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Cocotxas al pil pil

Bacalao al pil pil

Salted cod gently cooked in olive oil with garlic and a silky emulsion sauce

Photo: BocaDorada, CC BY-SA 2.0, via Wikimedia Commons

Bacalao al pil pil is a Basque dish from northern Spain, featuring salted cod cooked slowly in olive oil with garlic. The fish releases its juices and gelatin, which combine with the oil to form a smooth, rich sauce called pil pil. It is served hot as a main course and is a classic part of Basque cooking.

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  • Made with salted cod, olive oil, garlic, and sometimes chili
  • The sauce forms from cod juices and olive oil blending together
  • The name 'pil pil' comes from the sound during cooking
  • A classic main course in Basque cuisine

What is Bacalao al pil pil?

Bacalao al pil pil is a dish where pieces of salted cod are gently simmered in olive oil with sliced garlic. As the fish cooks, it releases juices and gelatin, which blend with the oil to create a thick, glossy sauce. The finished plate is usually topped with the sauce and sometimes a touch of chili. The result is tender fish in a smooth, garlicky emulsion, served hot.

Where does Bacalao al pil pil come from?

This preparation comes from the Basque Country in northern Spain, where salted cod has long been a staple. Bacalao al pil pil has been enjoyed in the region for centuries. The name 'pil pil' mimics the bubbling sound made as the cod cooks and its connective tissue breaks down in the oil. The dish is a hallmark of Basque culinary tradition.

How is Bacalao al pil pil made?

To make bacalao al pil pil, thin slices of garlic are fried in olive oil, then the oil is cooled slightly. Cod pieces, usually with the skin side up, are added and the pan is gently reheated. The fish is cooked slowly at a low temperature, while the pan is moved in a circular motion to help the sauce form. The emulsion develops from the cod’s natural gelatin mixing with the oil. Sometimes chili is added for extra flavor.

Salt cod with garlic, oil, and chilis, so simple yet so yummy! And yes, they do like their cod here - I also had deep fried bacalao, chunkier than fish in fish and chips.
Salt cod with garlic, oil, and chilis, so simple yet so yummy! And yes, they do like their cod here - I also had deep fr. Photo: Jun, CC BY-SA 2.0, via Wikimedia Commons

How and when is Bacalao al pil pil eaten?

Bacalao al pil pil is served hot, typically as a main course at lunch or dinner. It is eaten with the sauce poured over the fish, and may be accompanied by bread to soak up the emulsion. The dish is found in homes and restaurants throughout the Basque region and is enjoyed both on ordinary days and for special gatherings.

Kinds of Bacalao al pil pil

Some cooks add dried or fresh chili to the oil for a bit of heat or as a garnish. While the basic method remains the same, there are small differences in how the garlic is handled—some remove it before adding the fish and return it at the end. The sauce’s texture can also vary depending on the cook’s technique.

What Bacalao al pil pil means

Bacalao al pil pil is a symbol of Basque cooking and is well known across Spain. Its preparation is seen as a test of skill, especially in creating the signature sauce. The dish is a fixture in Basque restaurants and is often mentioned alongside other regional favorites.

Questions people ask about Bacalao al pil pil

What is Bacalao al pil pil made of?

It is made from salted cod, olive oil, garlic, and sometimes chili pepper. The sauce is created by combining the fish’s natural juices with the oil.

Where does Bacalao al pil pil come from?

This dish comes from the Basque Country in northern Spain, where it has been part of local cooking for centuries.

How is the sauce for Bacalao al pil pil made?

The sauce forms as the cod cooks slowly in olive oil, releasing gelatin and juices that emulsify with the oil to create a thick, glossy sauce.

Is Bacalao al pil pil served hot or cold?

It is served hot, usually as a main course for lunch or dinner.

Does Bacalao al pil pil always contain chili?

Chili pepper is sometimes added for flavor or as a garnish, but it is not always included.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Bacalao al pil pil", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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