Summary: Cod with garlic is one of the simplest and most satisfying dishes in Spanish cuisine. With just three main ingredients – extra virgin olive oil, garlic, and quality cod – it creates a dish with an intensity and depth of flavor that defies its apparent simplicity. It is proof that Spanish cuisine at its best does not need complications: it needs exceptional ingredients and the correct technique.
This recipe has deep roots in traditional Spanish cuisine. In the bars of central Madrid, in the taverns of Castile, in the pintxos of the Basque Country, "ajillo" (garlic style) is a classic preparation applied to prawns, mushrooms, chicken, and, most especially, cod. The emulsion formed between the oil flavored with garlic and the cod's juices creates a sauce that, if the technique is correct, has a creaminess comparable to that of the finest sauces in haute cuisine.
At Bacalalo, we have been selecting the best Gadus morhua cod since 1990 in Mercat del Ninot in Barcelona for recipes like this, where the fish is the sole protagonist. For cod with garlic, thick loins are the ideal choice: they maintain their texture during the process and provide the natural gelatin that is the secret to the sauce. We explain the complete technique, including the trick to perfectly emulsify the sauce.
Contents
Ingredients for 4 people
For the cod:- 700g desalted cod loins (or 900g salted cod)
- 8-10 cloves of garlic (generous, garlic is the star)
- 150 ml good quality extra virgin olive oil
- 2 dried chilies (cayenne) or 1 fresh chili, to taste
- Plenty of fresh parsley
- 50 ml dry white wine or txakoli
- Pinch of sweet or spicy paprika
Step-by-Step Preparation
Step 1: Desalt and Dry the Cod
If you are starting with salted cod, desalt it in cold water for 36-48 hours, changing the water every 8-12 hours in the refrigerator. For "ajillo," medium-thick loins (2-2.5 cm) are perfect.
Once desalted (or if you are using desalted cod from Bacalalo), thoroughly dry each loin with kitchen paper. This step is critical for "ajillo": if the cod has surface moisture, the oil will splatter when you add it, and the sauce will not emulsify correctly.
Step 2: Slice the Garlic
Peel all the garlic cloves and slice them thinly and uniformly. Uniformity is important: if there are slices of different thicknesses, the thin ones will burn before the thick ones are ready. You can also use whole cloves crushed with a knife (a more rustic version) or very finely chopped garlic (a more integrated version in the sauce).
For traditional cod with garlic, garlic slices are the most classic presentation and give the best results in terms of texture and color.
Step 3: Infuse the Oil with Garlic
In a shallow pot or wide, heavy-bottomed pan (an earthenware casserole is perfect for this dish if you have one), heat the oil over medium-low heat. Add the garlic slices and the chili. The garlic should cook slowly for 5-7 minutes, until golden but not burned. Watch constantly: garlic goes from perfect golden to burned and bitter in seconds.
When the garlic is a pale gold to light golden color, remove the chili if you don't want the dish to be very spicy, or leave it in if you like it with more kick.
Step 4: Add the Cod
With the oil well-flavored, raise the heat to medium. Add the cod loins skin-side up. The oil should sizzle on contact with the cod: this is a sign that it is at the correct temperature.
Cook for 3-4 minutes without moving the loins, so they brown slightly on the bottom. Then, with a flat spatula, carefully turn them over.
Step 5: The Trick to the Thickened Sauce (the Pilpil)
This is the secret to cod with garlic and a perfect sauce. Once you have flipped the cod, lower the heat to a minimum and begin to move the pan in gentle circular motions. The cod will release its natural gelatin, which will emulsify with the oil to form a thick, shiny sauce, similar to the famous Basque "pilpil."
If the oil is too hot, the gelatin breaks down, and the sauce separates. Over very low heat and with constant circular motion, in 5-8 minutes you will have a perfectly emulsified sauce.
If the emulsion doesn't form, you can add a splash of white wine and whisk it off the heat with a small whisk.
Step 6: Finish with Parsley and Paprika
When the sauce is emulsified, add plenty of freshly chopped parsley. Parsley is not just for decoration: it adds freshness and a green note that balances the intense garlic flavor. If desired, sprinkle a pinch of sweet paprika over the loins.
Turn off the heat and let it rest for 2 minutes in the pan.
Step 7: Serve in the Same Pot
Cod with garlic is served in the same pot it was cooked in, especially if it's earthenware, which retains heat perfectly. Bring it directly to the table and serve the cod with the garlic sauce on top and good bread for dipping.
Expert Tips
The garlic should never burn. Burnt garlic imparts a bitter taste that permeates everything, and there's no way to fix it. If at any point the garlic starts to turn a dark brown, immediately remove it from the oil. It's better to have less browned garlic than burnt garlic.
Oil temperature is everything. For the pilpil to emulsify, the oil must be warm but not hot when you make the circular motions. If the oil is too hot, the emulsion won't form. Remove the pot from the heat for a few seconds before you start moving it.
Generous amount of garlic. Don't be afraid of the garlic: in cod with garlic, garlic is an ingredient, not just a flavoring. Eight to ten cloves for four people may seem like a lot, but when cooked in oil over low heat, the garlic softens considerably and loses its raw aggressiveness.
An earthenware casserole is ideal. Earthenware casseroles distribute heat evenly and retain it for a long time after the heat is turned off. They are perfect for "ajillo," where gentle, even cooking is fundamental. If you don't have one, a cast-iron skillet is the second-best option.
Chili to taste. Chili is optional but gives the dish that touch of heat that makes it complete. If you don't want it spicy, omit it. If you want it mild, add it whole without crushing. If you want more intensity, open it and add the seeds.
Related Products from Bacalalo
Recommended Products
Natural Cod Liver Foie Gras - 120g | Smoked C...
3,90 €
CHATKA Wild King Crab 60% Legs 40% Shredded | ...
95,00 €
Smoked Cod Carpaccio Hand-Cut | 1 Tray Pack
15,90 €
Dried Cod Tongues (1 tray) - 500g
19,95 €
Refrigerated shipping 24-48h to the entire Peninsula
Recipe Variations
Cod with garlic and prawns. Add 8-10 peeled large prawns in the last 3 minutes of cooking. Prawns and cod complement each other perfectly in this "ajillo," and the prawn juices enrich the sauce.
Cod with garlic and cherry tomatoes. Add 12-15 cherry tomatoes cut in half when the cod has been cooking for 2-3 minutes. The tomato provides acidity and juiciness that balances the oil and gives the dish a livelier color.
Green cod with garlic (with herbs). Replace part of the parsley with fresh cilantro, basil, or chives. This more aromatic version is perfect for summer and has a freshness that contrasts very well with the cod.
What to Serve With It
- Country bread or crusty bread with a thick crust for dipping in the sauce
- Steamed potatoes for a more complete version
- White rice if you want to make it a full meal
- White wine with acidity: Txakoli, Albariño, or Rueda Verdejo
- Brut nature Cava for a more elegant meal
- Roasted piquillo peppers as a colorful garnish
Why Cod Quality Matters
Cod with garlic has only three main ingredients: oil, garlic, and cod. With so few elements, the quality of each one is crucial. Good quality extra virgin olive oil is the cooking medium and the base of the sauce. Fresh, quality garlic provides the aroma without bitterness. And first-rate Gadus morhua cod has the natural gelatin needed for the "pilpil" to emulsify, and that deep flavor that makes this simple dish so memorable.
At Bacalalo, we've known this well since 1990 in Mercat del Ninot in Barcelona: with the cod we select, the natural gelatin from the loins is what makes the difference between a thick, shiny "ajillo" sauce and loose oil with garlic. Visit our desalted cod store or come see us at Mercat del Ninot to choose the perfect loins for your "ajillo."
Frequently Asked Questions about Cod with Garlic
Why doesn't the oil in cod with garlic emulsify?
The most common causes are: oil that is too hot when trying to make the "pilpil" (it should be warm), too abrupt or incorrect movement (it should be circular and gentle), or low-quality cod with little natural gelatin. A splash of cold white wine added off the heat while stirring with a whisk usually solves the problem.
How much garlic is used in cod with garlic?
For 700g of cod and 4 people, 8-10 medium cloves of garlic is the correct amount. It may seem like a lot, but garlic cooked in oil over low heat softens considerably and becomes more of an element of the dish, not just a flavoring.
How long does cod with garlic take to prepare?
With already desalted cod, the complete preparation takes about 25-30 minutes. It is one of the quickest cod dishes to make, although it requires constant attention during cooking.
Can I make cod with garlic without chili?
Of course. Chili is not a mandatory ingredient in "ajillo," although it is traditional. Without chili, the dish is milder and appeals to a wider audience. With chili, it has that characteristic spicy kick that makes it more vibrant.
What is the difference between cod with garlic and "bacalao al pilpil"?
"Bacalao al pilpil" is the Basque version in which the oil and cod gelatin create a completely emulsified sauce (with no visible fried garlic). Cod with garlic has sliced and browned garlic as a visible element of the dish, although it can also have some emulsion. The final result of "pilpil" is creamier and more uniform; that of "ajillo" is more rustic and aromatic.
Can "ajillo" be made with shredded or flaked cod?
Yes, although the result is different. With flaked cod, the dish is more like a cod stir-fry than a dish with loins. The cooking time is reduced to 5-7 minutes, and the sauce integrates more with the cod. It's a perfect version for serving on toast or as a filling.
Can I prepare cod with garlic in advance?
"Ajillo" is best freshly made, when the oil is hot and the sauce is freshly emulsified. It can be reheated over very low heat, but the emulsion tends to separate. If you make it in advance, store the cod and oil separately and re-emulsify the sauce when reheating.
What type of olive oil is best for "ajillo"?
An extra virgin olive oil with a fruity flavor and low acidity is ideal. You don't need the most expensive oil for cooking (heat reduces the nuances of raw oil), but you do need a medium-high quality one that can withstand temperatures well without degrading.
Is cod with garlic a spicy dish?
It depends on the chili: with an unbroken chili, the spice is mild and pleasant. With an open chili or several chilies, the spice is noticeable. Without chili, it's not spicy at all. Adjust according to your preferences or those of your diners.
How many calories does cod with garlic have?
Approximately 380-420 kcal per serving, depending on the amount of oil. It is a dish rich in protein (cod) and healthy fats (olive oil), with a low carbohydrate content.
Can cod with garlic be made in an earthenware casserole or only in a frying pan?
The earthenware casserole is the traditional vessel and gives the best results: it distributes heat evenly and retains it for a long time. However, any heavy-bottomed frying pan or pot works well. Avoid very thin pans that concentrate heat in specific spots.
What wine pairs best with cod with garlic?
Basque Txakoli is the classic and perfect pairing: its acidity and herbal notes complement the garlic and chili, and its low alcohol content doesn't overpower the cod. Galician Albariño is an excellent second choice. Avoid tannic or heavily oaked wines that clash with "ajillo."
Conclusion
Cod with garlic demonstrates that the greatness of Spanish cuisine often lies in its simplicity: few ingredients, precise technique, and exceptionally high-quality product. Master the oil temperature, respect the garlic until golden but not burnt, and let the cod work its magic with its natural gelatin. The result is a memorable dish.
To get the cod this recipe deserves, visit Bacalalo, your trusted store in Mercat del Ninot in Barcelona since 1990. We select each Gadus morhua loin so that your cod with garlic has that shiny sauce and deep sea flavor that only the best cod can provide.
