Bacalao al Pil-Pil
Cod with Garlic and Chili Oil Emulsion
Yes, keto as served. About 4g net carbs per serving, lower than 7 in 10 Uruguayan dishes.
What it is
A classic dish often found in Uruguayan restaurants with Spanish influence. Salted cod is gently cooked in high-quality olive oil with thinly sliced garlic and guindilla peppers. The oil and gelatin from the cod are traditionally emulsified to create a glossy, flavorful sauce that naturally adheres to the fish. Naturally low in carbs.
Key ingredients
Salted cod (bacalao), extra virgin olive oil, garlic, guindilla peppers (or dried chili), salt, parsley.
Optional tweaks
Ensure no bread or croutons are served with the dish. Confirm no flour or thickeners are used in the sauce (authentic Pil-Pil should not use them).
Watch out for
Serving with bread, hidden flour in sauce (rare for authentic preparation).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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