Spanish · Dinner
Basque Salt Cod in Garlic Oil
Bacalao al Pil Pil
Basque salt cod fillet poached gently in olive oil with garlic and dried chilli, then emulsified by swirling the pan into a glossy yellow gel from the cod gelatin, served with bread.
$$
10 minsPrep
25 minsCook
35 minsTotal
HardLevel
Nutrition per serving
520Calories
48gProtein
28gFat
12gCarbs
1gSugar
2gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Drain desalted cod, pat dry, slice into 4 portions. Slice 16 garlic cloves thin, snap 2 dried guindilla chilis in half, chop 10g parsley, and toast 2 thick slices country bread.
2
Bloom
Heat 1/4 cup olive oil in a wide heavy skillet over medium-low heat 1 minute. Add sliced garlic and snapped chilis, cook 4-5 minutes until pale gold and aromatic. Lift garlic and chilis to a bowl with a slotted spoon.
3
Poach
Lower heat to low, rest oil 90 seconds until cool. Slide cod in skin-side up, season with 0.5 tsp salt and pepper. Poach barely below a simmer 8-9 minutes until just flaking.
4
Build
Lift cod to a warm plate. Tilt skillet and swirl warm oil in slow circles 3-4 minutes off heat as cod gelatin emulsifies into a pale yellow glossy gel that clings to a spoon.
5
Finish and plate
Slide cod back into emulsified pil pil sauce. Scatter reserved garlic and chilis over the top, scatter parsley, and serve with toasted bread alongside for mopping the sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) salt cod
- 16 garlic cloves
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 dried guindilla chilis
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread