Basque chefs share secrets for perfect bacalao al pilpil

Basque chefs Joseba Arguiñano and Martín Berasategui have shared professional insights into perfecting the traditional dish 'bacalao al pilpil'. The recipe relies on creating an emulsion using the collagen from the fish skin, 300 ml of extra virgin olive oil, and aromatics such as garlic and chili pepper.

To achieve the signature creamy sauce, the chefs recommend using a clay pot to retain heat. The process involves lightly browning sliced garlic and chili in oil, then cooking the cod pieces skin-side up in the tempered oil. The key technique involves collecting the fish juices and slowly incorporating the oil through circular movements with a strainer to ensure a smooth, thick emulsion.