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Basque Bacalao al Pil-Pil (Salt Cod Emulsified in Olive Oil and Garlic)
The iconic crown of Basque gastronomy: salt cod gently cooked in olive oil while circular pan motions emulsify cod gelatin into a velvety golden pil-pil cream.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Thick desalted cod loins, thoroughly dried700 g
- Extra virgin olive oil250 ml
- Garlic cloves, thinly sliced6 clove
- Dried red chili (guindilla), sliced1 pc
Preparation Steps
1
Warm olive oil gently over low heat and fry garlic slices and dried chili until crisp and pale golden. Transfer crisps to a small dish.
6 min timer
2
Place cod skin-side up in the warm oil. Gently poach on low heat for 5 minutes, turn skin-side down for another 5 minutes, then set cod aside and cool oil slightly.
10 min timer
3
Swirl the pan rhythmically or whisk with a small strainer to emulsify the released gelatin and oil into a thick, pale green pil-pil sauce. Return cod and top with crispy garlic.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
31g
Carbohydrates
2g
Fat
31g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
