Spanish · main
Bacalao al Pil-Pil
Bacalao al Pil-Pil reads allium 6.1, heat 5.1 and richness 4.3 on Palate's 0–10 flavor X-ray — a Spanish main, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 2.4 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 4.8 / 10
- Aromatic & Spice — 7.0 / 10
The measured notes (of 18)
Allium 6.1 · Heat 5.1 · Richness 4.3 · Salinity 3.6 · Herbaceous 2.8 · Warm Spice 2.7 · Bitterness 2.3 · Fruity 2.1 · Umami 1.8 · Earthy 1.5 · Nutty 1.4 · Sweetness 0.9 · Citrus 0.7 · Floral 0.7
What's in it (4)
- 4 desalted salt cod fillets (bacalao), about 6 oz each
- 1 cup extra-virgin olive oil
- 6 garlic cloves, sliced
- 2 dried guindilla chili peppers
Time & effort: about 25 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 101.8 kcal, 3.9 g protein, 1.1 g fat, 21.1 g carbs
How it's cooked (3 steps)
- Confite garlic slices and chili in olive oil over low heat, remove, then place cod skin-side up in the same oil and cook very gently.
- Remove the cod and constantly swirl and shake the cazuela to emulsify the cod's natural gelatin into the oil to form the thick, creamy pil-pil sauce.
- Return cod to the sauce and serve with the garlic scattered over.
Dishes with a similar flavor shape
- Sarson ka Saag with Makki di Roti — Indian · Punjab
- Diri ak Djon Djon (Black Mushroom Rice) — Haitian
- Masala Dosa — Indian
- Baingan Bharta (Fire-Roasted Aubergine) — Indian · Punjab
- Run Down (Rundown) — Jamaican
Keep reading: what allium, heat, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.