Bacalao al Pil Pil – A Hearty Dish Featuring Creamy Cod Cooked With Olive Oil and Garlic

Bacalao al pil pil is a traditional Spanish dish that hails from the Basque Country, specifically the vibrant city of Bilbao. This culinary delight showcases the simplicity of fresh ingredients transformed into an explosion of flavor. The name “pil pil” refers to the sound the garlic cloves make as they sizzle in the olive oil – a delightful symphony for any food lover’s ears!

A Culinary Journey: Understanding Bacalao al Pil Pil

Bacalao al pil pil, at its core, is a celebration of cod. The dish uses salted cod, which undergoes a meticulous rehydration process before being gently cooked in olive oil and garlic. This cooking method results in an incredibly tender and flaky fish that melts in your mouth. The sauce itself is a testament to the power of simplicity:

• Olive Oil: A generous amount of high-quality extra virgin olive oil serves as both the cooking medium and the base for the sauce, infusing it with a rich, fruity flavor.
• Garlic: Slowly cooked garlic cloves transform into creamy, golden nuggets that add a subtle sweetness and a pungent bite to the dish.

The cod absorbs all these flavors beautifully, resulting in an exceptionally savory and comforting meal.

The Art of Rehydrating Salted Cod: A Crucial Step

Before diving into the actual cooking process, it’s crucial to understand how to properly rehydrate salted cod. This step ensures that the fish is tender and flavorful:

1. Soaking: Submerge the salted cod in cold water for at least 24 hours, changing the water every 6-8 hours. This removes excess salt and rehydrates the fish.
2. Poaching: Once rehydrated, gently poach the cod in simmering water or milk for about 10 minutes, or until cooked through but still flaky.

Preparing Bacalao al Pil Pil: A Step-by-Step Guide

This dish is surprisingly simple to make at home:

• Ingredients:

  • 500g rehydrated and poached cod, flaked
  • 200ml extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • Pinch of red pepper flakes (optional)
  • Fresh parsley for garnish

• Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook slowly, stirring occasionally, until they become golden brown and incredibly fragrant.
2. Remove about half of the cooked garlic from the pan and set aside.
3. Gently add the flaked cod to the remaining oil and garlic. Cook for a few minutes, allowing the fish to absorb the flavors.
4. Slowly whisk in a small amount of the hot olive oil from the pan into the reserved garlic cloves. This creates a creamy emulsion that will be added back to the cod.
5. Pour the garlic emulsion over the cod in the skillet.
6. Sprinkle with red pepper flakes for a touch of heat (optional).
7. Garnish with fresh parsley and serve immediately.

Serving Suggestions: Elevating the Bacalao al Pil Pil Experience

Bacalao al pil pil is traditionally served as a main course accompanied by crusty bread for soaking up the delicious sauce. Here are some other delightful pairings:

• Roasted Potatoes: The creamy cod pairs beautifully with roasted potatoes, adding a touch of earthy sweetness to complement the savory flavors.
• Green Beans: Steamed green beans provide a refreshing counterpoint to the richness of the dish.

Beyond Bilbao: Bacalao al Pil pil Across Spain

While bacalao al pil pil originates from Bilbao, it has become a beloved dish throughout Spain. Each region might have its own subtle variations, but the core ingredients and cooking method remain consistent – a testament to the enduring appeal of this simple yet exquisite culinary creation.

Let me tell you, if there’s one dish that encapsulates the essence of Basque cuisine, it’s bacalao al pil pil. It’s comfort food elevated to an art form, showcasing the beauty of fresh ingredients transformed through a masterful touch. So, next time you find yourself in Bilbao or craving a taste of Spain, seek out this culinary gem and let your senses be delighted!