Pilpil, 3 ways!

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Bacalao al pilpil / Toya Legido – ICEX

So, what is pilpil you might ask, unless of course you’ve ever been to Basque Country, the home of this traditional Spanish culinary technique.

To quote the Foods and Wines from Spain FAQ section:

Pilpil is a traditional Basque culinary technique used in some recipes for fish, usually salt cod or hake cheeks. After desalting the cod, it is fried in olive oil with a few flakes of garlic. As the fish skin cooks, it releases a jelly called pilpil. By lightly shaking the pan during cooking so that the fish is kept moving over the surface together with the oil and garlic, this jelly turns into a creamy, yellowish emulsion. A culinary miracle.

Though for many the best version of this classic dish is surely the one that comes out of their mother or grandmother’s kitchen, pilpil is also a source of fascination, inspiration and devotion for great chefs like Andoni Luis Aduriz, of internationally-acclaimed Restaurante Mugaritz.

Check out the following two takes on bacalao al pilpil by this famed chef. And if something traditional is more your style, I’ve also included a classic recipe for pilpil, below.

Salt cod in a pilpil sauce

New-wave pilpil salt cod

Pilpil salt cod

 

 

 

 

 

 

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