Cod al Pil Pil

• 800g desalted cod in loin pieces
• 300ml extra virgin olive oil
• 6 sliced garlic cloves
• 2 dried chili peppers

👨‍🍳 Step-by-step instructions

1. 1

   Confite the garlic in oil over very low heat until it is golden. Remove the garlic and chili peppers.

2. 2

   Wait for the oil to cool down (around 80°C).

3. 3

   Add the cod loins with the skin facing down.

4. 4

   Cook over minimal heat for 20 minutes without boiling. The cod will release its gelatin.

5. 5

   Remove the cod. Move the pan in constant circles: the gelatin will emulsify with the oil, creating the pil pil sauce.

💡 Chef's tip

Temperature is crucial: if the oil boils, the gelatin coagulates and does not emulsify. The movement must be constant and patient.

📝 Our take

Pil pil is the most technically demanding recipe in Basque cooking and also one of the most satisfying when it works. That pearlescent white sauce that forms on its own from the codfish gelatin and oil is practically magic. It requires patience and temperature control, nothing more.

🍷 Wine & food pairing

Cold Txakoli, the quintessential Basque wine, or a Galician Albariño. Both have the acidity this rich dish calls for.

Suggested wine: Getaria Txakoli