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Classic Cod al Pil Pil

A Mediterranean masterpiece where simple ingredients transform into a velvety, golden sauce that wraps around tender, flaky fish.

35 min Medium Española 2 servings
Classic Cod al Pil Pil

The story behind

I remember being fascinated by how just oil and fish juices could create something so creamy. It's a Basque classic that's all about the 'pil pil' sound the oil makes while cooking. It's the perfect centerpiece for a long lunch. I’d pair it with a crisp white wine and some roasted potatoes or just plenty of crusty bread. It’s light enough for lunch but feels fancy enough for a special dinner too.

Instructions

  1. 1
    Heat the olive oil in a low pan and fry the garlic and chili until golden. Remove them and set aside.
  2. 2
    In the same oil, place the cod skin-side up over very low heat for about 4 minutes. Flip and cook for another 4 minutes.
  3. 3
    Take the fish out. You’ll see some white liquid at the bottom—that’s the natural gelatin we need for the sauce.
  4. 4
    Let the oil cool down slightly, then start swirling the pan in circular motions (or use a small strainer) to whisk the gelatin into the oil until it thickens into a golden sauce.
  5. 5
    Place the cod back in the sauce, garnish with your saved garlic and chili, and enjoy!

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