Garlic cod: a quick recipe with crispy garlic and

Summary: Garlic cod (bacalao al ajillo) is probably the fastest cod recipe out there. In just 15 minutes, with ingredients everyone has at home (garlic, olive oil, chili, and cod), you can create a spectacular dish. It's the classic "al ajillo" technique, typically applied to shrimp, wild mushrooms, and button mushrooms, adapted to desalted cod with an equally delicious result.

Table of Contents

• Garlic cod: the fastest and tastiest recipe
• Ingredients for 4 servings
• Step-by-step preparation (15 minutes)
• Tips for perfect garlic cod
• Variations of garlic cod
• Ideal accompaniments
• Origin of garlic cod
• Pairing: what wine to serve
• Common mistakes
• Nutritional information
• Frequently asked questions
• Conclusions

Garlic cod: the fastest and tastiest recipe

Garlic cod (bacalao al ajillo) is probably the fastest cod recipe out there. In just 15 minutes, with ingredients everyone has at home (garlic, olive oil, chili, and cod), you can create a spectacular dish. It's the classic "al ajillo" technique, typically applied to shrimp, wild mushrooms, and button mushrooms, adapted to desalted cod with an equally delicious result.

The secret to garlic cod lies in the infused oil: an extra virgin olive oil that has absorbed the aromas of sliced garlic and chili, and is poured hot over the cod. The sizzling of the oil upon contact with the fish is a spectacle in itself, and the aroma filling the kitchen signals that something exceptional is coming. At Mercat del Ninot, we constantly prepare it as a quick demonstration for our customers.

Ingredients for 4 servings

• 4 fillets of desalted cod, 180-200g with skin
• 8-10 cloves of garlic, thinly sliced
• 2-3 dried chilies (or cayenne peppers)
• 200 ml extra virgin olive oil
• Fresh parsley, chopped
• 1 tablespoon white wine vinegar or sweet paprika (optional)

The cut: For garlic cod, both fillets and sides work well. The important thing is that the pieces have a uniform thickness (2-3 cm) so that they cook evenly. The skin is essential: it protects the flesh from direct heat and adds gelatin to the oil.

Step-by-step preparation (15 minutes)

1. Dry and temper the cod (2 minutes)

Remove the cod from the refrigerator 10 minutes prior. Pat it thoroughly dry with paper towels. This step is especially important for garlic cod because hot oil splatters violently if the cod is wet.

2. Sear the cod (5-6 minutes)

In a large frying pan, heat 3-4 tablespoons of olive oil over medium-high heat. Place the fillets skin-side down. Cook for 3-4 minutes without moving until the skin is crispy and golden. Flip and cook for another 2 minutes on the flesh side. Do not aim for full cooking: the cod will finish cooking with the hot oil. Transfer the fillets to a plate or earthenware casserole dish.

3. Prepare the garlic oil (3-4 minutes)

In the same pan (or a clean one), pour the remaining olive oil. Heat over medium-low heat. Add the sliced garlic and broken chilies. Cook over low heat for 2-3 minutes, stirring occasionally, until the garlic is lightly golden and crispy. Watch carefully: garlic goes from golden to burnt in seconds. Burnt garlic will make the whole dish bitter.

4. Pour the oil over the cod

Remove the pan from the heat. If using vinegar, add it now to the hot oil (be careful, it splatters). Pour the oil with the garlic and chilies directly over the reserved cod fillets. You'll hear the characteristic sizzle. Generously sprinkle with fresh chopped parsley.

5. Serve immediately

Garlic cod is eaten hot, freshly made. Serve directly in the earthenware casserole dish with bread for dipping in the fragrant oil.

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Tips for perfect garlic cod

1. Thinly sliced garlic, not chopped: Sliced garlic browns uniformly and becomes crispy. Chopped garlic burns on the outside and remains raw on the inside.
2. Low heat for the garlic: Garlic is cooked over medium-low heat. If the oil smokes, it's too hot. Golden garlic is sweet and crispy; burnt garlic is bitter and unpleasant.
3. Chili without seeds: If you want mild spice, remove the seeds from the chili before adding it. Most of the capsaicin is in the seeds.
4. Parsley at the end: Fresh parsley is always added off the heat. If you add it to hot oil, it fries instantly and loses its freshness and green color.
5. Earthenware casserole dish: If you have one, use it for serving. Ceramic retains heat and keeps the cod warm throughout the meal. Plus, the presentation is much more attractive.
6. A splash of vinegar (optional): A tablespoon of white wine vinegar added to the hot oil just before pouring provides an acidic touch that balances the fat of the oil. It's a very effective Andalusian trick.

Variations of garlic cod

Garlic cod with paprika

Add a teaspoon of "pimentón de la Vera" (sweet or spicy paprika) to the hot oil just a second before removing it from the heat. The paprika adds an intense red color, a smoky flavor, and blends perfectly with the garlic and chili. Do not leave it in the hot oil for more than 2-3 seconds, or it will burn.

Garlic cod with cherry tomatoes

Add 8-10 cherry tomatoes, halved, to the pan with the sliced garlic. Cook for 3-4 minutes until they are lightly roasted and begin to release their juices. Pour everything together over the cod. The tomatoes add freshness, sweetness, and color.

Garlic cod with shrimp

Surf and turf: sear the cod, set aside, and in the same oil, prepare some garlic shrimp before pouring everything together. A quick and spectacular party dish.

Baked garlic cod

If you prefer less oil, place the fillets on a baking sheet, distribute the sliced garlic and chilies over them, drizzle with oil, and bake at 200°C for 12-15 minutes. Less oil but the same flavor.

Ideal accompaniments

• Rustic bread: essential for dipping in the garlic oil. A good country bread, ciabatta, or Galician baguette.
• French fries or pan-fried potatoes: potatoes absorb the garlic oil and become the best side dish in the world.
• Padrón or piquillo peppers: fried or roasted, alongside the cod.
• Green salad: a fresh counterpoint to balance the intensity of the garlic and oil.
• White rice: for a more substantial version, serve over rice that will absorb the oil.

Origin of garlic cod

The "al ajillo" technique is one of the oldest and most universal in Spanish cuisine. Its origin is in Andalusia and Castile, where garlic and olive oil were (and are) the most accessible ingredients. The most internationally known version is garlic shrimp (gambas al ajillo), but the technique has historically been applied to any protein: mushrooms, tripe, chicken, rabbit, and, of course, cod.

Garlic cod has a special tradition during Lent, a period when meat was prohibited and cod was the go-to protein. The garlic technique allowed dry and salted cod to be transformed into a fragrant, juicy, and festive dish with ingredients that any household had: garlic, oil, and chili. In many towns in inland Spain, especially in Castilla-La Mancha, Extremadura, and Andalusia, garlic cod remains an essential Holy Week dish.

Pairing: what wine to serve

Garlic cod pairs well with wines that can compete with the intensity of garlic and oil:

• Albariño (Rías Baixas): The acidity of Albariño cuts through the fat of the oil, and its fruity profile balances the garlic. The classic Galician combination.
• Godello (Valdeorras): More body than Albariño, with mineral notes that complement garlic cod well.
• Verdejo (Rueda): Herbal and fresh, it harmonizes with parsley and chili.
• Fino or Manzanilla (Jerez): The perfect Andalusian option. The salinity of Fino mirrors that of cod, and its bitterness complements the garlic. Serve very cold.
• Craft beer: A cold blonde ale or pale ale works just as well as any wine, especially in summer.

Common mistakes when making garlic cod

Avoid these mistakes that can ruin the dish:

• Burning the garlic: The number one mistake. Burnt garlic makes all the oil and the entire dish bitter. Always use medium-low heat. Remove from heat as soon as the garlic is lightly golden.
• Wet cod: If you don't dry the cod, the water will cause dangerous oil splatters and the cod will steam in its own water instead of browning. Thoroughly pat dry with paper towels.
• Insufficient oil: Garlic cod needs generous oil. Don't skimp: the leftover oil is the sauce for the dish, perfect for dipping bread.
• Overcooked cod: Cod continues to cook with the residual heat of the oil. Remove it from the pan when it's still slightly underdone and let the hot oil finish cooking it.

Nutritional information

Garlic cod has more calories than other preparations due to the amount of oil, but it is extra virgin olive oil with healthy fats:

• Calories: 320-380 kcal per serving (the oil actually consumed is a fraction of the total)
• Protein: 22-26 g from cod
• Fats: 24-30 g (mainly from olive oil: oleic acid, monounsaturated fats)
• Carbohydrates: 2-3 g (from garlic)

Cod is one of the leanest fish on the market. The dish's calories come from olive oil, which is one of the healthiest fats available. Additionally, garlic is known for its antimicrobial, cardiovascular, and antioxidant properties.

Frequently asked questions

Buy cod fillets for garlic cod at Bacalalo.