Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bacalao al Pil-Pil
Salt cod poached in olive oil and garlic, gently swirled until the natural gelatin forms a glossy, trembling sauce — a Basque kitchen marvel.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prepare the Cod: After properly desalting the cod (changing the water every 8 hours for 2 days), pat the fillets completely dry with paper towels. Any moisture will ruin the emulsion.
- 2
Infuse the Oil: In a wide, shallow terracotta cazuela or heavy skillet, heat the olive oil over low heat. Add the sliced garlic and guindillas. Cook gently until the garlic is lightly golden but not browned. Remove the garlic and chilies with a slotted spoon and set aside.
- 3
Poach the Cod: Remove the pan from the heat to let the oil cool slightly (it should be around 60°C/140°F). Place the cod fillets in the oil, skin-side up. Return to very low heat. Cook for 10-15 minutes, allowing the cod to release its natural gelatins (the white milky substance) into the oil.
- 4
Start the Emulsion: Remove the pan from the heat. Transfer the cod fillets to a warm plate, leaving the oil and gelatin in the pan.
- 5
Create the Pil-Pil: Using a small, fine-mesh strainer or by constantly swirling the pan in a circular motion off the heat, agitate the oil and gelatin together. The mixture will slowly emulsify into a thick, pale-yellow, creamy sauce. This takes patience and continuous movement for 5-10 minutes.
- 6
Serve: Return the cod fillets to the creamy pil-pil sauce and heat very gently for 1 minute just to warm through. Garnish with the reserved crispy garlic and chilies. Serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving605
Calories
0 g
Protein
2 g
Carbs
68 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bacalao al pil-pil is a Basque masterpiece of salt cod cooked in olive oil, garlic, and chili until the cod's own gelatin emulsifies with the oil into a glossy, pale yellow sauce. The dish's magic is that the sauce contains no flour or cream; it is built entirely from the natural gelatin released by the fish, swirled together by hand. The name pil-pil is said to mimic the sound of the oil gently bubbling as the cod cooks.
Listahan note
This version honors the no-shortcut Basque method, coaxing the emulsion from the cod's own gelatin through patient swirling rather than thickeners.
Technique cues
- Soak the salt cod properly, changing the water several times over a day or two, so it rehydrates and loses its harsh saltiness.
- Cook the cod gently in warm oil, never hot, so it releases its gelatin slowly instead of toughening.
- Build the emulsion by swirling the pan in a constant circular motion off the heat, which whips the gelatin and oil into the signature pil-pil sauce.
Kitchen flow
- Parallel prep
- Start desalting the cod one to two days ahead, then on cooking day slice the garlic and chili before warming the oil.
- Make-ahead
- The desalting is the make-ahead step; the emulsion itself must be made fresh and served right away.
- Leftover move
- Flake leftover cod and its sauce into scrambled eggs or fold through warm potatoes for a next-day brunch.
- Cleanup rhythm
- The pan held only oil and fish, so a hot soapy wash clears it quickly; wipe while warm to lift any gelatin.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Salt cod (bacalao)
the entire dish
Purpose: Salt cod is both the protein and the source of the gelatin that thickens the sauce.
Handling: Soak it for one to two days with frequent water changes until rehydrated and mild.
Adaptation: Fresh cod loins work for a quicker, milder version, though they release less gelatin for the emulsion.
Extra virgin olive oil
the sauce base
Purpose: A generous amount of oil emulsifies with the cod gelatin into the velvety pil-pil sauce.
Handling: Use enough to nearly cover the cod, and keep it warm rather than hot.
Adaptation: A good fruity olive oil is essential; the dish is built on its flavor.
Garlic
aromatic foundation
Purpose: Sliced garlic perfumes the oil and flavors the whole dish.
Handling: Slice thin and cook gently in the oil until golden, then set aside for garnish.
Adaptation: No real substitute; garlic is core to the flavor.
Dried chili
gentle heat
Purpose: A dried guindilla chili adds a mild warmth that cuts the richness of the oil.
Handling: Fry it briefly in the oil with the garlic, then remove before it burns.
Adaptation: A pinch of red pepper flakes gives the same gentle kick.
Technique notes
- Let the oil cool slightly before you start swirling; too hot and the gelatin will not emulsify, splitting the sauce instead.
- If the emulsion stubbornly refuses to come together, swirl in a spoonful of warm water to help it bind.
- Cook the cod skin-side up first; the skin holds much of the gelatin you need for the sauce.
Ingredient swaps
- Gluten-free direction
- Naturally gluten-free, since the sauce is thickened by gelatin rather than flour.
- Lower-sodium direction
- Soak the salt cod longer with more water changes, or use fresh cod with a light hand on the salt.
- Quicker direction
- Use fresh cod loins to skip the multi-day soak, accepting a slightly thinner emulsion.
Serve alongside
- Boiled new potatoes
- Pan-fried piquillo peppers
- Crusty Basque bread
- Simple green salad
- Basque Txakoli white
- Crisp Albarino
- Dry cava
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate for up to two days; the emulsion may break when chilled but the flavor remains. Reheat very gently and re-swirl, or repurpose the cod into another dish. Do not freeze, as the delicate emulsion and cod texture both suffer.
Equipment
- Wide shallow earthenware cazuela or skillet
- Fine-mesh sieve or slotted spoon
- Wide bowl for desalting
- Patience for the swirling motion
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