The story
Bacalao al pil pil is a Basque classic shaped by the historic trade in preserved cod. Salt cod could travel inland and remain available beyond the fishing season, becoming central to Bilbao and Biscay cooking. The sauce developed from gently cooking the fish in olive oil and using its released gelatine to form an emulsion. It is renowned as a test of technique because no flour or cream thickens the sauce. Movement and controlled heat bring olive oil, fish juices and gelatine together into a pale, glossy emulsion, while garlic and chilli perfume the oil without overwhelming the cod. The dish is associated with Basque restaurants, societies and family celebrations and is especially common in traditional menus around religious fasting periods. Its name is often linked to the bubbling sound made by the oil as the fish cooks.
Ingredients
- Main
- 2 piece pieces salt cod4 pieces salt cod (desalted)
- 2 piece garlic cloves4 garlic cloves
- 0.5 piece chilli1 chilli
- 75 millilitre olive oil150ml olive oil
Method
Method
Heat oil, add garlic and chilli, then remove. Add cod skin-side down, cook gently. Swirl pan until oil emulsifies with fish gelatin to form a sauce.
Nutrition
per serving
Estimated from recipe type and current ingredient text; review before publishing formal nutritional claims.
