Bacalao al Pil Pil
40 min
total
4
people
988
calories per serving
Ingredients
4 people
- 800 gSalted cod (desalted, in loins)
- 250 mlExtra virgin olive oil (high quality)
- 4 pcGarlic (sliced)
- 1 pcHot chili pepper (dried, guindilla type)
Method
A bound, creamy and glossy sauce coating the fish. The cod flakes into pearly petals under the fork's pressure.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Pil Pil sauce does not reheat well as it may break.
4.8
4 reviews
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