Basque Salt Cod in Garlic and Chili Oil Emulsion

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This iconic Basque tapa transforms humble salt cod into a silky, glossy masterpiece through the magical emulsification of olive oil and the natural gelatin from the fish skin. Served piping hot in a clay dish, the luscious sauce is meant to be soaked up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 38 gFat
• 5 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 0 gSugar
• 32 gProtein
• 2400 mgSodium
• 780 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 5 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the Cod and Sauce

• 1.5 lbs (700 g) skin-on salt cod (bacalao), soaked
• 1.5 cups (360 ml) good-quality extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 2 dried guindilla or ñora peppers, stems removed
• 1 small slice day-old white bread, crust removed (optional)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• Pinch of flaky sea salt, only if needed

Directions

1. Desalt the cod by submerging it in cold water for 24 to 48 hours, changing the water every 8 hours. Pat dry with paper towels, remove any bones, and reserve the skin.
2. In a wide, low-sided earthenware or stainless pan, combine the olive oil, sliced garlic, and dried peppers. Warm over very low heat for 8 to 10 minutes until the garlic turns pale gold and fragrant—do not let it brown.
3. Lift out the garlic and peppers with a slotted spoon and set aside. Increase the heat just slightly and gently lower the cod pieces, skin-side down, into the warm oil.
4. Cook the cod at a bare simmer (around 160°F / 70°C) for 10 to 12 minutes, spooning oil over the top, until the flesh flakes easily and releases its natural gelatin into the oil.
5. Transfer the cooked cod to a warm serving dish and cover loosely. Strain the infused oil through a fine sieve into a clean pan and return it to very low heat.
6. Add the bread slice (or 1 tablespoon cold water) to the warm oil. Holding the handle with one hand and a folded towel over the lid with the other, shake the pan vigorously back and forth for 1 to 2 minutes until the oil turns pale, thick, and creamy.
7. Discard the bread. Slide the cod back into the pan with the emulsified oil, scatter the reserved garlic and peppers over the top, and warm through for 30 seconds.
8. Taste and adjust salt only if needed. Spoon into warm cazuelas or shallow bowls, drizzle with extra emulsified oil, and finish with chopped parsley.

Cook’s Notes

• Plan ahead: salt cod needs 24–48 hours of soaking in cold water, changed every 8 hours, before cooking.
• Keep the oil at a bare simmer—never let it boil or the emulsion will break and the cod will turn rubbery.
• The natural gelatin from the cod skin is what thickens the sauce, so don't trim it away before cooking.
• If the sauce refuses to thicken, add a small ice cube or splash of cold water to shock the emulsion into setting.
• Serve with thick slices of toasted sourdough or a rustic baguette to soak up every drop of the silky oil.

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