Bacalao al Pil Pil
Bacalao al Pil Pil is a classic Spanish dish featuring salted cod cooked in a rich garlic and olive oil sauce. This traditional recipe showcases the unique and flavorful combination of ingredients, making it a delightful meal for any occasion.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soak the salted cod in water for 24 hours, changing the water a few times to remove excess salt.
- 2
After soaking, drain the cod and pat it dry with paper towels.
- 3
In a large skillet, heat the extra virgin olive oil over low heat and add the sliced garlic. Cook gently until the garlic is golden, being careful not to burn it, about 5 minutes.
- 4
Remove the garlic, then cook the desalted cod skin-side up very gently with the guindilla until the fish releases its gelatin; do not fry it hard.
- 5
Move the cod to a warm plate and let the oil cool slightly. Whisk or swirl the pan continuously so the cod gelatin emulsifies with the olive oil into a thick, pale pil-pil sauce.
- 6
Return the cod to the emulsified sauce, garnish with the golden garlic, and serve immediately.
Cook notes
Tips
Ensure to soak the cod well; otherwise, it will be too salty.
Use high-quality extra virgin olive oil for the best flavor.
Do not rush the cooking of the garlic; low heat is key to achieving the right flavor.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days.
- Reheat gently on low heat to preserve the texture of the cod.
Substitutions
- Use cod fillets for a fresh option, but ensure they're cooked immediately after preparation.
- Swap olive oil for grapeseed oil in case of preference.
What to Serve With
- Serve with crusty bread to soak up the delicious oil.
- Pair with a side of patatas bravas for a hearty meal.
Common Mistakes
- Not soaking the cod long enough, which can lead to overly salty results.
- Cooking the garlic on high heat, which can cause it to burn and become bitter.
Recipe FAQ
What is Bacalao al Pil Pil?
Bacalao al Pil Pil is a traditional Spanish dish made with salted cod, garlic, and olive oil, known for its rich flavor.
Can I use fresh cod instead of salted cod?
This recipe specifically requires salted cod to achieve the authentic taste and texture.
How do I store leftovers of Bacalao al Pil Pil?
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
Kitchen tools
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Blender
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Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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