Bacalao a la bilbaina is a traditional Basque dish where salted cod is served bathed in a warm, garlicky olive oil infused with dried cayenne peppers. The fish itself is the star, but it's the aromatic oil that gives this dish its unmistakable character and a gentle, savory kick.
The preparation is remarkably simple: sear the cod, gently fry sliced garlic until golden, add the cayenne, and finish with a splash of white wine vinegar that ties everything together. In just 15 minutes, you have a restaurant-quality main course that feels both rustic and refined.
Serve it hot, straight from the pan, with boiled potatoes or a light salad on the side. It's the kind of dish that proves you don't need many ingredients to create something deeply satisfying.


Ingredients for Bacalao a la Bilbaina
This recipe makes 3 servings.
- 3 portions of desalted cod loin
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 dried cayenne peppers
- 1 tablespoon white wine vinegar
- Salt (optional)

How to Make Bacalao a la Bilbaina Step by Step
1. Sear the Cod
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the 3 portions of desalted cod loin on all sides for 2-3 minutes, until lightly golden. Transfer the cod to a plate and set aside.

2. Fry the Garlic
In the same skillet, add the 3 peeled garlic cloves, sliced thinly. Fry them gently over medium heat until they release their aroma and take on a light golden color, being careful not to let them burn.

3. Add the Cayenne
Add the 2 dried cayenne peppers to the pan and cook for 1 minute more. Taste and add salt only if needed, depending on how salty the cod is.

4. Deglaze with Vinegar and Add the Cod
Pour in 1 tablespoon of white wine vinegar, remove the pan from the heat, and stir. Return the reserved cod to the pan and spoon the bilbaina sauce over it to coat.

5. Serve Immediately
Serve the bacalao a la bilbaina right away, while the oil is still warm and fragrant, so you can enjoy it at its best.

Tips for the Best Bacalao a la Bilbaina
Choose Quality Cod
The success of this dish depends on the quality of the cod. Use desalted cod loin that still has a bit of bite, and taste it before adding salt to the pan.
Watch the Garlic
Slice the garlic thinly and fry it gently. It should turn light golden and aromatic, never dark brown, or it will turn bitter and overpower the dish.
Serving Suggestions
Serve the cod over pan-fried potatoes or with a simple salad. You can prepare the potatoes while the fish cooks, so everything comes together at once.
| Prep Time | 5 minutes |
|---|---|
| Cook Time | 10 minutes |
| Total Time | 15 minutes |
| Servings | 3 |
| Course | Main Course |
| Cuisine | Basque |
| Calories | 489 kcal per serving |
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