Hondarribia will celebrate the 17th edition of its Pil-Pil Cod Championship this coming Saturday in Damarri Square. The event, organized by the Zumardikoak Association, already has a dozen registered pairs. Those interested in participating have until Friday to sign up by calling 621 154 622.
Each participant must bring their own ingredients and materials for preparing the pil-pil. Cooking will commence at 09:00, and the clay pots must be presented to the jury by 12:30. The jury will consist of renowned chefs such as Gorka Txapartegi (Alameda), Iñaki Gezala (Batzokia), Amaia Urdangarin (Badia), Xabi Eizagirre (Arraunlari Berri), Mikaela Pop (Mika), and Jon and Arantxa Ayala (Laia).
The first, second, and third place winners will receive a trophy and a basket, but all participants will receive prizes, including a book by Jaun Jose Lapiz as a souvenir. Following the competition, a community meal will be held at the Batzokia for participants, collaborators, and local residents. Reservations can be made by calling the aforementioned phone number, and after the meal, DJ Kanupi will entertain the crowd.
Iñaki Gezala, a chef at Batzokia and a member of the association, explained that this edition is the second to be held in memory of Miguel Tovar. Tovar was deeply involved in the championship's early days, and after his passing in 2025, the Zumardikoak Association aims to keep his memory alive through this event.
According to Gezala, the Cod Championship is the most significant event organized by the association. "The participants' nervousness and tension are incredible," he stated, attributing it to the difficulty of pil-pil, a technique that demands considerable time and patience. Regarding the secrets to achieving the fish's gelatinous texture, the Batzokia chef highlights the importance of having "good cod and good oil," as well as controlling the heat, since if the oil gets too hot, it becomes harder for the sauce to set properly.
Although the championship takes place in mid-August, Gezala notes that people get involved and a "pleasant atmosphere" is created. Furthermore, in recent years, an increasing number of young people and women are encouraged to participate: "After the pandemic, it was difficult for us to get young people motivated, but they are gradually joining in, and in that regard, it has been very enriching," he added.
