Bacalao al Pil Pil

A bound, creamy and glossy sauce coating the fish. The cod flakes into pearly petals under the fork's pressure.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Medium
• Calories: 1148
• Protein: 126 g
• Carbs: 1 g
• Fat: 67 g

Ingredients

• 800 g Salted cod ( desalted, in loins )
• 250 ml Extra virgin olive oil ( high quality )
• 4 pc Garlic ( sliced )
• 1 pc Hot chili pepper ( dried, guindilla type )

Instructions

1. Infuse the oil

   In a skillet or clay pot, heat the olive oil with sliced garlic and chili. When the garlic is golden and crispy, remove it with the chili and set aside.

2. Confit the fish

   Place the cod pieces, skin side up, in the warm oil (it must not boil). Cook for 5 minutes, then flip. You will see white albumin releasing from the fish: this is our binder.

3. Emulsify the Pil Pil

   Remove the fish. Off the heat, move the skillet in a slow, constant circular motion. The oil and fish juices will emulsify to form a thick, pearly sauce.

Chef's tips

• Oil temperature is key: if it's too hot, the emulsion will never form.
• Use a clay pot if possible, it retains the gentle heat needed for the emulsion better.

Storage

Consume immediately. Pil Pil sauce does not reheat well as it may break.