Spanish Cod with Pil Pil Sauce

(Bacalao al Pil Pil)


By Edu Valor / Author - Spanish Chef

Bacalao al Pil Pil, or cod with pil pil sauce, is a well-known dish throughout Spain. The term "pil pil" refers to the soft sound made as gelatin is released from the cod skin during cooking.

This dish is always prepared on low heat. It ensure the cod doesn’t dry out. The result is a moist texture combined with the pil pil sauce and crispy garlic slices, creating a simple yet refined dish.

In my family, cod was a common ingredient, but we rarely made it this way. Adding some boiled or roasted potatoes and a few tomato slices makes it a health guru's meal.

Spanish cod with pil pil sauce on a dish with a glass of beer.Bacalao al Pil Pil at a restaurant in Seville.

Learn to Confit Cod


The dish originates from the Basque country. 

One important note: you never fry the cod. Instead, it’s cooked at a temperature below the boiling point, around 150°F (65°C).

A cod with pil pil sauce is always prepared at low temperatures to allow the gelatin to emulsify with the olive oil. As the gelatin is released, gently shake the pan in a circular motion to help release even more.


Ingredients for 4 Servings

Preparation: 10 minutes
Cooking: approx. 20 minutes (includes the cooling of the oil)

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 800g/28 oz fresh cod with skin (cut in 200g/7 oz pieces)
  • 2-3 red chili peppers (Spanish peppers)
  • 4 garlic cloves shaved
  • 200ml/7 fl oz extra virgin olive oil
  • a pinch of salt

Let's Make a Fine Bacalao al Pil Pil!


  1. Remove the cod from the refrigerator and let it sit at room temperature for 30 minutes.
  2. In a wide frying pan, heat olive oil over medium heat and fry the garlic slices and chili peppers until the garlic turns golden. Remove the garlic and chilies from the pan.
  3. Reduce the heat to low and measure the oil temperature, ensuring it’s around 65°C (150°F). The fish should sizzle slightly around the edges.
  4. Season the cod fillets lightly with salt and place them in the pan, skin-side down. Cook for 4–5 minutes.
  5. Flip the cod gently with a spatula and cook for another 3–4 minutes. By this point, you should notice the gelatin being released.
  6. Turn off the heat and remove the cod from the pan.
  7. Using a whisk or the back of a sieve, stir the olive oil in the pan to emulsify the gelatin. The pil pil sauce should become pale yellow and foamy, especially when the oil is lukewarm. Do not let it get too hot! This step may take up to 10 minutes.
  8. Serve the cod fillets on a plate, garnish with the crispy garlic slices, and spoon some of the pil pil sauce over the fish. If desired, garnish with minced parsley.


TIPS:

  • For the cod, keep the cooking temperature around 65°C or 150°F. Watch for a slight sizzle on the sides of the fish fillets.
  • Always use cod with the skin.
  • Allow enough time for the oil to cool down.
  • If possible, use a teflon frying pan.

The bay of San Sebastian, Spain.The bay of San Sebastian with the La Concha beach.

What You Will Need

  1. A wide frying pan
  2. A cooking thermometer
  3. Whisk or sieve
  4. Meat knife
  5. Paring knife
  6. Scale
  7. Cutting board
  8. Measuring beaker
  9. Spatula


Variations of Cod with Pil Pil Sauce


There aren’t many variations of this dish. In fact, the recipe stays largely unchanged no matter where you go in Spain.

The only differences you might encounter during your travels are the addition of raw or cooked vegetables, as shown in the main photo above.

Here, the cod is served on a bed of roasted potatoes. Another variation features a bed (or on the side) of boiled potato slices combined with tomato slices. These are often seasoned with white pepper and salt. 


Edu's Delicious Fish Recipes

Spanish eel with potato stew on a dish.All I Pebre (eel-bell pepper stew)