🇪🇸 Spain · Food
Bacalao al Pil-Pil (Basque Cod in Pil-Pil Sauce)
By eatmundo · July 7, 2026
Bacalao al Pil-Pil is a legendary Basque dish, famed for its mesmerizing emulsified sauce. Four simple ingredients—cod, olive oil, garlic, and guindilla pepper—transform into a rich, gelatinous sauce that clings to the tender fish, creating a truly unforgettable experience for the palate.
Ingredients
check them off as you prepareHow to Make It
- 1
If using salted cod, ensure it's been desalted for at least 48 hours, changing the water every 8 hours. Pat the desalted cod loins dry thoroughly with paper towels. This is crucial for both flavor and preventing oil splatters.
- 2
In a deep, heavy-bottomed pan or cazuela (earthenware pot) over very low heat, gently confit the sliced garlic (3 cloves) and the whole guindilla (1 small) in the extra virgin olive oil (200ml) for about 10-15 minutes, or until the garlic turns light golden and is fragrant. Do not let it brown, as this will make it bitter.
- 3
Carefully remove the garlic and guindilla from the oil and set them aside. They will be used later as a garnish or flavor enhancer. Keep the oil in the pan, as it now holds a beautiful infusion of flavor.
- 4
Place the dried cod loins (400g), skin-side down, into the infused olive oil. Maintain a very low heat—the oil should barely simmer, not fry. Cook for about 5-8 minutes, depending on the thickness, until the cod begins to flake easily and its natural gelatin is released into the oil. The cod should be opaque and tender.
- 5
Gently remove the cod loins from the pan and keep them warm, perhaps loosely covered with foil. At this point, the magic begins! Allow the oil in the pan to cool slightly for a minute or two; this helps in emulsification.
- 6
Begin to emulsify the sauce: using a fine mesh sieve or a small whisk, start stirring the oil in a circular motion, scraping the bottom of the pan to incorporate the gelatin that has collected there. You can add a tablespoon or two of warm water if the sauce is too thick or difficult to start. The sauce should thicken and become creamy, forming the distinctive 'pil-pil'.
- 7
Once the sauce has formed a beautiful, stable emulsion, return the warm cod loins to the pan. Gently warm them through in the pil-pil sauce for just 1-2 minutes, allowing them to absorb the rich flavors. Be careful not to overheat, which could break the emulsion.
- 8
Serve immediately, spooning plenty of the luscious pil-pil sauce over the cod. Garnish with the reserved confit garlic slices and a sprinkle of freshly chopped parsley, if desired. Enjoy this iconic Basque masterpiece with crusty bread for dipping!
Frequently Asked Questions
How do I properly desalt cod for this dish?+
Place the cod, skin-side up, in a large bowl of cold water in the refrigerator. Change the water every 8-12 hours for at least 48 hours for thick loins, ensuring all salt is removed without losing flavor.
What is the secret to getting the 'pil-pil' sauce to emulsify?+
The key is low, consistent heat, the cod's natural gelatin, and continuous circular stirring with a fine-mesh sieve or whisk as the oil cools slightly. Don't rush it, and be patient as the sauce comes together.
My pil-pil sauce isn't thickening. What should I do?+
If your sauce isn't emulsifying, try adding a tablespoon of warm water or a little more reserved cod gelatin (if you have any), and continue whisking vigorously off the heat until it thickens. Ensure the oil isn't too hot, as excessive heat can prevent emulsification.
Can I make Bacalao al Pil-Pil with fresh cod?+
While traditional Bacalao al Pil-Pil relies on the gelatin from salted cod, you can try with very fresh cod. However, you might need to add a bit of fish stock or an emulsifier like lecithin to help create the sauce texture, as fresh cod releases less natural gelatin.
Mundo Match
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