Bacalao al Pil Pil (Cod in Garlic Emulsion)

Bacalao al Pil Pil (Cod in Garlic Emulsion)

(A classic Basque dish featuring salted cod gently cooked in a silky garlic and olive oil emulsion, creating a rich, flavorful sauce.)

---

Ingredients

• 4 fillets salted cod (bacalao), desalted*
• 1 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 dried red chili (guindilla), broken into pieces (optional)
• 2 tbsp water (if needed for emulsification)
• Fresh parsley, for garnish

(*To desalinate, soak the salted cod in cold water for 24-48 hours, changing the water every 8 hours.)

---

Instructions

1. Prepare the Oil & Aromatics:

• In a wide, shallow pan, heat the olive oil over low heat.
• Add the garlic slices and dried chili (if using), gently cooking until golden brown (about 5 minutes).
• Remove the garlic and chili with a slotted spoon and set aside.

2. Cook the Cod:

• In the same oil, place the desalted cod fillets skin-side down.
• Cook over low heat for 10–15 minutes, occasionally tilting the pan to keep the fish coated in oil.
• The cod should release natural gelatin, which will help emulsify the sauce.

3. Create the Pil Pil Emulsion:

• Remove the cooked cod and set it aside.
• Using a small strainer or whisk, stir the oil in gentle circular motions to emulsify it into a silky, thickened sauce.
• If the sauce is too thin, add 1-2 tbsp of warm water and continue stirring.

4. Assemble & Serve:

• Return the cod fillets to the pan, spooning the pil pil sauce over them.
• Garnish with the reserved garlic slices and parsley.
• Serve immediately with crusty bread to soak up the delicious sauce.

---

Why This Version Stands Out?

✅ Authentic Basque technique with a perfectly emulsified sauce.
✅ Simple yet elegant flavors, highlighting the cod’s delicate texture.
✅ Golden garlic chips add crunch and aroma.

Would you like to pair it with a crisp Txakoli wine for the full Basque experience? 😊🍷