Spanish Bacalao al Pil Pil (Salt Cod in Olive Oil Sauce)

Bacalao al Pil Pil is a classic Spanish dish that epitomizes the simplicity and elegance of Basque cuisine. Made with just a handful of ingredients; salt cod, olive oil, garlic, and a hint of chili, this dish transforms into a rich and flavourful experience that highlights the art of traditional cooking.

The magic lies in its silky, emulsified sauce, which forms naturally as the cod releases its gelatine, combining with the olive oil to create a luscious texture. It’s a dish that tells a story of tradition, coastal heritage, and culinary mastery.

What Is Bacalao al Pil Pil?

Bacalao al Pil Pil is a Basque dish that features salt cod, slowly cooked in olive oil until a thick, glossy sauce forms. The dish is named after the “pil pil” sound, which mimics the gentle bubbling of the olive oil as the fish cooks.

The cod is desalted by soaking it in water for at least 24 hours before cooking, allowing it to regain its tenderness while retaining a unique flavour. Thin slices of garlic and a touch of dried chili pepper are added to infuse the oil with aromatic depth.

This dish is a prime example of how a few simple ingredients can be elevated through technique. The key to Bacalao al Pil Pil is the emulsification process, where the natural gelatine from the fish combines with the olive oil to form a smooth, rich sauce.

It’s a dish that requires patience and skill but rewards with a flavour that’s both delicate and bold, embodying the essence of Basque culinary tradition.

Ingredients and Taste

The main ingredient in Bacalao al Pil Pil is, of course, the salt cod, which is rehydrated and desalted before being cooked. High-quality extra virgin olive oil is used generously in the dish, not only to cook the cod but to create the sauce.

Sliced garlic infuses the oil with a fragrant aroma, while a bit of dried chili adds just the right amount of heat without overwhelming the dish.

The taste of Bacalao al Pil Pil is characterized by the savoury richness of the cod, which has a mild yet distinctive flavour that pairs beautifully with the fruity notes of the olive oil. The sauce itself is silky and unctuous, coating each bite with a luxurious texture.

The garlic adds a subtle pungency, while the chili provides a gentle warmth that lingers on the palate. Together, these elements create a dish that is balanced, flavourful, and incredibly satisfying, making it a true celebration of Basque cuisine.

A Taste of History

Bacalao al Pil Pil has deep roots in the Basque Country, a region in northern Spain known for its maritime heritage and culinary excellence. The dish reflects a time when salt cod was a staple in coastal diets, thanks to its long shelf life and the region’s tradition of preserving fish through salting.

Bacalao, or salt cod, became a popular ingredient not only for its practicality but also for its distinctive flavour, which developed through the preservation process.

The technique used to make Bacalao al Pil Pil dates back centuries, when cooks discovered that the natural gelatine released from the cod during slow cooking could be emulsified with olive oil to create a sauce.

This discovery turned a simple, preserved fish into a dish of refined sophistication. The name “pil pil” is said to imitate the sound of the oil gently bubbling as the fish releases its gelatine, a subtle reminder of the dish’s humble origins.