Bacalao al pil-pil – cod in emulsified garlic oil
Four ingredients, one transformation: desalted cod, good olive oil, garlic and a guindilla. From the fish's gelatine and the oil, patient swirling builds the golden pil-pil sauce — the sound in the cazuela gives the dish its name. Basque cooking in its purest form.
Desalt the salted cod for 48 hours in the fridge in plenty of cold water, changing the water several times a day. (Lightly salt fresh cod only.) Pat dry.
Warm the olive oil gently in a cazuela, letting the garlic and guindilla turn golden over low heat for 3–4 minutes — without browning. Remove.
Lay the pieces of cod in the hand-warm oil (about 60–65 °C) and confit them very gently for 8–10 minutes, until just set; the fish releases its gelatine as it cooks.
Remove the pieces, take the pan off the heat and swirl the oil with the fish juices in circular motions until a creamy, pale-golden emulsion forms. Return the cod and arrange with the garlic and guindilla.
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