Dinner Party · Spanish
Bacalao al Pil-Pil
A Basque essential. I emulsify salt cod in a base of olive oil, garlic, and chili to create a singular, silky sauce.
Why This Works
The authenticity of Bacalao al Pil-Pil relies entirely on the successful emulsification of the collagen extracted from the cod's skin and the olive oil. By cooling the oil and using a steady agitation technique, the proteins naturally present in the fish gel create a stable, velvety sauce without the need for external stabilizers or dairy.
The Upgrade
Add a few drops of white wine vinegar to the emulsion if it becomes too greasy.
Chef's Secret
Michelin TechniqueThe cooling process before emulsifying is vital; the sauce will only thicken if the oil isn't too hot.
Ingredients
Total time including resting: 45 min
Directions
Heat the extra virgin olive oil in a wide, heavy-bottomed skillet or earthenware cazuela over medium-low heat.
5 minAdd the sliced garlic and dried chili pepper to the oil, cooking until the garlic is golden brown, then remove them and set aside.
5 minAllow the oil to cool to a warm temperature, then place the cod fillets skin-side up in the skillet and poach gently until the fish is opaque and flaky.
10 minRemove the cod fillets carefully to a warm plate, leaving the poaching oil and the released collagen-rich juices in the pan.
2 minUsing a small metal strainer or a whisk, rapidly agitate the residual oil and juices in the pan, incorporating air until they bind into a thick, ivory-colored emulsion.
8 minGently return the cod fillets to the pan to coat in the sauce, garnish with the reserved garlic and chili, and serve immediately.
2 minWine Pairing
Vintage Cava
Sparkling
The BottleRaventós i Blanc de Nit
The rich, silky nature of salt cod in oil requires the cleansing bubbles and high acid of a vintage Cava. The wine's brioche notes add a layer of complexity to the garlic and chili base.
Nutrition per Serving
310
calories
32g
protein
0g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Red Peppers
Serve jarred roasted peppers with olive oil to provide a sweet, acidic balance to the salty cod emulsion.
Ingredients
Directions
Drain the roasted red peppers thoroughly and pat dry with paper towels to ensure a clean texture.
Slice the peppers into uniform 1-inch strips and arrange them neatly on a serving platter.
In a small pan over low heat, gently warm the olive oil with the sliced garlic until fragrant, about 2 minutes. Do not brown.
Pour the warm garlic-infused oil evenly over the prepared pepper strips.
Season lightly with the flaky sea salt and cracked black pepper.
Serve immediately at room temperature alongside the Bacalao al Pil-Pil.
Side Dish
Crusty Sourdough
Use sourdough bread to soak up the luxurious, silky olive oil sauce from the cod.
Ingredients
Directions
Slice the sourdough into 1-inch thick batons to maximize surface area for sauce absorption.
Preheat a heavy-bottomed grill pan or skillet over medium-high heat.
Lightly brush both sides of the bread slices with extra virgin olive oil.
Toast the bread until golden brown with distinct char marks, approximately 2 minutes per side.
Immediately rub the toasted crust with the raw garlic clove to infuse the surface.
Serve warm alongside the Bacalao al Pil-Pil, ensuring the crumb remains crisp enough to act as a vessel for the emulsion.
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