Spanish · PANTRYHOP RECIPE
Bacalao al Pil Pil
30 minutes · 4 servings · omnivore
A classic Basque cod dish, simplified to a home skillet method.
Ingredients
Check you have the quantities below.
- 600 g salt cod, soaked and drained
- 150 ml olive oil
- 4 garlic cloves, sliced
- 1/2 tsp dried chili flakes
- 1 tbsp parsley, chopped
Let’s make it
- Pat the cod dry. Warm the olive oil gently with garlic and chili over low heat until the garlic is lightly golden; remove garlic and chili.
- Add the cod skin-side down and cook very gently 8–10 minutes, spooning the oil over it.
- Shake the pan or whisk the oil with the gelatin released from the fish until it emulsifies into a sauce.
- Top with garlic and parsley and serve immediately.
For a milder family version, use less chili and flake the cod into small pieces.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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