National Dish Spain: Bacalao al Pil-Pil (Recipe)
In this article
Discover Bacalao al Pil-Pil, one of Spain’s most celebrated dishes! This Basque classic turns just a handful of humble ingredients into something quietly spectacular: tender salt cod bathed in a silky, golden emulsion of olive oil and garlic. There is no cream or flour here — the glossy sauce comes entirely from the gentle swirl of the pan. Simple, soulful and deeply satisfying, it is a true treat for food lovers looking to explore new culinary horizons.
About Bacalao al Pil-Pil
Bacalao al Pil-Pil is a traditional Basque dish that wins admirers with its simple yet wonderfully intense preparation. At its heart lies salt cod and a delicate emulsion of olive oil, garlic and the cod’s own natural gelatine. This particular combination gives the dish its signature glossy texture and its unmistakable flavour. For anyone keen to discover new flavours, Bacalao al Pil-Pil is an absolute must, and a fine example of the seafood traditions found across Spanish cuisine.
Ingredients (serves 1–2)
- 200g salt cod
- 4 cloves of garlic
- 100ml olive oil
- 1 red chilli
Shopping for the ingredients
The right ingredients are crucial for an authentic Bacalao al Pil-Pil. The cod should be of high quality and can be bought either fresh or as salted stockfish. When choosing your olive oil, reach for an extra virgin variety to bring out the very best flavour. Garlic and chillies are easy to find in any well-stocked supermarket or at the local market, much as they are for a warming bowl of Almejas en Salsa Verde.
Preparing the dish
Begin by de-salting the cod: soak it in cold water for 24–48 hours, changing the water regularly. Peel the garlic cloves and slice them thinly. The chilli should also be cut into fine rings. It is best to prepare all your ingredients in advance so they are right to hand once you start cooking, just as you would for a tidy plate of Merluza en Salsa Verde.
Step-by-step instructions
- Heat the olive oil in a pan over low heat.
- Add the garlic slices and fry them until golden brown.
- Remove the garlic from the pan and place the cod skin-side down in the oil.
- Let the cod cook gently over low heat for about 10 minutes, then lift it out of the pan.
- Swirl the pan gently to form the emulsion of oil and fish gelatine, then return the cod to the pan.
- Garnish the dish with the garlic slices and chilli rings.
Gluten-free / lactose-free version
Bacalao al Pil-Pil is naturally gluten-free and lactose-free, which makes it an excellent choice for anyone with these intolerances. Simply take care that no hidden ingredients containing gluten or lactose creep into the dish. When cooking, for example, avoid any gluten-based thickeners or lactose-rich butter substitutes. The clean simplicity of the recipe means there is very little that needs adjusting.
Tips for vegans and vegetarians
This recipe leans heavily on fish, which makes it tricky to turn fully vegan. For vegetarians, however, the cod can be swapped for caramelised tofu or slices of aubergine. The method stays almost exactly the same, with the seasoning and the emulsion of olive oil and garlic giving the vegetarian version every bit of the same satisfying kick.
More tips and tricks
Always use a high-quality olive oil, as it has a decisive influence on the flavour of the finished dish. Cut the garlic into even slices and fry it over low heat to avoid any bitterness. Patience is key here: the heat should never be too high if the emulsion is to form successfully. Let the flavours meld together slowly to achieve the very best result.
Adapting the recipe to your taste
The recipe is easy to tailor to personal preference. If you like things hotter, use more chilli or choose a fierier variety. Garlic lovers can simply increase the amount, and you can add other herbs such as parsley if you fancy. Taste is subjective, so adjust your Bacalao al Pil-Pil to suit your own palate.
Ingredient substitutions
If you cannot find cod, you can use another white fish such as pollock or halibut. For those sensitive to heat, milder peppers can stand in for the chilli. The olive oil can be replaced with another high-quality vegetable oil, though this will alter the flavour a little. Be creative and experiment — the same spirit that makes Bacalao con Pasas such a joy to cook.
Drink pairing ideas
A dry white wine pairs beautifully with a classic Bacalao al Pil-Pil — a Rueda or an Albariño, for instance. A lighter red such as a Rioja can also work in lovely harmony with the dish. For an alcohol-free option, a refreshing soda water with lemon fits the bill nicely. Choose your drink according to your own tastes and the occasion.
Serving and presentation ideas
Presentation matters: serve the Bacalao al Pil-Pil on a beautiful white plate to make the colours sing. Garnish the dish with finely chopped parsley and a few slices of lemon. A handful of extra garlic slices and chilli rings not only look the part but add a further layer of flavour. Your guests are sure to be impressed.
A bit of history
Bacalao al Pil-Pil has its roots in Basque cuisine and is especially popular in the region around Bilbao. It was originally prepared by sailors, who carried salted cod as long-lasting provisions on their voyages. The technique of creating an emulsion from olive oil and fish gelatine is a particular art, and bears witness to the culinary tradition and refinement of the region. Today the dish is a symbol of Basque hospitality and gastronomy.
More recipe ideas
Summary: Bacalao al Pil-Pil
Bacalao al Pil-Pil is a delicious and traditional Basque dish that delights with simple ingredients and a special method of preparation. With high-quality cod, garlic, olive oil and chilli, you can conjure up a dish that wins everyone over with its flavours and textures. Whether for your next dinner with guests or as a special treat just for yourself, this recipe is guaranteed to thrill your taste buds.
