Bacalao al Pil Pil: A Silky Basque Classic with Perfect Wine Pairings

Bacalao al Pil Pil: A Basque Classic Made for Food and Wine Lovers

If you love simple ingredients that turn into restaurant‑level magic, bacalao al pil pil deserves a spot on your dinner table. This iconic Basque dish is built from just salted cod, garlic, and extra virgin olive oil—yet it transforms into a silky, glossy sauce that feels like something out of a fine‑dining kitchen. It’s salty, smooth, and deeply aromatic, with gentle garlic and a hint of heat.

Even better? Bacalao al pil pil is a fantastic canvas for wine pairing. Its rich olive oil sauce and savory cod beg for crisp whites and vibrant, food‑friendly bottles you can easily find at Total Wine, Trader Joe’s, BevMo, or your favorite local shop. In this guide, you’ll learn the story behind bacalao al pil pil, how to cook it at home, and which wines will take your meal to the next level.

About This Dish: The Soul of Basque Simplicity

Bacalao al pil pil comes from the Basque Country in northern Spain, a region famous for its seafood, pintxos bars, and detail‑obsessed cooking. It’s considered one of the great classics of the Basque repertoire, precisely because it’s so elemental: preserved cod, olive oil, garlic, and chili gently coaxed into harmony.

The name “pil pil” is onomatopoeic—it mimics the soft bubbling sound of the oil in the pan as the cod slowly releases its natural gelatin. That gelatin is the secret to the dish. When you move the pan in gentle circles, the olive oil and cod juices emulsify, forming a thick, almost mayonnaise‑like sauce that coats every bite with a luxurious, satiny texture.

Historically, salt cod (bacalao) was a pantry staple across Europe because it kept well on long voyages and in homes before refrigeration. In the Basque Country, skilled cooks turned this humble preserved fish into a showpiece through technique. That’s why bacalao pil pil is so beloved: it proves that you don’t need dozens of ingredients to create something deeply satisfying—just patience, good olive oil, and the right motion of the pan.

Today, bacalao al pil pil appears everywhere from family kitchens to Michelin‑starred restaurants in Spain. For home cooks in the United States, it offers an approachable way to explore Basque cuisine and a fantastic opportunity to experiment with wine pairing—especially if you enjoy both Old World and New World wines.

Key Ingredients & Their Role in Flavor (and Wine Pairing)

At first glance, bacalao al pil pil looks almost too simple. But each ingredient plays a very specific role—both in the flavor of the dish and in which wines will match it best.

Salted Cod (Bacalao)

Salted cod is fresh cod that has been preserved with salt and then dried. Before cooking, it’s soaked in water for 24–48 hours, with the water changed several times, to remove excess salt and rehydrate the flesh. The result is tender, flaky fish with a gentle salinity and a slightly deeper flavor than fresh cod.

During cooking, the cod releases natural gelatin, which is what turns olive oil into the famous pil pil sauce. That gelatin gives the sauce its silky mouthfeel and rich body—important when you think about wine. Because the dish has some weight from the olive oil and gelatin, it pairs best with wines that have:

Medium body (so they’re not overwhelmed)
Good acidity (to cut through the richness)
Low tannins (since tannins and salty fish can clash)

Extra Virgin Olive Oil

Olive oil is both the cooking medium and the backbone of the sauce. You want a fruity, high‑quality extra virgin olive oil, but not one that’s aggressively bitter or peppery. The oil picks up flavor from the cod, garlic, and chili, then emulsifies with the fish juices into a glossy, yellow sauce.

In wine terms, that means the dish feels rich and unctuous, even though the ingredient list is short. Wines with bright acidity, citrus or stone fruit flavors, and a clean finish will slice through the oil and refresh your palate between bites.

Garlic

Thin slices of garlic are gently sautéed in the olive oil at the beginning, then usually removed and added back at the end as a garnish. This technique infuses the oil with a deep, mellow garlic aroma without burning it.

Garlic adds warmth and savoriness. For wine, that often works well with aromatic whites that have herbal, floral, or fennel‑like notes. Think of varieties like Albariño, Sauvignon Blanc, or Vermentino.

Dried Chili (Guindilla or Similar)

Traditional recipes use dried Basque guindilla chili, which brings a soft, gentle heat rather than aggressive spiciness. You can substitute another mild dried chili.

The small kick of spice nudges you toward wines with no obvious oak (or just a light touch), since heavy oak plus heat can feel clumsy. Crisp whites, some rosés, and lighter reds with bright fruit all play nicely here.

Parsley (Optional Garnish)

Fresh parsley adds color, a bit of freshness, and a faintly herbal lift. It echoes green, herbal notes in certain wines, such as coastal whites from Spain and Portugal or cool‑climate Sauvignon Blanc.

Together, these four or five ingredients give bacalao al pil pil its signature profile: salty, smooth, garlicky, gently spicy, and luxuriously sauced—a dream for thoughtful wine pairings.

Bacalao al Pil Pil Recipe

At a Glance

Servings: 4
Prep Time: 20 minutes (plus soaking time for the cod)
Cook Time: 25–30 minutes
Total Active Time: ~50 minutes (excluding soaking)
Difficulty: Moderate (technique‑driven but very doable at home)

Ingredients

For the bacalao al pil pil:

4 pieces salted cod (about 5–7 oz each), skin on, soaked 24–48 hours, water changed every 8 hours
1 cup extra virgin olive oil
4–5 cloves garlic, thinly sliced
1–2 dried chili peppers (such as guindilla or other mild dried chili), seeded and cut into rings
Fresh parsley, chopped, for garnish
Optional: pinch of salt (you may not need it, depending on how well the cod has been desalinated)

Step‑by‑Step Instructions

1. Desalt the Cod

Rinse the salted cod under cold water to remove surface salt.
Place the cod in a large bowl of cold water, cover, and refrigerate for 24–48 hours, changing the water every 8 hours.
When ready to cook, pat the cod very dry with paper towels. This helps the fish sear gently and release its gelatin into the oil.

2. Infuse the Olive Oil

Add the olive oil to a wide, heavy skillet or shallow pan (enough oil to mostly cover the fish).
Add the sliced garlic and dried chili rings to the cold oil.
Set the pan over low to medium‑low heat. Gently cook the garlic and chili for 2–3 minutes, stirring occasionally, until the garlic just turns pale golden—do not let it brown.
Using a slotted spoon, remove the garlic and chili and set them aside. The oil is now beautifully infused.

3. Cook the Cod

Lower the heat to low or medium‑low—you want a gentle, lazy bubble, not a vigorous fry.
Place the cod pieces in the pan skin side down. The oil should come up at least halfway on the fish.
Cook slowly for about 8–10 minutes, without letting the oil get too hot. You should see small white dots (gelatin) starting to appear around the edges of the fish.
Carefully flip the cod and cook another 3–5 minutes, just until the fish is opaque and flakes easily.
Remove the cod pieces to a warm plate and keep them loosely tented with foil.

4. Create the Pil Pil Sauce

This is where the magic—and the name bacalao al pil pil—happens.

Take the pan off the direct heat for a minute so the oil cools slightly; you want it warm, not smoking hot (around 175–180°F / 80°C is ideal).
Tilt the pan slightly and begin making gentle circular motions, swirling the oil so it mixes with the juices and gelatin at the bottom.
Alternatively, use a fine mesh strainer or small whisk to stir the oil in circles, keeping the motion constant.
After 5–10 minutes of steady movement, the sauce should transform from clear oil into a thick, glossy, opaque yellow emulsion.
If the sauce looks thin, let it cool a bit more and keep swirling. Too much heat can prevent emulsification; if needed, briefly remove the pan from the burner and continue the motion until it thickens.

5. Finish and Serve

Taste the sauce. Add a very small pinch of salt only if necessary—the cod usually seasons it well.
Return the cod pieces to the pan for a minute to warm through, spooning sauce over the top.
Transfer each piece of cod to a warm plate and spoon a generous amount of pil pil sauce over and around it.
Garnish with the reserved garlic and chili, plus chopped parsley.

Nutrition & Dietary Information (Approximate, per serving)

Calories: ~500–550
Protein: ~35 g
Fat: ~35–40 g (mostly from olive oil; predominantly unsaturated)
Carbohydrates: ~2–3 g
Dietary Fiber: ~0 g
Sodium: Variable, depending on desalting thoroughness

Dietary notes:

Gluten‑free (if served without bread or with gluten‑free bread)
Pescatarian
Dairy‑free
Can fit Mediterranean‑style eating patterns thanks to olive oil and fish

Perfect Wine Pairings for Bacalao al Pil Pil

Because bacalao al pil pil is rich yet delicate, the best wines are those that bring freshness and lift, not heaviness. Think vibrant whites, crisp rosés, and a few carefully chosen light reds.

What to Look For in a Wine

For a great bacalao al pil pil wine pairing, focus on wines that offer:

Medium body: Enough presence to stand up to the olive oil sauce, but not so big that they overwhelm the cod.
High to medium‑high acidity: To cut through the richness and refresh your palate.
Low tannins: Tannins can clash with salty, oily fish, so keep reds light and soft.
Minimal new oak: A little is fine, but heavy oak can fight the garlic and chili.

Here are four excellent style categories, all easy to find at places like Total Wine, Trader Joe’s, BevMo, and local wine shops in the U.S. in the $15–30 range.

1. Albariño from Spain (Classic Coastal Match)

Albariño from Rías Baixas in Spain is a natural partner for bacalao al pil pil. These wines typically have:

Bright citrus and stone fruit notes (lemon, lime, peach)
Saline, almost sea‑spray minerality
Zippy acidity and a clean, refreshing finish

That combination mirrors the dish’s coastal origins and slices through the pil pil sauce beautifully. Look for an Albariño around $15–22 at Total Wine or BevMo, or check for a good Spanish white at Trader Joe’s.

2. California Sauvignon Blanc (Napa, Sonoma, Central Coast)

If you prefer New World wines, a California Sauvignon Blanc—especially from cooler areas in Napa, Sonoma, or the Central Coast—is a fantastic choice. It typically offers:

Grapefruit, lime, and green apple flavors
Herbal tones (basil, tarragon, fresh grass) that echo the parsley and garlic
Crisp acidity and a dry finish

Avoid heavily oaked or Fumé‑style versions for this dish. Aim for something bright and lively in the $15–25 range, widely available at supermarkets and specialty shops.

3. Portuguese Vinho Verde or Light Spanish Whites

For an even lighter, super refreshing match, reach for Vinho Verde from Portugal or similar light, slightly spritzy whites. They’re typically:

Low in alcohol
High in acidity
Very easy‑drinking, with lemon‑lime notes and a subtle fizz

They’re perfect if you’re serving bacalao pil pil as part of a larger tapas spread. Trader Joe’s often stocks a Vinho Verde under $15, and Total Wine usually carries several options.

4. Oregon Pinot Noir or Spanish Mencía (For Light Reds)

If you’d like a red wine, stick with something light‑bodied and high in acidity, such as:

Oregon Pinot Noir: Red cherry, cranberry, soft tannins, and bright acidity. Choose a fresher style, not overly oaked. In the $25–30 range, it can be a beautiful, unexpected pairing when you crave red wine with fish.
Spanish Mencía: From regions like Bierzo or Ribeira Sacra, Mencía offers red fruits, floral notes, and a mineral edge with very moderate tannins.

Serve reds slightly chilled (around 55°F) to keep them refreshing alongside the rich sauce.

How Vinomat Can Help

If you’re not sure where to start, open Vinomat and search for bacalao al pil pil. The app can suggest specific bottles available near you—whether you prefer a Sonoma Sauvignon Blanc from your local shop, an Albariño from Total Wine, or an Oregon Pinot Noir you spotted at BevMo—tailored to your taste and budget.

Cooking Tips & Techniques for Perfect Bacalao al Pil Pil

The ingredient list is short, so technique matters. Here are key tips to help you nail this bacalao al pil pil recipe on your first try.

1. Take Desalting Seriously

Soak the cod for at least 24 hours, ideally up to 48, changing the water regularly.
Cut a small piece and taste it before cooking; it should be pleasantly seasoned, not aggressively salty.
Undersoaked cod will make the dish too salty and can throw off your wine pairing.

2. Control the Heat

Keep the oil at a gentle bubble, never frying hard or smoking.
Too much heat will toughen the fish and make the emulsion harder to form.
If you see vigorous sizzling, reduce the heat immediately.

3. Don’t Rush the Emulsion

The pil pil sauce forms from the cod’s gelatin and oil when they’re gently agitated over warm—but not too hot—heat.
If the sauce stays thin, remove the pan from the burner and keep swirling; often it just needs a cooler temperature and patience.
A fine mesh strainer used as a whisk is a classic trick to help the emulsion come together.

4. Protect the Garlic

Cook the garlic low and slow until just golden; burnt garlic will dominate the dish with bitterness.
Remove the garlic slices from the oil as soon as they color, and add them back at the end.

5. Use the Right Pan

A wide, heavy skillet (cast iron or heavy stainless) is ideal. It gives you room to swirl the oil and enough surface area for the cod.
Nonstick can work, but you want a pan that holds gentle heat well.

If your first attempt isn’t perfect, don’t worry—Basque cooks spend years perfecting bacalao al pil pil. Even an “almost there” version tastes wonderful, especially with the right wine by your side.

Serving Suggestions and Dining Experience

Bacalao al pil pil is all about that silky sauce, so think about your plate as a canvas to show it off.

How to Present the Dish

Use warm, wide shallow bowls or plates so the sauce can pool attractively around the fish.
Place a portion of cod in the center, spoon a generous amount of pil pil sauce over and around it, then garnish with the fried garlic, chili rings, and a sprinkle of parsley.
A drizzle of your best extra virgin olive oil on top adds a final glossy sheen.

What to Serve Alongside

Crusty bread: Essential for soaking up the sauce. For gluten‑free diners, serve with a toasted gluten‑free baguette.
Simple sides: Roasted or steamed potatoes, sautéed greens, or a crisp green salad with a lemony vinaigrette all keep the focus on the cod.
Tapas spread: Turn the meal into a Basque‑inspired evening with marinated olives, sliced Manchego, roasted peppers, and a bowl of marcona almonds.

Set the table with a chilled bottle of your chosen wine pairing—perhaps an Albariño from Spain or a California Sauvignon Blanc—and let the meal feel relaxed and communal. Bacalao al pil pil may be rooted in traditional Basque kitchens, but it fits right into an American home where good food, good wine, and good company share equal billing.

Conclusion: Bring Bacalao al Pil Pil and Great Wine Home

Learning how to make bacalao al pil pil puts a piece of Basque culinary heritage right in your kitchen, using ingredients you can easily find in the United States. With its salty, smooth olive‑oil sauce and tender cod, it feels luxurious yet comforting—and it’s a dream partner for thoughtful wine pairing.

Whether you pour a crisp Albariño, a zesty California Sauvignon Blanc, or a light Oregon Pinot Noir, let Vinomat guide you toward the perfect bottle at Total Wine, Trader Joe’s, BevMo, or your neighborhood shop. Save this bacalao al pil pil recipe, open a favorite wine, and turn an ordinary night into a quietly unforgettable one.