Bacalao al Pil Pil
Tender salt cod poached in a silky emulsion of garlic and olive oil, finished with a peppery drizzle. A Spanish classic that tastes restaurant-worthy but takes just 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 10 oz salt cod fillets (or canned salt cod, drained and rinsed)
- 6 clove whole garlic cloves, peeled
- 1 cup extra virgin olive oil
- 1 piece whole dried red chili (optional but recommended)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
If using whole salt cod, soak it in cold water for 12–24 hours in the refrigerator, changing the water every 6 hours, until the flesh is tender and tastes only lightly salty. If using canned, skip this step.
- 2
After soaking, rinse the cod under cold running water and pat it completely dry with a clean kitchen towel, pressing gently to absorb all surface moisture.
- 3
Cut the dried chili lengthwise in half with a knife, then use a small spoon to scrape out and discard the seeds, leaving the red flesh intact.
- 4
Pour the olive oil into a 10-inch shallow pan and add the 6 whole garlic cloves and the halved chili. Place over medium-low heat and let the oil warm slowly, about 5 minutes, until you smell the garlic fragrance strongly and the oil shimmers gently.
- 5
Carefully arrange the cod fillets skin-side down in the warm oil, spacing them so they sit flat in a single layer without crowding.
- 6
Maintain the heat at medium-low so the oil barely bubbles around the edges; never let it reach a full simmer. Cook the cod for 12–15 minutes, until the flesh is opaque white throughout and pulls apart easily with a fork when tested.
- 7
Remove the pan from the heat and carefully lift the cod onto a warm plate using a slotted spatula, leaving the oil, garlic, and chili in the pan.
- 8
Place the pan back over medium-low heat and use a wooden spoon to gently mash the soft garlic cloves against the side of the pan, releasing their paste into the oil and creating a creamy, pale emulsion, about 1 minute.
- 9
Add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to the oil, stir once, and then pour the emulsion and garlic-chili mixture over the warm cod on the plate.
Tools you’ll need
- 10-inch shallow pan or wide skillet
- small spoon
- slotted spatula
- wooden spoon
- cutting board
- chef's knife
- clean kitchen towel
- fork for testing doneness
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