How To Make Bacalao Al Pil Pil

Bacalao al pil pil is a traditional, classical basque(cuisine of the Basque country) with bacalao(salted cod) and a Spanish dish having garlic, olive oil, and chili whenever it is needed. This special dish relies on a very old technique. It gives a unique taste with a creamy sauce that forms naturally as the fish cooks; no cream or flour is needed. It has been famous for its deep flavor and humble roots.

Basque Origin and Cultural Significance

This dish comes from northern Spain, which is famous for its simple food traditions. Bacalao al pil pil is Mediterranean seafood. Pil means” to the sound the oil makes while cooking.” It is a symbol of some tradition and skill often made for some special days like special events or holidays.

Simplicity and Flavor of the Recipe

As it is made up of four main ingredients( cod, garlic, olive oil, chili), the magic counts only when the cod creates a silky sauce with garlic-infused (drizzling over roasted potatoes for a quick flavor boost) olive oil.

What is Bacalao al pil pil?

As Bacalao al pil pil is a traditional dish, “Pil pil” is an onomatopoeic term refers to the technique of gently shaking a pan to create an emulsion from the cod’s gelatin and the olive oil. That “pil-pil” noise is actually a sign that the magic is happening.

History and Background

Its origin comes from the Basque sailors of the 19th century. At that, they were looking for clever ways to cook cod during their long-distance journeys undertaken by ships across oceans and sea. Salted cod (bacalao) became popular in Spain centuries ago thanks to trade with the North Atlantic and Mediterranean.

This dish originates from the humble kitchens of Basque fishermen. It became a symbol of skill and tradition. It is often passed down through generations. Today, it is served in pintxo bars, restaurants, and homes, especially during Lent, Easter, or special family meals.

What Makes It So Special

Bacalao al pil pil is special because of its unique emulsion technique. No flour, no butter, no cream; just patience and gentle movement of the pan. The emulsification process shows an understanding of ingredients and techniques, resulting in enhanced flavor and texture.

Basic Ingredients

Making Bacalao al Pil Pil is all about quality over quantity. The bacalao al pil pil only needs a handful of high-quality ingredients. Below is a simple and clear list of everything you will need.

Salt Cod (Bacalao): It needed 150-200g salt cod fillets each. Make sure to follow the desalting process before cooking.
Extra Virgin Olive Oil: 1 cup (250 ml) of high-quality olive oil forms the base of the sauce.
Garlic: 6–8 cloves infuse the oil with flavor known as “guindilla” in Dried red Chili (Guindilla):1-2, thinly sliced or whole (optional, for a touch of heat).

Optional Garnish (for flavor and presentation):

Fresh parsley, chopped: Adds a fresh herbal note and a pop of color right before serving.
Crusty bread

How to Desalt Salted Cod (If Using)

Salt cod is preserved by heavily salting and drying it. But before you cook it, the salt needs to be gently removed through soaking. Desalting removes the majority of this salt and rehydrates the fish, making it palatable and restoring its tender, flaky texture.

Step-by-Step Desalting Method:

Rinse off excess salt: Start by rinsing salt cod under cold water to remove the outer layer of salt.
Cut (if necessary): This will ensure more even desalting, as thinner pieces will desalt faster than thicker ones. If your pieces are already portion-sized, leave them as it is.

Refrigerate: Place the cod in the refrigerator (ideally between 2-8°C / 35-46°F) and prevent spoilage during the desalting process. It may take 24 to 48 hours, depending on the thickness of the fillets.

Thin fillets: 24 hours

Thick fillets or loins: 36–48 hours

Change water: Change the water every 8 hours. To continue drawing out salt, the water must change regularly. It is the most critical part of the process.
Rinse and dry: Rinse the cod again under cold water. Dry it with paper towels before using it in cooking. It helps the cod cook evenly and contributes to the pil pil emulsion.
Prepare for Pil Pil: The desalted cod is ready to prepare bacalao al pil Pil, which involves gently cooking it in olive oil with garlic and chili peppers, which create a unique sauce.

How to Know It’s Ready:

Taste Test: Remove a small piece from the thickest part of the cod fillets. It can taste raw; it’s perfectly safe.

Spot the Signs:

The cod is tender to the touch
The color will have lightened, usually to an off-white or creamy color.
The cod tastes mildly salted, not overpowering
The cod’s texture should be rehydrated.

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Step-by-Step Instructions

There are some step by step instructions to make Bacalao al pil pil:

Step 1: Infuse the Oil with Garlic and Chili

Use a wide, heavy-bottomed skillet or earthenware clay cazuela, and add 1 cup of olive oil.
Add 6-8 cloves of sliced garlic and 1-2 dried red chilies (if using)
Heat on low heat until the garlic turns light golden, not burnt.
Remove the light golden garlic and chilies from the oil with a small strainer, and add them back as Garnish later.

Step 2: Cook the Cod Gently

The desalted codpieces are thoroughly patted dry with paper towels.
Maintains the heat up to low medium.
Place the code fillets (skin-side down if using skin-on) in the garlic-infused oil.
Cook them gently for about 6–8 minutes per side. It depends on thickness. Do not move them too much.
When the oil around the code looks slightly cloudy, please remove the code pieces carefully from the pan and set them aside on a warm plate.

Step 3: Make the Pil Pil Sauce (Emulsion)

pil pil sauce ingredients, Let the oil cool slightly (if it is too hot, the emulsion will not form).
Place the pan with the infused oil back over low heat.
Create an emulsion by gently swirling a pan in a circular motion or by using a fine mesh strainer or small whisk to stir in oil in small circles at the bottom of the pan.
Also, add oil in small increments until the sauce thickens and becomes golden creamy.
This process can take 5 to 15 minutes or even longer, depending on the amount of gelatin released and your technique.
If the sauce gets too thick, add one tablespoon of warm water or a little more of the cod’s cooking juices.

Step 4: Combine and Serve

Once the pil pil sauce is ready, return the cooked cod pieces to the pan.
Garnish with the fried garlic and chili pieces that were set aside earlier.
A dish that is best served directly from the pan or transferred to a warm serving dish.
Serve hot with crusty bread to soak up every drop of the sauce.

Tips for Perfect Pil Pil

There are many tips we should follow to enhance the flavour and make it better. some tips are given as:

Emulsion Tips: Getting That Sauce Just Right:

Control the Heat (Crucial!): If the oil gets too hot, the emulsion will break, and if the oil gets cold, it will not form at all. Many chefs recommend around 60-70°C (140-160°F) for the oil during the emulsion phase.
Swirl gently and patiently: Use a circular motion with the pan. It can take a few minutes to start forming.
Use skin-on cod: skin-on cod creates gelatin, which is necessary for emulsion.

Best Pans to Use for Pil Pil:

Spanish clay pan: It is also known as clay cazuela, which is traditional, rustic, and ideal for maintaining low temperatures.
Nonstick pan: It must be a nonstick pan so that it allows the cod to release gelatin without sticking or breaking.
Cast Iron Skillet: A very good modern alternative. It will make sure to manage heat carefully to avoid hotspots.

Serving Suggestions:

Bread (Absolutely Essential!): It is crucial to use crusty bread, which is essential for mopping up the sauce. Also, add some boiled and roasted potatoes, grilled vegetables and a light salad.
Wine pairing: Use a dry Spanish white wine like Albariño, Txakoli, or Verdejo, and for red wine lovers, a light Rioja and Pinot Noir can also be used.

Conclusion:

Whether it is a cook or anyone trying Basque cuisine for the first time, Bacalao al Pil Pil is the kind of dish that rewards simplicity. It is a signature dish that truly shows the power of technique and the quality of its components. The process is incredibly rewarding, and the unique, rich flavor of Pil Pil sauce is an experience every food enthusiast should try this.

It will be a pleasure to hear about your experience! Have you made bacalao pil pil before? Do you have your secret tips or a family tradition for making this dish? Please share your thoughts with triumph photos and how it turned out, or if you have any questions in the comments below!