once desalted, pat the cod dry with paper towels.

Cut the cod into 2-inch wide portions. This size allows for even cooking and easier emulsion creation later.

Creating the Emulsion

The emulsion is what gives bacalao al pil pil its distinctive sauce. Heat olive oil in a wide, shallow pan over medium-low heat. Add sliced garlic and chili peppers, cooking until the garlic turns golden.

Remove the garlic and chili, then add the cod pieces skin-side up. Gently shake the pan in a circular motion as the cod releases its gelatin. This movement combines the oil and gelatin, forming a creamy emulsion.

Continue this process for about 10 minutes, occasionally spooning the forming sauce over the cod. The emulsion should thicken and turn whitish, resembling a mayonnaise-like consistency.

Cooking Method

Bacalao al pil-pil requires careful preparation to achieve its signature texture and flavor. The cooking process involves two main steps that create the dish’s distinctive emulsion sauce.

Sautéing Garlic and Chili

Begin by heating olive oil in a wide, deep skillet or clay pot over medium-low heat. Add thinly sliced garlic cloves and dried chili peppers to the oil. Gently cook until the garlic turns golden and fragrant, being careful not to let it brown. This process infuses the oil with flavor.

Remove the garlic and chili from the oil and set aside. The flavored oil forms the base of the pil-pil sauce. Some recipes call for adding parsley stalks at this stage for additional aroma.

Simmering the Fish Fillet

Place the desalted and dried cod fillets skin-side up in the flavored oil. Cook over low heat, allowing the fish to release its gelatin slowly. This step is crucial for creating the emulsion.

Gently shake the pan in a circular motion as the fish cooks. This movement helps incorporate the gelatin from the cod into the oil, forming the characteristic pil-pil sauce.

Continue this process for about 8-10 minutes, flipping the fillets halfway through. The sauce should thicken and turn creamy white. Return the reserved garlic and chili to the pan before serving.

Assembling the Dish

Assembling bacalao al pil pil requires careful layering of ingredients and thoughtful presentation. This process brings together the tender cod and flavorful pil-pil sauce into a cohesive, visually appealing dish.

Layering Ingredients and Sauce

Place the cooked cod fillets in the center of a warm serving plate, skin side up. Gently spoon the pil-pil sauce over and around the fish, ensuring even coverage. The sauce should partially coat the cod while also forming a pool on the plate.

For a traditional presentation, transfer the cod and sauce to a cazuela or earthenware dish. This helps maintain the temperature and adds authenticity to the serving style.

Some chefs prefer to return the plated cod to a warm oven for 1-2 minutes. This step helps the fish absorb more sauce flavors and ensures the dish is served piping hot.

Presentation and Garnish

Garnish the bacalao al pil pil with finely chopped fresh parsley. Sprinkle it lightly over the fish and sauce for a pop of color and fresh flavor.

Add thin slices of garlic that were used to infuse the oil, placing them strategically around the plate. This enhances both visual appeal and taste.

For a hint of spice, include a few slices of guindilla pepper on top or around the dish. This adds a traditional Basque touch and subtle heat.

Serve with crusty bread on the side. The bread is perfect for soaking up the rich pil-pil sauce, ensuring not a drop goes to waste.

Consider adding a lemon wedge to the plate. A squeeze of fresh lemon juice can brighten the flavors just before eating.

Serving Suggestions

Bacalao al pil pil is a versatile dish that can be enjoyed as a main course or tapas. Its rich flavors pair well with various accompaniments and beverages.

Accompaniments

Crusty bread is essential for soaking up the flavorful pil pil sauce. Serve slices of baguette or rustic country bread alongside the dish. A simple green salad with a light vinaigrette provides a refreshing contrast to the rich cod.

Roasted or grilled vegetables make excellent side dishes. Consider serving asparagus, bell peppers, or zucchini. For a heartier meal, include boiled or roasted potatoes.

Some restaurants offer bacalao al pil pil as part of a tapas spread. In this case, it’s often served in small portions alongside other Spanish favorites like patatas bravas or gambas al ajillo.

Suggested Pairings

White wine is the preferred beverage to accompany bacalao al pil pil. A crisp Albariño from Galicia or a Txakoli from the Basque Country complements the dish beautifully. These wines have enough acidity to cut through the richness of the sauce.

For beer enthusiasts, a light lager or pilsner works well. The clean, crisp flavors won’t overpower the delicate cod.

Non-alcoholic options include sparkling water with a slice of lemon or a light, unsweetened iced tea. These beverages help cleanse the palate between bites of the flavorful fish.

Nutritional Information

Bacalao al pil pil is a dish rich in nutrients, primarily due to its main ingredients: codfish and olive oil. A typical serving contains approximately 1233 calories, 70 grams of fat, and 143 grams of protein.

Codfish is an excellent source of lean protein, essential for muscle growth and repair. It also provides vitamins B12 and D, as well as minerals like selenium and phosphorus.

Olive oil, a key component of the pil pil sauce, is high in monounsaturated fats. These healthy fats contribute to heart health and can help reduce inflammation in the body.

The dish is relatively high in sodium due to the salt-cured cod. Those watching their salt intake should consume it in moderation.

While calorie-dense, bacalao al pil pil offers a good balance of macronutrients:

Nutrient	Amount per serving
Calories	1233
Protein	143g
Fat	70g

To balance the meal, consider pairing it with a fresh green salad or roasted vegetables. This addition can increase fiber intake and provide additional vitamins and minerals.

Culinary Techniques and Tips

Mastering bacalao al pil pil requires attention to detail and specific techniques. The key lies in creating the perfect emulsion and avoiding common mistakes during preparation.

Perfecting the Pil-Pil Sauce

The signature pil-pil sauce is created through a careful emulsion process. Start by heating olive oil in a wide, shallow pan over low heat. Add sliced garlic and chili peppers, cooking until fragrant but not browned. Remove the aromatics and set aside.

Place the cod skin-side down in the flavored oil. Gently shake the pan in a circular motion, allowing the fish’s gelatin to mix with the oil. This creates the characteristic white, creamy sauce.

As the cod cooks, tilt the pan to spoon the hot oil over the fish. This technique helps develop the sauce while ensuring even cooking. Continue this process for about 10-15 minutes until the sauce thickens and the fish is cooked through.

Avoiding Common Pitfalls

Temperature control is crucial when preparing bacalao al pil pil. Keep the heat low to medium-low to prevent the oil from getting too hot, which can cause the sauce to separate.

Don’t overcook the cod. It should be tender and flaky, not dry or rubbery. Remove it from heat as soon as it’s cooked through.

Use high-quality, thick cod pieces for best results. Thinner cuts may break apart during cooking.

Avoid stirring the sauce with utensils. The pan-shaking motion is essential for proper emulsion formation.

If the sauce doesn’t thicken, add a small amount of the cod’s cooking water to help bind the ingredients.

Be patient. The emulsion process takes time and gentle manipulation to achieve the right consistency.