Spain Bacalao al Pil-Pil (Salted Cod with Pil-Pil Sauce)
Bacalao al pil-pil, or salted cod in pil-pil sauce, is a flavorful Spanish dish that features a minimal number of ingredients but has a bold flavor emblematic of the national cuisine. The key to this dish is the technique of creating a delicious pil-pil sauce. A Basque specialty, pil-pil is a thick emulsion of olive oil and the natural gelatin of the fish, created in the pan. The added heat of chili peppers and the sharp bite of sautéed garlic complement the salt-cured cod to make a clean and delicious dish.
Prep Time
15 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
20 minutes
Total Time
24 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (1 kg) bacalao (salted cod)
- 1 cup + 3 Tbsp (280 ml) olive oil
- 6 cloves garlic, sliced
- ½ jalapeño, deseeded and sliced into rings
Directions
- Cut the cod into small pieces, about 3-inch (8-cm) squares, leaving the skin intact.
- Place the fish in a single layer in a glass baking dish and cover with water.
- Wrap the baking dish in plastic. The bacalao will need to soak for at least 24 hours to draw the salt out of the flesh. Change the water 2–4 times during the soaking period.
- When the cod is desalted, rinse it and pat dry with a paper towel.
- In a large skillet over low heat, add 3 tablespoons (45 ml) of olive oil.
- Sauté the garlic until browned and set aside.
- Remove the oil from the heat to cool.
- Once the garlic-infused oil is cool, return the pan to low heat and add the cod, skin-side up.
- Slowly drizzle the remaining olive oil into the pan, constantly stirring to emulsify the oil and fish juices.
- Stir slowly and continuously for 15 minutes.
- Remove the pan from the heat and let the fish rest for 5 minutes while the sauce thickens.
- Divide the cod on serving plates and spoon the pil-pil over the top.
- Garnish the dish with the sautéed garlic and fresh jalapeño slices.
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