Bacalao al pil-pil | Cod pil-pil style


If there is a worldwide known fish this is cod. In UK we have the classic fish & chips, but if you want to go for a slightly more healthy recipe then you have to try bacalao al pil-pil, a traditional recipe from the Basque Country. The first tip, as I always say, the fresher the fish, the better, but you can also use frozen cod. Tip 2: Be careful with the amount of salt you use when frying it. Final tip: use a colander to thicken the sauce, make sure the oil isn’t very hot and be patient! Experienced chefs prepare the sauce with the garlic cloves, the chilli flakes and the cod in the pan all together but this is way more difficult.

Let me know if you prepare it! ❤️

Serves: 1-2 (depends on the size of the cod fillets)

Difficulty: I’m a little genius



3 cod fillets

2 garlic cloves

chili flakes

100ml olive oil



Fry the chili flakes and the garlic cloves for a couple of minutes in olive oil.

Remove the chili flakes and the garlic cloves from the oil and use it to fry the cod.

Once the cod is completely fried remove it from the pan and thicken the sauce. The olive oil and the gelatin have to bind together. This step is tricky. The oil must be around 60ºC. You can prepare the sauce only by doing circular movements with the pan but it takes longer. Doing these movements with a strainer makes everything easier.

It will take around 5 minutes (depending on the temperature of the oil) for the sauce to have the proper thickness.

Cover your cod fillets with the pil-pil sauce and enjoy cocinero!

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