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Cod with pil-pil

Salt cod al pil-pil

Main dishes

The classic Basque dish: salted cod, cooked in olive oil with garlic, then gently simmered in its own broth until it forms a rich, flavorful sauce.

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Recipe from Lalalove90, Ensahequ, Bot55 and 5 other contributors, adapted by Recette de cuisine · · updated on

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Bacalao a la pil-pil is a traditional Spanish dish, originating in the Basque provinces. It is characterized by its creamy sauce, made by combining cod with olive oil and garlic.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting24 hr
  • Total24 hr 50 min
  • DifficultyMedium
  • Cooking methodcasserole
  • Gluten-free
  • Low lactose
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $2.95
  • $0.36

Directions

  1. Remove the bones from the cod and soak it in cold water for 24 hours, without removing the skin, changing the water frequently.
  2. Place the pasta in a saucepan with cold water and bring to a gentle simmer. Remove from heat as soon as a white foam forms. Drain, reserving some of the cooking water. ≈ 2 min
  3. Heat the garlic (and the chili pepper) in the oil in a cast-iron skillet, then set them aside.
  4. Let the oil cool slightly, then place the haddock skin-side down and cook it gently over very low heat for a few minutes.
  5. Once the mixture has cooled, stir continuously in a circular motion: the gelatin from the skin emulsifies the oil, which whitens and thickens like mayonnaise. Add a splash of cooking water if needed.
  6. Add the garlic, and serve in the casserole dish. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 4 pieces of salted cod with skin (800 g)
  • 250 ml of olive oil
  • 4 cloves of garlic, thinly sliced
  • 1 dried chili pepper (optional)
  • cold water

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