Fish & Sea
Bacalao al pil-pil
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A famous example of Basque product cuisine: the gelatine of the cod and carefully stirred olive oil create a silky, light sauce - without any cream.
Timing
- Preparation: 15 min.
- Cooking and emulsifying: approx. 30-40 minutes; Core temperature decides
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 505 kcal
- Protein
- ≈ 30.5 g
- Carbohydrates
- ≈ 0.1 g
- Fat
- ≈ 42.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 pieces of cod with skin, 160-180 g each, fresh and deboned · ≈ 680 g · Assumed quantity / reference product
Dorsch/Kabeljau, roh (T204100) - 180 ml mild-fruity olive oil · ≈ 163.8 g · Assumed quantity / reference product
Olivenöl (Q120000) - 5 cloves of garlic · ≈ 15 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 1 tbsp water, only if needed for the emulsion · ≈ 15 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 1 small dried chili pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 pieces of cod with skin, 160-180 g each, fresh and deboned
- 180 ml mild-fruity olive oil
- 5 cloves of garlic
- 1 small dried chili pepper
- 1 pinch of salt
- 1 tbsp water, only if needed for the emulsion
Instructions
- Pat the cod dry and check for bones. When using fresh fish, salt sparingly. Cut garlic into fine slices.
- Flavor the oil with garlic and chili over low heat for 5-6 minutes without letting the garlic darken. Take both out.
- Place fish in the oil, skin side up. Let it simmer gently at around 80–85 °C without frying. Measure the core temperature of the thickest piece without contact with the pan: keep it at least 70 °C for 2 minutes in all parts. Depending on the thickness, about 12-18 minutes or longer; The oil temperature alone is not proof of cooking.
- Remove the fish that is cooked through and cover and keep warm for a short time. Allow the oil and the released fish gelatine to cool to around 50–60 °C. Emulsify in circular motions using a fine sieve or whisk; If necessary, add 1 tablespoon of water drop by drop.
- Return fish to the emulsion and heat gently without letting it boil until bubbling. Serve with garlic chips and chili.
Tips
- The sauce is easier to make in a small, wide pan. Emulsion that is too hot separates; then let it cool down a little and stir again.
- Fresh cod is a culinary alternative to traditional desalted bacalao; then explicitly name it “with fresh cod”.
