The Bacalao al pil pil is codfish to the pil-pil sauce, a typical Spanish dish of the gastronomy of the Basque Country, prepared with four ingredients: codfish, olive oil, garlic and chilli. The name “pil-pil” comes from the sound produced during the cooking of the cod, the explosion of albumin bubbles released by the fish.
Here how to prepare it.
Cod with pil pil sauce
Ingredients
- 8 pieces desalted cod (or desalted for 48 hours, changing the water 3 times)
- 400 ml olive oil
- 8 cloves garlic
- chili
Instructions
- Putting oil in a pan and lighting fire at medium heat, adding the garlic cutting into strips and chilli.
- When they start to brown, removing them from heat and set aside.
- Removing the pan from the heat and let it cool.
- Putting the pieces of cod in the pan, skin side up, and covering almost entirely from oil.
- Cooking the cod in five minutes.
- After this time, removing the pan from the heat and passing the cod in another pan, always with the skin side up.
- Adding the other pan’s three spoonfuls of oil, let rest a few minutes.
- Putting the pan with cod back on low heat and before it starts to boil, removing it from heat.
- Slowly moving the pan to thicken the sauce, adding at the same time oil from the other pan.
- Serving with the skin side up in the pot and adding the garlic and the previously cooked chili. Enjoy your meal!
