Bacalao al Pil Pil (Cod in pil-pil sauce)

An emblematic culinary jewel of the Basque coast.

Although its origin is unknown, it is believed that this dish emerged as a waste cooking recipe by Basque fishermen.

Cod, a fish that was preserved salted for long voyages or storage, was transformed into a delicacy by being slowly cooked in olive oil with garlic and chilli peppers.

The particular “pil pil” technique, which refers to the emulsion formed by cooking the cod in the oil while moving the casserole, is a testimony to Basque culinary ingenuity.

This technique, together with the quality of the local ingredients, makes Bacalao al Pil Pil a distinctive dish of the region that you should not miss.