Bacalao Al Pil Pil


This Cod Dish from the Basque Country is a show stopper and so easy to make with 3 simple ingredients you can make a delicious dish and wow your guests! Traditionally made with salted Cod that add a few steps to remove salt, this dish is easier to make with fresh cod and the recipe works perfectly.

Serves 4


1lb of Cod (best if you find it with skin on)

1 cup of Spanish Extra Virgin Olive Oil


6 garlic Cloves sliced

1 small dried Hot pepper like thai chili


In a skillet add the olive oil and heat to medium low. Add the garlic and cook for about 3 min until fragrant, when cooking low and slow it gives the garlic a nuttier flavor. Remove and set aside

Add that chili and the fish and poach for about 5-7 min per side, you want to render the gelatin that is in the skin because we will need this gelatin to emulsify the sauce.

Remove the fish and chili let the oil cool for about 10 min

To make the Sauce:

Make small circular motions with a small strainer until the sauce thickens enough to coat the fish.

Pour over Cod and add the garlic on top

Add a splash of lemon if you wish and Enjoy with a side of veggies or a fresh salad.