Delicious Bacalao al Pil-Pil Recipe

If you are looking for a new secret weapon for impressing your guests and loved ones, Spanish recipes will always be the right solution.

Bacalao al Pil-Pil is one of the most popular bacalao recipes, known for being super simple to make. It takes less than an hour to prepare, and you will only need four main ingredients.

Keep reading this article to learn how to make this delicious dish, along with the best tips for storing, serving, and customizing the recipe to your preferences.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Potaje de Vigilia

• Bacalao gazpacho

• Spanish Salmon Recipe

Background of the Dish

The Bacalao al Pil-Pil is a dish commonly associated with the Spanish Easter celebration, but it wasn’t always this way.

Initially, sailors in the region often prepared this dish as the best way to preserve fish was by salting it.

The name ‘pil pil’ comes from the sound produced as the sauce emulsifies during cooking.

Over time, the popularity of this dish expanded, and nowadays, it is considered one of the best Easter fish recipes.

Occasionally, it is topped with toasted nuts or fresh herbs for an extra layer of flavor and texture.

Pin for later!

Things You’ll Need for Bacalao al Pil-Pil

To prepare one of the easiest bacalao recipes you will need salted cod, garlic cloves, olive oil, and guindillas (chili peppers).

Ingredients

• 1kg of salted dried cod (for about 6 filets)
• 1 cup (240ml) extra virgin olive oil
• 8 garlic cloves
• 1 guindilla pepper (chili pepper)
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt (if needed, depending on the saltiness of the cod)

How to Make Bacalao al Pil-Pil – Step by Step Guide

1. For the first step in this bacalao recipe, rinse the salted dried cod under cold running water to remove excess salt. Place it in a large bowl and cover it with cold water. Then, let it soak for 24 hours in the fridge, changing the water several times to remove the salt. 

2. After that, taste a small piece of the cod to ensure it’s ready to be used (not too salty). Cut the rehydrated cod into serving-size pieces.

3. Now grab a large pot and bring water (enough to cover the fish) to a boil. Add the cod pieces and simmer for about 10-15 minutes until the fish is cooked. Drain the water and set the cod aside.

4. Then, using a large skillet or pan, heat the olive oil over medium-low heat. Thinly slice the garlic cloves and add them with the red pepper flakes, and guindilla pepper cut in half. Cook gently until the garlic becomes golden, and the peppers infuse the oil with their flavor, for about 5 to 7 minutes. 

5. Once the garlic is golden, add the cooked cod pieces to the skillet. Slowly shake the pan, allowing the cod to release its gelatin and emulsify with the oil, it will take from 10 to 20 minutes. The sauce should become thick and creamy, if it separates, you can use a hand blender or a whisk to help emulsify the sauce.

6. For the final step in this Spanish-style cod fish recipe, taste the sauce and adjust the seasoning if necessary. Depending on the saltiness of the cod pil pil, you may need to add a pinch of salt.

7. Finally, once the sauce has thickened and the cod is well-coated in it, transfer everything to a serving dish. You can now serve the bacalao al pil-pil hot with a slice of your favorite bread to dip in the sauce.

Substitution of Ingredients

This bacalao al pil-pil only calls for 4 main ingredients, and the ones that you can’t substitute are the garlic cloves and the olive oil.

When it comes to the main protein, you could prepare this bacalao fish recipe with fresh bacalao filets or a low-sodium alternative in case you are watching sodium intake.

Besides that, to take this Spanish food for easter to the next level, add herbs such as thyme or rosemary to add more flavor to the sauce or other vegetables like carrots

If you can’t get enough of Spanish cod recipes, then we have more for you to try, like the ensalada de bacalao recipe, the buñuelos de bacalao and the bacalao croquettes.

Tips on Serving Bacalao al Pil-Pil

The bacalao al pil pil is widely known as a Spanish easter food, but the good news is that you can enjoy it all year round as a main dish for lunch or dinner.

To fully embrace Spanish easter traditions, you can serve classic Andalusian side dishes like patatas a lo pobre, ensaladilla rusa, or tortilla de patatas.

Similar to other cod fish Spanish recipes, it is key to serve this dish with a slice of your favorite bread -such as sourdough, artisan, white bread, or baguette – to soak it with the sauce.

Lastly, you can top the bacalao al pil-pil with fresh chopped herbs -such as parsley, cilantro, or dill- or with toasted peanuts or almonds for an extra crunchy texture.

How to Store Bacalao al Pil-Pil

Then, place the Spanish easter food in a covered container or cover the pan tightly with plastic wrap or aluminum foil and store it in the fridge for up to 3 days.

To freeze the bacalao al pil-pil you have to put it in an airtight container, leaving some space at the top, and take it to your freezer for up to 60 days.

If you freeze the bacalao al pil-pil you might need to emulsify the sauce again after thawing it, but you can easily do it with the help of a whisk or hand mixer while reheating the dish.

Luckily, there are more Spanish easter recipes that you can prepare and store for later, like the traditional Spanish fish stew and the delicious Spanish sea bass recipe.

Recipe Card: Bacalao al Pil-Pil

---

---