Pil Pil Salt Cod (Bacalao al pil pil)


Soak the slices of salt cod in cold water for 36 hours, changing the water every 8 hours. Carefully trim the pieces of fish, removing any bones, and dry with a cloth. Cut the garlic into wafer-thin slices and place in a wide pan with the Spanish olive oil and the chili pepper. Brown lightly then remove. Place the cod pieces in the same oil and cook over a gentle flame for about 45 minutes, shaking constantly to bind the oil and the gelatin released by the fish. Turn up the heat for a couple of minutes and, when the mixture begins to boil, remove. Sprinkle with the garlic slices.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid.

Spanish recipe: Pilpil Salt Cod. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 230
Energy (kJ): 962
Proteins (g): 34.8
Fat (g): 8.6
Carbohydrates (g): 3.7
Magnesium (mg): 68
Thiamine (mg): 0.2
Iron (mg): 1.6


Information provided by: The Spanish Nutrition Foundation (FEN)



2 hours

  • 600 gr salt cod
  • 6 garlic cloves
  • 250 ml Spanish olive oil
  • Chili pepper
  • 21.164 lb salt cod
  • 6 garlic cloves
  • 8.924 fl. oz Spanish olive oil
  • Chili pepper
  • 2.79 lb salt cod
  • 6 garlic cloves
  • 1.057 cup Spanish olive oil
  • Chili pepper
Wine match

Federico Oldenburg/©ICEX

Though some people might prefer a Crianza red to accompany this classic, creamy sauce, a dry white is perhaps a more subtle partner. A fragrant, fresh txakoli from Guetaria might be an excellent choice.