Spanish Cod with Pil Pil Sauce

(Bacalao al Pil Pil)


By Edu Valor / Author - Spanish Chef

Bacalao al Pil Pil, or cod with pil pil sauce, is a well-known dish throughout Spain. The term "pil pil" comes from the small pearls of gelatin the cod releases during the confit process.

This dish is always prepared on low heat. It ensure the cod doesn’t dry out, but the real reason is to preserve the gelatin so that it can emulsify with the olive oil.

The result is a moist texture combined with a creamy pil pil sauce and crispy garlic slices, creating a simple yet refined dish.

In my family, cod was a common ingredient, but we rarely made it this way. Adding some boiled or roasted potatoes and a few tomato slices makes it a health guru's meal.

Spanish cod with pil pil sauce on a dish with a glass of beer.Cod with Pil Pil sauce in a restaurant in Seville.

Learn to Confit Cod


The traditional dish originates from the Basque country and has been around since the 19th century.

One important note: you never fry the cod. Instead, it’s cooked at a temperature below the boiling point, between 150°F (65°C) and 167°F (75°C).

A cod with pil pil sauce is always prepared at these temperatures to allow the gelatin to emulsify with the olive oil. As the gelatin is released, gently shake the pan in a circular motion to help release even more.

The dish asks for some patience on your part, until the fish is done. It should take not longer than 20 minutes.


Ingredients for 4 Servings

Preparation: 10 minutes
Cooking: approx. 20 minutes (includes the cooling of the oil)

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 800g/28 oz desalted cod with skin (cut in 200g/7 oz pieces)
  • 2-3 red chili peppers (Spanish peppers)
  • 4 garlic cloves thin slices
  • 200ml/7 fl oz extra virgin olive oil
  • a pinch of salt (optional)

Let's Make a Fine Bacalao al Pil Pil!


  1. Remove the cod fillets from the refrigerator and let it sit at room temperature.
  2. Heat some olive oil in a wide frying pan over medium-low heat. Add the garlic slices and chili peppers, frying them until the garlic turns slightly golden. Remove the garlic and chilies from the pan.
  3. Add the rest of the olive oil to lower the oil temperature. Measure, ensuring it stays between 150°F (65°C) and 167°F (75°C).
  4. Lightly season the cod fillets with salt and place them in the pan, skin-side up. Confit for 10 minutes.
  5. Gently flip the cod with a spatula and confit for another 10 minutes. At this point, there should be gelatin in the oil.
  6. Turn off the heat and transfer the cod to a tray, where it will release more gelatin.
  7. Check the bottom of the pan for the gelatin. Tilt the pan and use a ladle to remove some of the olive oil.
  8. Make sure the olive oil is lukewarm. Whisk the gelatin with the remaining olive oil in the pan, using either a whisk or the back of a strainer. Add the gelatin from the cod tray.
  9. Continue whisking until the pil pil sauce turns pale yellow and foamy. 
  10. For more pil pil sauce, gradually add the reserved oil while whisking.
  11. Plate the cod fillets, garnish with crispy garlic slices, and spoon the pil pil sauce over the fish. If desired, sprinkle with minced parsley before serving.

TIPS:

  • You must use desalted cod with skin to get the pale yellow, foamy pil pil sauce. You can still use fresh cod but the pil pil sauce will not be the same.
  • For the cod, keep the confit temperature between 65°C (150°F) and 75°C (167°F).
  • Use remaining olive oil to cool down the oil in the pan.

The bay of San Sebastian, Spain.The bay of San Sebastian with the La Concha beach.

What You Will Need

  1. A wide frying pan
  2. A cooking thermometer
  3. Whisk or strainer
  4. Meat knife
  5. Paring knife
  6. Scale
  7. Cutting board
  8. Measuring beaker
  9. Spatula and ladle


Variations of Cod with Pil Pil Sauce


There aren’t many variations of this dish. In fact, the recipe stays largely recognizable no matter where you go in Spain.

The only differences you might encounter during your travels are the addition of raw or cooked vegetables, as shown in the main photo above.

Here, the cod is served on a bed of roasted potatoes. Another variation features a bed (or on the side) of boiled potato slices combined with tomato slices. These are often sprinkled with white pepper and salt. 


Edu's Delicious Fish Recipes

Spanish eel with potato stew on a dish.All I Pebre (eel-bell pepper stew)