Bacalao al Pil Pil recipe

bacalao al pil pil recipe

bacalao al pil pil recipe

Bacalao al Pil Pil, a Basque culinary treasure, is a dish that celebrates the simple yet exquisite flavors of the sea. This dish, which translates to “cod in pil pil sauce,” is a testament to the magic that happens when fresh cod, garlic, and olive oil come together in a symphony of flavors.   

 
 

Bacalao al Pil Pil is a culinary dance, a delicate balance of ingredients and techniques. The cod, flaky and tender, is cooked in olive oil with garlic and chili peppers, creating an emulsion that thickens into a rich and flavorful sauce.

This dish is a symbol of Basque culinary heritage, a tradition passed down through generations. It is a celebration of the sea, a tribute to the fresh ingredients that the region has to offer.   

 

Bacalao al Pil Pil is a must-try for anyone seeking an authentic taste of the Basque Country. It is a dish that tantalizes the taste buds, a culinary adventure that will leave you wanting more.

Ingredients:

  • 1.5 lbs salt cod (bacalao), soaked for 24 hours, changing water several times
  • 1 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 2 dried chiles de árbol, or other small dried chiles, crumbled

Instructions:

  1. Drain the cod and pat it dry.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the garlic and chiles and cook until fragrant, about 1 minute.
  4. Add the cod, skin side down, and cook until golden brown, about 5 minutes.
  5. Flip the cod and cook for 2-3 minutes more, or until cooked through.
  6. Remove the cod from the skillet and set aside.
  7. Increase the heat to high and bring the oil to a simmer.
  8. Cook for 2-3 minutes, or until the sauce has thickened slightly.
  9. Return the cod to the skillet and spoon the sauce over it.
  10. Serve immediately.