The most exciting thing about food is that there’s always something new and exciting for you to try.
Some dishes may feature seemingly ordinary ingredients yet can turn your dinner into a fantastic and unique experience.
There are many fish-based meals and recipes, however, you’ve probably never tried anything like Spain’s Bacalao al Pil Pil.
Bacalao al Pil Pil is a cod-based Spanish meal from the Basque region of Europe. Only four ingredients are needed to make the dish—salt cod, chili peppers, garlic, and olive oil—but cooking it can be tricky. Bacalao al Pil Pil is very tasty and is a staple of bars and restaurants in Spain.
I wrote this article to share the best Bacalao al Pil Pil recipe on the planet, so you don’t have to travel to Spain to try the delicious meal.
Read on to know all about Bacalao al Pil Pil and discover the tricks to ensure this popular Spanish seafood dish always comes out perfect.
History of Bacalao al Pil Pil
Bacalao al Pil Pil might sound like the name of an exotic and extravagant meal to non-Spanish speakers.
However, the term loosely translates from Spanish to “Cod with hot pepper-garlic sauce.”
It’s a rather fitting name that accurately describes the dish.
Like every good meal, the Bacalao al Pil Pil recipe comes with a fascinating story of its origins.
This Spanish delicacy was born during the Second Carlist War, according to legend.
It began when a trader placed an order for 20 or 22 cod, just before the beginning of the siege of Bilbao.
However, there was a mixup in his order, as he received 20,022 cod instead of the requested amount.
According to Spanish folklore, the merchant attempted to sell most of the additional cod he had acquired in Cantabric cities.
Unfortunately, his efforts were thwarted by the second siege of Bilbao.
The crisis brought good fortunes for the merchant as there was a severe food scarcity in the city due to the siege.
Olive oil was abundant as well, which helped ease the starvation in the city of Bilbao.
After that, this trader grew into a wealthy man and became one of Bilbao’s most influential businessmen.
Bacalao al Pil Pil resulted from the crisis and became especially popular among Spaniards during Lent when seafood was the only meat that people could eat.
However, like all incredible stories, it might all be a tall tale, and this is only one account of the many legends surrounding the history of Bacalao al Pil Pil.
The second most popular version is less glamorous but more likely. It claims that the dish evolved naturally from similar fish and cod-based recipes.
Regardless of the tasty Spanish dish’s origin, there’s no doubt that it’s a delight to Spaniards and foodies everywhere, thanks to its savory flavor and simple ingredients.
How To Make Bacalao al Pil Pil
All you need to make some Bacalao al Pil Pil is:
- Salty cod
- Chili peppers
- Garlic
- Olive oil
To make the dish, follow these steps:
- Clean the cod and cut it into smaller parts. Ensure you thoroughly rinse the pieces with water to get rid of excess salt in the cod.
- Put the fish into a large bowl and fill it with water until it covers the fish. Use a fairly large bowl so you can place the cod pieces in a single layer.
- Wrap the bowl using plastic wrap and refrigerate for 24 hours. I recommend you change the water every 8 hours while the cod is being refrigerated so the water doesn’t come out foul. You can change the water a few more times if you wish or if you have thicker pieces of cod.
- Prepare the other ingredients. Peel and slice the garlic cloves and prepare your fresh peppers by slicing off the tops and removing the seeds. Afterward, cut the peppers into rings.
- Fry the pepper and garlic in a casserole dish using olive oil. You’ll need to use a few tablespoons of olive oil, and be sure to fry using low heat. Sauté the garlic until they start to brown and set them aside.
- Cool the oil until lukewarm, and add the cod to the oil. Place the cod in the oil skin side up, then stir slowly.
- Return the casserole to a low heat setting and continuously stir the oil. Fry for 10 to 15 minutes while adding more olive oil to the dish. Make sure to keep the oil temperature at low levels so you don’t burn the cod. The fluids from the cod will combine with the oil to make a rich emulsion.
- Continuously stir the emulsion to make the sauce. You mustn’t stop stirring until after the emulsion forms into a sauce, as this is crucial to the dish coming out the right way.
- Add your prepared pepper and garlic to the top of the cod and sauce dish. Set the entire thing aside for 5 minutes and allow it to cool. Doing this will enable the sauce enough time to thicken. Enjoy your Bacalao Al Pil Pil.
You can cook the entire dish in about 20 minutes, but the actual preparation time is 24 hours and 30 minutes since you need to prepare the cod in advance.
The most challenging part of Bacalao al Pil Pil preparation is getting the sauce right, and you can use a blender or add some whole milk to the emulsion to ensure the sauce is thick.
Conclusion
Food is probably the most exciting thing about being alive, and nothing excites the senses and brings joy to the soul like delicious and finely made dishes.
Bacalao al Pil Pil is one such dish, and it’s pretty popular thanks to its savory taste and the simplicity of its ingredients.
This delicious, cod-based, Spanish meal from the Basque region of Europe is made using salted cod, chili peppers, garlic, and olive oil.
Although the dish might seem challenging to prepare, you can cook it by following the directions in this article.
Sources
- Hobby Atoz: Spanish Recipe: Bacalao al pil pil
- The Spruce Eats: Spanish Cod With Pil Pil Sauce
- Spanish Food: Bacalao al Pil Pil
- Basco Fine Foods: Bacalao Al Pil Pil Recipe
- Taste Atlas: Bacalao al pil-pil
- Feasting At Home: 20 Simple Healthy Fish Recipes!
- The Spanish War History: Second Carlist War
- Britannica: Timeline of the Spanish Civil War
- Britannica: Cantabria
- Britannica: Bilbao
- Cooking Light: 10 Sautéing Tips
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.