Spanish cuisine · Fish & Seafood

Bacalao al Pil Pil

Basque cod in an emulsified garlic and olive oil sauce – pure technique, three ingredients.

Ingredients · for 4 servings

• 800 g desalted salt cod (bacalao) with skin
• 300 ml olive oil
• 8 garlic cloves
• 2 dried chillies

Instructions

1. Fry the garlic slices and chillies in the olive oil until golden, then remove them.
2. Let the oil cool to hand warmth and lay the fish in skin side down.
3. Confit over very gentle heat for 8 minutes, then remove the fish.
4. Swirl the pan and whisk the gelatine released by the fish with the oil into a creamy emulsion.
5. Return the fish and serve with the garlic and chillies.