Bacalao to Pil Pil: From Bilbao to the world

Welcome friends of Paulina Kitchen! Today I want to tell you everything about cod to the Pil Pil , a very typical dish of the gastronomy of the Basque Country, which has its secrets of preparation.

I am going to tell you all the tricks so that they are delicious and do not fail in the attempt. A delicious dish to prepare your half orange on a special night. 

Take note!

Pil Pil cod is one of the most emblematic dishes of Basque cuisine and one of the most famous cod recipes in Spain . Its origin moves us to the city of Bilbao, which for many years is one of the ports that most cod in the world.

This dish can be enjoyed in many bars and restaurants in the Basque Country, but also in other regions of Spain and in places specialized in Basque gastronomy around the world.  

Cod is a white and lean fish , very versatile in the kitchen and one of the most consumed in the country of Don Quijote. You can cook in different ways, baked, steamed or the iron, but one of the best known forms is the "Pil Pil .

The preparation of cod to the Pil Pil consists, basically, in cooking the cod in olive oil, garlic and, optionally, chilli (Chile) that creates a thick and emulsified sauce known as “Pil Pil”. The elaboration process requires some patience and skill, but the final result is a delicious dish and with a unique flavor.

Another unmissable recipe to taste with cod is cod with tomato .

Some stories say that in the nineteenth century a merchant from Bilbao made an error when buying a huge amount of cod, and to counteract that expense invented a recipe with which he managed to popularize his consumption. However, this theory is not entirely proven. It is also said that it was created by the fisheries in the area that sought a different way of cooking the cod.

The popularity of this preparation has been extended to other parts of Spain and the world as Spanish gastronomy gained international recognition. This recipe, as we know it, only became popular in the twentieth century, when it began to transcend the borders of Bilbao. 

The Pil Pil Salsa: an emulsion

This sauce is obtained from the emulsion that occurs between cod juices and olive oil , which is ligating and thickening while the pan is removed during cooking. The final result is a thick and unctuous, yellowish sauce, with an intense garlic flavor and the spicy touch that gives it the chilli.

The preparation of the pil pil is not simple, since it requires being pending and actively throughout the cooking so that the sauce emulsifies the fish and the flavors are permeated. In addition, other details can be taken into account for the preparation to get perfect:

• Choose a good desalted cod from medium thickness to cook evenly. 
• Olive oil must be very hot before adding cod and garlic.
• Move the pan in circles throughout cooking, in this way the juice of cod and oil is mixed and emulsified.
• It is important to keep the temperature of the constant oil and not let it cool too much, since this will make emulsion difficult.
• The garlic and the chilli are incorporated into the oil before the cod, but it is important to prevent them from burning or browning too much, to prevent them from giving a bitter taste to the sauce.
• The amount of oil used is important to achieve the proper texture of the Pil Pil Salsa. A lot of oil can make the sauce very liquid, and with little oil it can be too thick. 
• Once the cod is cooked, it is advisable to let it stand a few minutes before serving it, so that the Pil Pil Salsa settles and thickens slightly.

Ingredients

• 4 desalted cod (approximately 800 g).
• 8 garlic cloves
• 1 Guts (Chile) 
• 1 cup olive oil 
• Salt and pepper

How to make cod pil pil step by step

1. Peel and cut garlic into thin sheets. Remove the seeds from the chillies and cut them into small pieces.
2. In a wide and low pan, put the olive oil over medium-high heat until it is hot. Add the garlic and chillies and cook gently for a few minutes until the garlic is slightly golden.
3. Add the cod loins, with the skin up and cook for 5 minutes. While they cook, move the pan in circles so that the cod juice and the oil are emulsified and the pil pil sauce is formed.
4. Be careful to turn the backs of cod and cook for another 5 minutes.
5. When the cod loins are cooked and the Pil Pil sauce has emulsified, remove the pan from the heat and let stand for a few minutes for the sauce to settle.
6. Serve hot. It can be accompanied with boiled potatoes (potatoes) and a glass of white wine. Health!