Dish

Bacalao al pil-pil

Codfish al pil-pil

Bacalao al pil-pil is made by slowly cooking salt cod in olive oil and garlic until the fish flakes apart and the oil emulsifies into a creamy sauce. The dish is typically served with crusty bread to soak up the sauce. The salt cod used in the dish is traditionally soaked in water for several days to remove excess salt. The dish is a staple of Basque cuisine and is often served at special occasions and celebrations.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bacalao al pil-pil has its roots in Basque cuisine, where it has been a staple for centuries. The dish is believed to have originated in the coastal town of Getaria, where fishermen would prepare it on their boats using the catch of the day. Today, the dish is enjoyed throughout Spain and beyond.

Dietary considerations

The dish is high in protein and healthy fats, but may be high in sodium due to the salt cod. It is not suitable for those with fish allergies or sensitivities.

Variations

Variations of the dish may include the addition of peppers, onions, or tomatoes. Some recipes may also call for the use of other types of fish, such as hake or monkfish.

Presentation and garnishing

Bacalao al pil-pil is traditionally served in a clay dish, with the fish and sauce arranged in a circular pattern. The dish is often garnished with parsley or chopped garlic.

Tips & Tricks

To achieve the perfect creamy texture, it is important to cook the fish and garlic slowly over low heat, stirring constantly. Be sure to use high-quality olive oil for the best flavor.