Prep Time: 20 minutes (plus 24 hours for salting)
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Intermediate

What Makes Cod Al Pil Pil Special

Cod Al pil pil is a treasured dish from Spain’s Basque Country. The name comes from the bubbling sound the sauce makes while cooking.

This recipe uses only a few ingredients. You create a silky sauce from olive oil, garlic, and the cod’s natural gelatin. No cream. No flour. Just pure technique.

The magic happens through emulsification. The cod releases collagen that binds with the olive oil. This creates that signature creamy, glossy sauce.

Ingredients

For the Cod

4 thick cod fillets (about 200g each)
Sea salt
200ml extra virgin olive oil

For the Pil Pil Sauce

6-8 garlic cloves, thinly sliced
2-3 dried guindilla peppers (or 1 fresh red chili)
Fresh parsley for garnish

Equipment Needed

Wide shallow pan or clay cazuela
Wooden spoon
Paper towels
Kitchen thermometer (optional)

Instructions

Day Before: Prepare the Cod

Salt the cod fillets generously on both sides
Place in a container and refrigerate for 24 hours
This step is crucial for the sauce to work properly

Day Of: Rinse and Dry

Rinse the cod under cold water to remove excess salt
Pat completely dry with paper towels

Make the Garlic Oil

Pour olive oil into your pan over low heat
Add sliced garlic and peppers to the cold oil
Cook slowly for 5 minutes until garlic turns golden
Remove garlic and peppers and set aside

Cook the Cod

Keep oil at 60-70°C (warm but not smoking)
Place cod fillets skin side down in the oil
Poach gently for 8-10 minutes with barely bubbling oil
Remove cod and set aside

Create the Pil Pil Sauce

Take pan off heat with the oil inside
Tilt and swirl the pan in circular motions
Continue for 5-10 minutes until oil emulsifies
Watch it transform into a white, creamy sauce

Finish the Dish

Return garlic and peppers to the emulsified sauce
Place cod back in skin side up
Spoon sauce over fish and warm for 2-3 minutes
Garnish with parsley and serve immediately

Nutritional Information (Per Serving)

Calories: 420 kcal
Protein: 35g
Fat: 30g
Carbohydrates: 2g
Fiber: 0.5g
Sodium: 850mg
Omega-3: 1.2g

Why This Recipe Works

Fresh cod works best for this dish. The fish releases natural gelatin during cooking. This gelatin is essential for the emulsification process.

The 24-hour salting period firms up the fish. It also helps release more gelatin into the oil. Without this step, your sauce won’t come together properly.

Temperature control makes all the difference. Low, gentle heat allows the emulsion to form. High heat will break the sauce and overcook your fish.

Pro Tips for Success

Use quality olive oil. Since oil is the main ingredient, choose good extra virgin olive oil. It affects both flavor and texture.

Keep the heat low. Your oil should never smoke or boil. Gentle poaching is the key to tender cod.

Be patient with the emulsion. It takes time for the sauce to come together. Keep swirling steadily until it thickens.

Clay cazuelas help. Traditional clay pots maintain steady heat. They’re perfect for Cod Al pil pil. But regular pans work fine too.

Don’t rush the garlic. Golden garlic adds sweetness. Burnt garlic adds bitterness. Cook it slowly and watch carefully.

Common Mistakes to Avoid

The Sauce Won’t Emulsify

This usually happens when the oil gets too hot. It can also mean the cod didn’t release enough gelatin. Make sure you salt the fish for the full 24 hours.

The Cod Overcooks

Remember that gentle poaching is key. The fish continues cooking even after you remove it from heat. Don’t leave it in too long.

The Garlic Burns

Always add garlic to cold oil. Heat them together slowly. This prevents burning and develops better flavor.

The Sauce Breaks

If your sauce separates, the temperature was too high. You can sometimes save it by adding a splash of cold water and swirling again.

Serving Suggestions

Serve Cod Al pil pil straight from the cooking pan. The dish looks beautiful in a traditional cazuela.

Crusty bread is essential. You’ll want to soak up every drop of that precious sauce. Toast it lightly for extra texture.

A simple green salad balances the richness. Dress it lightly with lemon and olive oil.

Variations to Try

Spicy Cod Al Pil Pil

Add more guindilla peppers for extra heat. Some cooks include a pinch of cayenne pepper. Adjust the spice level to your taste.

With Vegetables

While not traditional, you can add vegetables. Thin asparagus or green beans work nicely. Add them when cooking the garlic.

Using Hake

Hake is another traditional option. It works wonderfully with this technique. Just adjust cooking time based on the thickness of your fillets.

Add Fresh Herbs

Some chefs add thyme or bay leaves to the oil. This adds subtle flavor without overwhelming the dish.

Storage and Reheating

Cod Al pil pil tastes best when served fresh. The sauce can separate during storage.

If you have leftovers, store them in the refrigerator. They’ll keep for up to 2 days.

To reheat, use very low heat. Add a tablespoon of water if needed. Swirl the pan gently to re-emulsify the sauce.

The History Behind Cod Al Pil Pil

This dish comes from the Basque Country in northern Spain. The region is famous for its exceptional cuisine and cooking techniques.

Cod Al pil pil probably originated in the 19th century. Basque fishermen created this method using simple ingredients. They needed ways to prepare their daily catch.

The technique passed through generations. Mothers taught daughters. Chefs taught apprentices. Each added their own touch.

Today, Cod Al pil pil appears on menus at Michelin-starred restaurants. Yet it remains a beloved home cooking staple. The recipe celebrates simplicity over complexity.

Health Benefits of Cod Al Pil Pil

Cod provides excellent lean protein. It’s one of the healthiest fish you can eat. Each serving delivers substantial protein with minimal calories.

The fish is rich in vitamin B12. This nutrient supports nerve function and red blood cell formation. Cod also contains selenium, which supports immune health.

Omega-3 fatty acids in cod promote heart health. They reduce inflammation throughout the body. These healthy fats also support brain function.

Olive oil brings its own benefits. It contains monounsaturated fats that support cardiovascular health. The oil also provides antioxidants that fight inflammation.

Together, these ingredients create a nutritious meal. Cod Al pil pil is indulgent yet surprisingly healthy.

Troubleshooting Guide

My sauce is too thin

Continue swirling the pan off heat. The emulsion takes time to form. If it still won’t thicken, your oil may have been too hot.

My sauce is too thick

Add a small splash of water. Swirl gently to incorporate. This will loosen the sauce to the right consistency.

The fish is dry

You cooked it at too high a temperature or for too long. Remember, gentle poaching is essential. The oil should barely bubble.

There’s no emulsion at all

The cod may not have released enough gelatin. Make sure you’re using fresh cod and salting it for 24 hours. Frozen cod releases less gelatin.

Frequently Asked Questions

Can I use frozen cod? Fresh cod works best, but frozen can work. Thaw it completely and salt it for the full 24 hours. The gelatin release may be less, making emulsification harder.

Do I need a clay cazuela? No, but it helps maintain steady temperature. A regular wide, shallow pan works fine.

Can I make this ahead? The dish is best served fresh. The sauce quality decreases when reheated.

What if I can’t find guindilla peppers? Use dried red chili flakes or fresh red chili peppers. Adjust the amount to your heat preference.

Is the salting step really necessary? Yes, absolutely. It firms the fish and helps release the gelatin needed for the sauce.

Why You Should Try Cod Al Pil Pil

This dish challenges you as a cook. It requires patience and attention to detail. But the results are absolutely worth the effort.

Your first attempt might not be perfect. Even experienced cooks sometimes struggle with the emulsion. Keep practicing. Each time you make Cod Al pil pil, you’ll improve.

The dish proves that simple ingredients create extraordinary results. Just cod, oil, and garlic transform into restaurant-quality food. That’s the beauty of Basque cooking.

Cod Al pil pil impresses guests. They’ll think you spent hours in the kitchen. In reality, the active cooking time is minimal. The technique does most of the work.

This recipe connects you to culinary tradition. You’re using methods perfected over generations. There’s something special about cooking this way.

Final Tips

Take your time with this recipe. Rushing leads to mistakes. The low, slow approach works best.

Trust the process. The emulsion will happen if you follow the steps. Keep swirling even when your arm gets tired.

Taste and adjust. Add more salt if needed. Adjust the peppers for your spice preference.

Enjoy the experience. Cooking Cod Al pil pil is as much about the process as the result. Embrace the technique and have fun.

Soon you’ll be serving perfect Cod Al pil pil. Your family and friends will be impressed. And you’ll have mastered a classic Basque technique.

Cod Al Pil Pil: Discover the Heavenly Classic