Bacalao a la Bilbaina Recipe: Easy Basque Cod Classic 2026

Isabel Gaines
Bacalao a la Bilbaina Recipe: Easy Basque Cod Classic
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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.


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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.

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Homemade bacalao a la bilbaina in a rustic dish

Bacalao a la bilbaina served with garlic and cayenne oil

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)

Ingredients for bacalao a la bilbaina laid out on a counter

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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.

Searing desalted cod loin in a skillet

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.

Sliced garlic frying in olive oil

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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.

Dried cayenne peppers added to the garlic oil

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.

Deglazing the pan with vinegar and covering the cod with sauce

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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.

Bacalao a la bilbaina ready to eat, served on a plate

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.

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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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Isabel Gaines

Author

Isabel Gaines

As a former restaurant owner turned reporter, Isabel brings a unique perspective to Grand Goldman. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.


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