Fish and seafood
A Basque dish from Spain, bacalao al pil-pil is made by gently shaking salted cod with olive oil and garlic until they form a natural emulsion. The sauce thickens on its own thanks to gelatin from the fish, which is the distinctive part of the technique.
Cook the garlic in olive oil over low heat for 5 minutes, until lightly golden. Remove and set aside.
Place the fish fillets in the oil skin-side up and cook gently over very low heat for 15–18 minutes.
Remove the fish. Over low heat, gently swirl the pan in a circular motion until the oil and fish juices form a thick sauce; this may take 5 minutes.
Spoon the sauce and cooked garlic over the fish and serve hot.
Best eaten fresh; reheating is not recommended because the sauce may separate.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.