Bacalao (Codfish) al Pil Pil

Hello again everyone! How is the week going??

Yesterday I was able to see that lots of you have visited my new webpage already. Thank you very much! I hope you liked it and that the change was for the better. I also saw that many of you enjoyed the new recipe that I uploaded so I thought today I would go for something completely different and see if you guys like it as well.

Today I’m bringing you a traditional dish from Spanish cuisine called “Bacalao al Pil Pil”,very typical from this time of the year because we are in Cod’s season ladies and gentlemen.

Bacalao al Pil Pil.

If you read the post I uploaded a few days ago called “Weekend in the Basque Country” you’d probably guessed that I kind of like Codfish a lot haha Good guess!! In addition to that, Codfish is included in the so-called “Oily Fish” because it’s rich in omega-3-fatty acids. As you might already know, those are considered to be very beneficial for our health so that gives Cod extra points hahah plus it’s so so nice that  I say it’s a good-for-you pleasure that I like to cook every now and then.

In any case, we need the recipe if we want to ever cook this at home so, let’s get with it:

Ingredients (2 people. Yes, 2, because my dad doesn’t like codfish:(so sad ):IMG_20160331_134402

  • 3 medium piece of Codfish                                 
  • 2 medium potatoes
  • 4-5 garlic cloves
  • Olive oil
  • Salt
  • Spices such as garlic powder (optional)


Before getting started there’s something very important you need to know if are to cook codfish. If you choose to use salted cod, which is my number 1 recommendation, you first need to keep it around 48 hours soaking in some water and change this water at least twice a day. Otherwise you’ll end up with a too-salty cod dish that will most probably be disgusting. So be careful with that!!!

After those 48 hours, we are ready to cook!

In a frying pan we are going to fry the garlic cloves that we have previously chopped into halves until they get a little bit browny.  Don’t be afraid to use a lot of olive oil for this step. That’s what we need!

You don’t want the garlic to get too toasted because the oil may get kind of bitter so watch out. Then, take the garlic out of the pan and in the same oil you are going to cook the cod like 3-4 mins in each side (low-medium heat). While you are doing this you’ll start seeing how the gelatin from the cod is starting to come out. That’s what we want! Yes, we are doing great!!

Gelatin coming out from the cod while being fried.

When you have your fish cooked, switch off the heat and wait a few minutes for it to cool down and get ready for the next step, which is the most important one: shaking it properly. Grab the pan carefully and start shaking it softly but steadily. Surprisingly, the sauce will begin to acquire a more intense yellow color and that’s what we call the “Pil Pil”haha. What’s happening is that the gelatin and the oil are getting mixed together and producing an emulsion which happens to be very nice and gentle for the mouth.

So there you go! You managed to cook it! As simple as that! Get the garlic back in the pan and that’s it!

However, I wanted to add a side to this plate and I went for a classic: potatoes.

I peeled them, cooked them for 4-5 minutes in the microwave and sliced them. At the same time I switched on the oven at 180ºC. When it was ready, I spread the potatoes in a baking sheet, add some salt and spices and put them inside for around 30 minutes.

Potatoes ready for the oven

And voilá!! You have your potatoes and your codfish waiting for you. At that time your kitchen will be probably smelling amazing so hurry up!! You don’t want it to get cold!! Come on! Look how great it looks!! haha

My mum’s dish one second before being devoured

Once again, my mother was delighted with the outcome (and so was I) and I’m sure, even though she didn’t tell me, that she was very proud and thankful to have me as her daughter hahahaha However it is, I’m proud of myself anyway haha just in case 😉

I hope you guys enjoyed this Spanish recipe, specially those of you who are reading from outside the country, because I’m sure you are missing Spanish cuisine in one way or another. That’s probably making it worse in that case but, I hope you enjoyed it too haha

Thank you very much for your support!!

Have a nice week! Bye bye