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? 😊🍷

Bacalao al Pil Pil (Cod in Garlic Emulsion)