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 one of Spain’s most iconic seafood dishes, especially beloved in the Basque Country.

This dish gets its curious name, “pil pil,” from the gentle bubbling sound made as the garlic- and chili-infused olive oil slowly confits the cod.

Spanish cod with pil pil sauce on a plate with potatoes on the side.Simple yet refined bacalao al pil pil!


What Is Bacalao al Pil Pil?


This classic dish is all about patience and technique. The cod is always cooked low and slow, never fried.

Why? Because cooking it gently ensures it stays moist and tender, but more importantly, it allows the natural gelatin in the fish to emulsify with the olive oil, creating a silky, flavorful sauce—the signature pil pil.

How to Make Cod with Pil Pil Sauce


The cooking process is deceptively simple but requires attention. The cod is gently cooked in olive oil at a temperature below boiling—between 140°F (60°C) and 158°F (70°C). At this temperature, the gelatin slowly seeps out of the fish and forms pearls in the oil (see photo below).

Here’s the secret tip: shake the pan in a circular motion as the cod cooks. This movement encourages more gelatin to release, gradually thickening the sauce into a luscious emulsion. No blenders. No thickeners. Just tradition.

Let's Make a Fine Bacalao al Pil Pil!

Ingredients for 4 Servings

Preparation: 10 minutes
Cooking: approx. 20-30 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) cod fillet, skin-on
    Desalted (salt cod) is traditional, but you can use fresh cod if needed. Cut into 4 equal portions.
  • 2–3 dried red chili peppers
    Whole, for infusing the oil with gentle heat.
  • 4 garlic cloves, thinly sliced
    For crisping in the oil and using as a garnish.
  • 200 ml (7 fl oz) olive oil
    Choose a mild, fruity variety for the best emulsion.
  • Pinch of sea salt
    Optional—use only if needed, especially if your cod is already salted.

Instructions

  1. Bring the Cod to Room Temperature
    Remove the cod fillets from the refrigerator and let them sit at room temperature for about 20–30 minutes. This helps ensure even cooking.
  2. Infuse the Oil
    Heat a generous amount of olive oil in a wide, heavy-bottomed frying pan over medium heat. Add the sliced garlic and whole dried chili peppers, frying gently until the garlic turns light golden.
    Remove both the garlic and chilies from the pan and set them aside—they'll be used later for garnish.
  3. Cool the Oil Slightly
    Lower the heat and add the rest of the olive oil if needed, allowing the overall temperature to drop. Measure and ensure the oil stays between 140°F (60°C) and 158°F (70°C). This is the ideal range for confiting the cod.
  4. Confit the Cod – Skin Side Down First
    Place the cod fillets skin-side down in the warm oil. Let them confit gently for about 10 minutes, occasionally spooning oil over the top. Watch for the gelatin beginning to release—it will appear as a slightly milky substance.
  5. Flip and Finish the Confit
    Carefully flip the fillets with a spatula and cook for another 10 minutes. By now, you should see visible gelatin in the oil.
  6. Rest the Cod.
    Turn off the heat and transfer the cod to a tray or plate. Let it rest for a few minutes. More gelatin will naturally release from the fish during this time—reserve it, as it’s key to the pil pil sauce.
  7. Prepare to Emulsify
    Check the bottom of the pan for the released gelatin. Tilt the pan slightly and use a ladle or spoon to remove some of the oil—set it aside for later. Ensure the remaining oil is lukewarm (not hot!) before emulsifying.
  8. Form the Pil Pil Sauce
    Using a fine-mesh strainer, a small whisk, or the back of a spoon, stir the gelatin in circular motions into the remaining warm oil in the pan. This movement will gradually emulsify the gelatin and oil into a creamy, pale yellow sauce.
  9. Adjust the Sauce (Optional)
    If you want more sauce, slowly incorporate the reserved warm oil little by little, continuing to stir until it emulsifies. Be patient—it may take a few minutes.
  10. Plate and Serve
    Place the cod fillets on serving plates. Spoon the pil pil sauce generously over each piece. Top with the reserved crispy garlic slices and chili. Finish with a sprinkle of minced parsley.


TIPS:

  • Professional chefs often aim for poaching temperatures between 53–60 °C (127–140 °F), and no higher than 65 °C (149 °F) in authentic settings. If your stove allows for precise temperature control, give it a try!
  • 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.
  • 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 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


Texture and Flavor


The final result? A perfectly moist piece of cod, bathed in creamy pil pil sauce and topped with crispy garlic slices. It’s a simple dish, yet one with depth and elegance.

Cod releasing gelatin in a pan for a Spanish pil pil sauce.The cod releases gelatin at confit temperatures.


A Personal Note


In my family, cod was always on the table, though we didn’t prepare it this way. When I had bacalao al pil pil in Seville last year (2024), I decided to give it a try and it felt special.

To make it a more balanced meal, I like to serve it with boiled or roasted potatoes and a few slices of fresh tomato.

Add a sprinkle of sea salt and a pinch of white pepper, and you’ve got a dish that even a health guru would praise.

Common Variations


There aren’t many variations of this dish—and that’s a good thing. The traditional recipe is so well-loved that it rarely changes. However, you may come across regional touches:

  • A base of thinly sliced potatoes and tomatoes, seasoned and roasted alongside the cod.
  • Occasional additions of lightly sautéed vegetables served on the side.
  • Some modern takes include a hint of lemon zest or fresh parsley as garnish, but nothing that overshadows the sauce.

Origins of the Dish


Bacalao al Pil Pil has its roots in 19th-century Basque cuisine, a region renowned for its love of seafood and mastery of sauces.

The method was born out of practicality: salt cod (bacalao) was preserved for long journeys, and olive oil was plentiful. What emerged was a dish that turned humble ingredients into something extraordinary.

Final Thoughts


Cod with pil pil sauce isn’t just a recipe—it’s a celebration of Spanish culinary heritage. It’s a reminder that with just a few high-quality ingredients and a little technique, you can create something truly spectacular.

If you’re wondering how to make cod with pil pil sauce at home, start here—and give yourself a little grace. This dish is all about finesse and patience. But trust me, it’s worth every moment.


Edu's Delicious Fish Recipes

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