What Basque dish consists of salt cod slowly cooked in olive oil and garlic?

What Basque dish consists of salt cod slowly cooked in olive oil and garlic? Bacalao al pil pil is the traditional Basque dish described.

The preparation uses salted cod, garlic, and olive oil, often with a dried chili for extra flavour. The cod is gently confited at low heat rather than fried. As the fish cooks, gelatin released from its skin and connective tissue combines with the olive oil to form the dish’s characteristic pale, glossy emulsion.

Cooks traditionally move the pan in a steady circular motion to help the sauce come together. The name “pil pil” is often explained as an imitation of the bubbling or sizzling sound made during cooking, although its exact etymology is debated. The dish is strongly associated with the Basque Country and is usually served in a shallow earthenware casserole.

It is easy to confuse bacalao al pil pil with other Spanish cod dishes. Bacalao a la vizcaína is served with a red pepper-based sauce, while ajoarriero uses a different preparation with ingredients such as tomatoes and peppers. The defining feature of pil pil is the olive-oil emulsion made with the cod’s natural gelatin.