Authentic home cooking from Spain, with US measurements. 
Bacalao al pil pil
Bacalao al pil-pil: quality ingredients, patience, and a gentle touch. There’s no rushing here—just good cod, olive oil, garlic, and chili, slowly brought together over low heat, just like in northern Spain. This is a recipe for bread, quiet, and pure enjoyment.
Bacalao al pil pil
Bacalao al pil-pil: quality ingredients, patience, and a gentle touch. There’s no rushing here—just good cod, olive oil, garlic, and chili, slowly brought together over low heat, just like in northern Spain. This is a recipe for bread, quiet, and pure enjoyment.
Open in Cookpad AppSteps
- 1
Slice the garlic cloves and sauté them in a little olive oil until golden. Remove and set aside.
- 2
Heat the olive oil and add about three garlic cloves. Once the oil is hot, lower the heat and place the cod fillets skin side up. Cook for about 5 minutes (the exact time depends on the thickness of the fillets). Keep the heat low so the cod releases its juices.
- 3
Gently shake the pan from time to time.
- 4
Flip the fillets and cook for another 5 minutes.
- 5
Remove the fillets. Let the oil cool slightly, then use a strainer to gently move the pan and oil until the oil emulsifies and forms the classic thick green Pil Pil sauce.
- 6
Serve the cod fillets topped with the sauce and some golden garlic slices.
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