Recipe: Cod to pil-pil

Here is a recipe for Cod to pil-pil, a classic dish of Basque cuisine:


  • 4 loins of desalted cod
  • 6 cloves of garlic
  • 1 chilli (optional)
  • 200 ml extra virgin olive oil
  • Salt


  1. Cut the garlic cloves into thin slices. If you decide to use the chilli, cut it into thin slices as well.
  2. In a large frying pan, pour the olive oil and heat it over medium heat. Add the garlic and chilli (if using) and sauté slowly until the garlic is golden but not burnt.
  3. Once the garlic is golden, remove the pan from the heat and let the oil cool for a few minutes.
  4. Return the pan to the heat and add the cod loins, skin side down, to the warm oil. Cook over low heat for about 8-10 minutes, moving the pan from time to time so that the cod releases its gelatin.
  5. When you see the sauce begin to bind and emulsify, remove the pan from the heat. The cod should be tender and the sauce thick and creamy.
  6. Serve the cod hot, accompanied by bread to dip in the delicious pil-pil sauce.

This dish, in addition to being a delight for the palate, is a tribute to traditional Basque cuisine. I hope you enjoy it!

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