El Barquero Lomo de Bacalao (desalted cod loin) is a premium Spanish delicacy known for its thick, flaky, and incredibly tender texture. Because El Barquero already expertly desalinates their cod loins, you are spared the multi-day soaking process and can dive straight into cooking.
The ultimate way to honor this ingredient is Bacalao al Pil-Pil. It is a legendary Basque dish that uses only four ingredients. The magic happens when the natural gelatin from the cod skin emulsifies with olive oil and garlic to create a rich, creamy, velvet-like sauce.
Traditional Spanish Bacalao al Pil-Pil
- Prep time: 5 minutes
- Cook time: 20 minutes
- Servings: 2
Ingredients
- 2 El Barquero Lomo de Bacalao loins (approx. 200g each, thoroughly patted dry)
- 150 ml Extra Virgin Olive Oil (high quality is essential here)
- 5-6 cloves of Garlic, thinly sliced
- 1 dried Cayenne pepper or Guindilla chili, sliced into rings (optional, for a subtle kick)
Step-by-Step Instructions
1. Infuse the Oil
Place a wide, low-sided clay pot (traditionally a cazuela) or a heavy skillet over medium-low heat. Add the extra virgin olive oil, sliced garlic, and chili rings. Cook gently until the garlic turns a light golden color.
Crucial Note: Do not let the garlic burn, or it will ruin the flavor of the oil. Remove the garlic and chili with a slotted spoon and set them aside for garnishing later.
2. Poach the Cod
Lower the heat to low. Place the El Barquero cod loins into the oil, skin-side up. Poach the fish very gently for about 4 to 5 minutes. You should see tiny white bubbles escaping from the fish—this is the gelatin releasing.
Carefully flip the loins skin-side down and poach for another 4 to 5 minutes. The fish should be just tender and starting to flake. Remove the cod from the pan and set it aside on a plate.
3. “The Sway” (Creating the Pil-Pil Sauce)
Let the oil cool down slightly so it is warm, not scorching hot (if the oil is too hot, the sauce won’t emulsify). You will notice some milky juices at the bottom of the pan—that is the cod’s gelatin.
Take the handle of the pan and begin moving it continuously in gentle, circular motions on the stovetop. As you sway the pan, the oil and gelatin will begin to bind, transforming from clear oil into a thick, creamy, pale-yellow emulsion. This takes about 3 to 5 minutes of continuous swirling.
4. Reassemble and Serve
Once the sauce is thick and creamy, slide the cod loins (and any extra juices left on the plate) back into the sauce to warm through for 1 minute.
Top the cod with the reserved golden garlic slices and chili rings. Serve immediately right out of the pan.
Pro-Tips for Perfect Bacalao
- Drying is Key: Make sure the cod loins are completely dried with paper towels before hitting the oil to prevent excess water popping.
- The Bread Rule: This dish yields a rich sauce that demands a loaf of crusty, rustic bread to mop up every last drop.
The Perfect Pour: Abadía de Gomariz Selecciòn
To elevate this iconic Galician-style seafood dish, look no further than the hills of Ribeiro and uncork a bottle of Abadía de Gomariz.
- Why it works: Bacalao al Pil-Pil is a masterclass in texture, boasting a dense, flaky fish enveloped in a rich, velvety olive oil emulsion. Abadía de Gomariz—a stunning blend typically dominated by Treixadura alongside Godello, Loureira, and Albariño—offers a beautiful, textured weight on the palate that can stand up to the luxuriousness of the pil-pil sauce.
- The Flavor Symphony: The wine’s vibrant, crisp acidity cuts through the richness of the extra virgin olive oil, cutting the weight and refreshing your palate after each bite. Meanwhile, its subtle mineral undertones, hints of white flowers, and bright citrus notes mirror the clean, savory flavors of the premium El Barquero cod, making every sip and bite feel beautifully balanced.
