Basque salt cod
Salt cod ajoarriero and kokotxas pil pil in Barcelona
Two classic Basque preparations, nothing generic: ajoarriero and kokotxas in pil pil, cooked the way they are in the north.
Basque preparation
Salt cod ajoarriero
Flaked salt cod stewed with garlic, tomato and pepper, the traditional northern recipe that Igueldo makes without cutting the process short.
24 €
Technique
Pil pil, an emulsion built over a low flame
Pil pil binds the oil, the garlic and the fish's own gelatine with no more fat than it needs: it is the technique that separates a well-made salt cod from a generic one. At Igueldo we use it on the kokotxas, the most gelatinous part of the cod, and on the grill other fish from the menu are filleted at the table with the same care.
Basque preparation
Cod kokotxas in pil pil
Cod kokotxas bound in a classic pil pil, with grilled potato on the side.
22 €
Where we are
Carrer del Rosselló, 186, Eixample, 08008 Barcelona, Spain
Opening hours
- Monday13:30–15:30, 20:30–23:00
- Tuesday13:30–15:30, 20:30–23:00
- Wednesday13:30–15:30, 20:30–23:00
- Thursday13:30–15:30, 20:30–23:00
- Friday13:30–15:30, 20:30–23:00
- Saturday13:30–15:30, 20:30–23:00
- SundayClosed
Book a table to try the salt cod
We keep you a place for the ajoarriero or the kokotxas in pil pil, or for both.
Book a table