Bacalao al pil pil
An exquisite dish that's easy to cook and an explosion of flavor for the palate.
Ingredients
- 4 pieces of soaked cod
- 4 clove of garlic
- 1 cayenne chili
- 1 extra virgin olive oil
Instructions
- To begin, we must make sure to dry the cod well to prevent it from splattering in the olive oil. We can do this by using paper towel
- We add plenty of olive oil La Monterrubiana In a frying pan or a clay pot, and let it heat over medium heat.
- Slice the garlic and add it along with the chili peppers.
- Once they take on some color and release their flavor, remove from the pan and we add the cod fillets. To release the gelatin better, we will place them skin-side up, with the skin facing upwards, and we will keep moving the pan to help release it.
- When the olive oil starts to turn whitish, it's because the cod is releasing its Pil Pil. You need to be patient, as it may take a little while for this to happen—at least 5 minutes—and another couple of minutes for it to release all the gelatin Once the cod has released enough gelatin, we turn the fillets over, and we repeat the same process.
- We take the cod fillets out of the pan and set them aside.
- We remove the pan from the heat, so the sauce can cool down, and while it is warming up, we use a strainer to thicken the sauce We perform this process by making circular motions until the Pil Pil becomes smooth.
- Place the fish fillets on a plate and pour the Pil Pil sauce over them. Finally, we add the garlic and the chili pepper.
- Serve hot.
