Bacalao al pil pil is a Bilbao invention: salt cod slow-cooked in olive oil with garlic and dried chili, then emulsified by shaking the pan until the gelatin and oil form a thick yellow sauce that coats each piece.

Bacalao al pil pil traces to mid-19th-century Bilbao, when merchant Simon Gurtubay over-ordered salt cod from Norway in 1836. Forced to sell the surplus, Bilbao kitchens developed the slow-emulsified sauce technique that made the dish a city staple. The pil pil name imitates the bubbling sound of the slow simmer. Casa Rufo, La Despensa de Etxanobe and Mina all run versions; the deep-yellow emulsion is the test, as the gelatin from the cod skin must bind with the oil into a thick sauce without breaking.

4 editor picks for Bacalao al pil pil in Bilbao, ranked by editorial score. All Bilbao signature dishes · Bacalao al pil pil across every city.