Bacalao al pil pil is a traditional Basque dish of salt cod poached in olive oil and garlic and served in an emulsion of oil, cod juices and gelatin.
Wikipedia calls bacalao al pil pil a traditional Basque dish popular in Northern Spain for centuries, and its Bilbao entry lists it among the dishes the city shares with the rest of Biscay. Al pil pil imitates the sound of cod frying as its connective tissue breaks down. The cod is cooked gently in the oil for about 20 to 30 minutes while the pan is kept moving to build the emulsion. Berton's menu lists cod in pil-pil sauce and kokotxas of cod in pil-pil sauce.
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