Bacalao al Pil-pil (Authentic Traditional Basque Recipe)

Name: Bacalao al Pil-pil (Authentic Traditional Basque Recipe)
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 pieces (about 150g each) Salted cod fillets (desalted); 200 ml Olive oil; 6 Garlic cloves, sliced; 1 tsp Dried chili flakes; to taste Salt; 750 g potatoes cut in thin slices; 2 large onions cut in slices; Rosemary or Thyme to taste

J. Zurdo @chuchibond

This is perhaps one of the epitomes of traditional Basque cuisine. One of the tastier and most traditional Basque recipes that showcases the importance of good ingredients and the love that goes into cooking. This is one of simplest recipes you can imagine, but don’t be fooled, it is perhaps one of the most difficult to master. So much so, many restaurants “cheat” with the sauce. Once you make it, you will gain the respect of many self-professed professional cooks.

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Ingredients

1 h 30 min

4 servings

4 pieces(about 150g each) Salted cod fillets (desalted)
200 mlOlive oil
6Garlic cloves, sliced
1 tspDried chili flakes
to taste Salt
Patatas panaderas
750 gpotatoes cut in thin slices
2large onions cut in slices
Rosemary or Thyme to taste

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Steps

1 h 30 min

1

Desalt the cod in water for 24-48 hours, changing water twice a day several times. Make sure you get thick good-quality cod filets from a specialised shop. Alternatively you can also use fresh cod fillets. In which case you might need to add some salt to the fillets before cooking them.
2

In a large pan, gently fry sliced garlic in olive oil until golden, then remove and set aside.
3

Lightly fry the cod fillets on both sides careful to avoid them breaking apart. Then set aside in a tray.
4

Collect the oil in which we have fried the cod fillets in a heat-resistant jar. Place the cod filets again on the pan skin side down.
5

Place the pan on the fire at low heat. Slowly add the oil back to the pan, constantly gently shaking and swirling in circles to emulsify with the cod juices. The gelatine from the cod will start to form a white-ish emulsion with the oil. This is the hardest and trickiest part of the recipe and where many people fail. Don’t despair, this recipe is a test for patience. Keep the constant movement and seek help if your arms get tired. This is normal. But your perseverance will make it perfect.
6

As you continue swirling you will see how the sauce thickens. Don’t try to cut corners by adding too much oil at once, and most important: Don’t try to thicken the sauce by adding flower or any other additives. This is tantamount to “heresy” in the Basque Country!! 😉 You will see a lovely yellowish sauce starting to emerge. Sometimes the cod fillets break down a bit. Don’t despair, this is normal, and you can re-assemble for final presentation.
7

Once all the olive oil has been added and the pil-pil is complete, retire from the fire and let rest for a few minutes. You will see how the sauce thickens some more. Top the cod fillets with the fried garlic you set aside and add some chili flakes before serving.
8

You can accompany the cod with patatas panaderas. Placing the slices of potatoes and onion on a tray, adding some olive oil, salt and rosemary or thyme, and place it in the oven (180 C with fan) for around 30-45 minutes or until done, paying attention so they don’t get burned. Enjoy!!!

Tips

Essential to place the cod skin-side down in a large pan and add the oil very slowly while swirling the pan to form the emulsion. Don’t listen to the “experts” that tell you to thicken the sauce with flower or any other c&@p! The pil-pil sauce is simple in ingredients but not at all easy! It requires patience and perseverance. Trust in the result and you will get there!!! 💪