What Is Bacalao al Pil Pil?
Bacalao al Pil Pil is a traditional Basque dish made from four humble ingredients: salted cod (bacalao), olive oil, garlic, and chili pepper. What makes this dish special is the emulsified sauce, known as pil pil, created by gently shaking the pan so that the gelatin from the cod binds with the olive oil into a creamy, velvety texture.
Despite its simplicity, it is considered one of the most refined and iconic seafood dishes in Spanish cuisine, especially in Bilbao and other parts of the Basque Country.
🧂 Ingredients of Bacalao al Pil Pil
The dish uses just a few ingredients, all of high quality:
- Desalted salted cod (bacalao desalado)
- Extra virgin olive oil
- Garlic cloves (thinly sliced)
- Dried chili pepper (guindilla)
- Optional: parsley for garnish
🧑🍳 How to Make Bacalao al Pil Pil – Step-by-Step
🕰️ Preparation Time:
- Desalting cod: 24–48 hours
- Cooking: 30–40 minutes
🧼 Step 1: Desalting the Cod
If you’re using salted cod, you must soak it in cold water for 24–48 hours, changing the water every 8 hours. This is essential to remove the excess salt.
🍳 Step 2: Sauté the Garlic and Chili
In a wide pan, heat a generous amount of olive oil and gently sauté sliced garlic and the dried chili until golden. Remove and set aside for garnishing.
🐟 Step 3: Cook the Cod
Place the skin-side down cod loins into the same oil over low heat. Let it cook slowly for 8–10 minutes. This will release the natural gelatin, key for the pil pil sauce.
🔄 Step 4: Make the Pil Pil Sauce
Remove the cod and tilt the pan in a circular motion or gently shake it so the gelatin and olive oil emulsify. You can also use a small sieve or spoon in circular motion to help the sauce thicken.
🍽️ Step 5: Combine and Serve
Return the cod to the sauce, spoon some pil pil sauce over the fish, and garnish with the reserved garlic slices and chili.
📜 History of Bacalao al Pil Pil
The roots of Bacalao al Pil Pil lie in the Basque Country, particularly in Bilbao, where salted cod became a vital food product during the 19th century. As trade between the Basques and Nordic countries flourished, cod (bacalao) became common, and local chefs developed creative ways to cook it.
“Pil Pil” refers to the bubbling sound made by the sauce while cooking. This traditional dish represents the Basque culinary philosophy: minimal ingredients, high-quality products, and refined technique.
🧠 Cooking Tips
- Low heat is key – too much heat will fry the cod instead of gently releasing the gelatin.
- Use a non-stick or clay pan to better manage the emulsion process.
- Don’t rush the pil pil sauce—be patient and let the emulsification naturally develop.
🍷 What to Serve with Bacalao al Pil Pil
- Crusty white bread (to soak up the delicious sauce)
- Grilled vegetables or simple green salad
- A glass of Txakoli (Basque white wine) or Albariño
🥘 Why You Should Try Bacalao al Pil Pil
✔️ Healthy: High in protein, low in carbs
✔️ Gluten-Free & Dairy-Free
✔️ Elegant and simple – perfect for dinner parties or family meals
✔️ Deeply rooted in tradition
If you enjoyed this classic cod dish, check out our other authentic Spanish seafood recipes like Morcilla and Pinchos Morunos
🏁 Final Thoughts
Bacalao al Pil Pil is more than just cod in olive oil – it’s a testament to Spanish technique and culinary tradition. It takes patience, quality ingredients, and love for the craft, making it a dish every food enthusiast should try.
From the Basque coast to your kitchen, this iconic recipe is proof that the simplest dishes often carry the most soul.