{"id":2471,"date":"2025-03-11T14:25:46","date_gmt":"2025-03-11T14:25:46","guid":{"rendered":"https:\/\/kanoyetan.es\/?p=2471"},"modified":"2025-03-12T09:15:56","modified_gmt":"2025-03-12T09:15:56","slug":"baccalao-al-pil-pil","status":"publish","type":"post","link":"https:\/\/kanoyetan.es\/en\/baccalao-al-pil-pil\/","title":{"rendered":"Cod in pil-pil sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Bacalao al pil pil<\/h2>\n
<\/div>\n
An exquisite dish that's easy to cook and an explosion of flavor for the palate.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main dish<\/span><\/div>
Cuisine: <\/span>Basque cuisine<\/span><\/div>
Keyword: <\/span>Basque recipiente of \"Bacalao al pill\"<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>
  • 4<\/span> pieces of<\/span> soaked cod<\/span><\/li>
  • 4<\/span> clove of <\/span> garlic<\/span><\/li>
  • 1<\/span> cayenne<\/span> chili<\/span><\/li>
  • 1<\/span> extra virgin olive oil<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • To begin, we must make sure to dry the cod well<\/strong> to prevent it from splattering in the olive oil. We can do this by using paper towel<\/span><\/div><\/li>
    • We add plenty of olive oil <\/strong>La Monterrubiana<\/strong><\/em> In a frying pan or a clay pot, and let it heat over medium heat.<\/span><\/div><\/li>
    • Slice the garlic and add it along with the chili peppers.<\/strong><\/span><\/div><\/li>
    • Once they take on some color and release their flavor, remove from the pan and we add the cod fillets<\/strong>. To release the gelatin better, we will place them skin-side up, with the skin facing upwards, and we will keep moving the pan<\/strong> to help release it.<\/span><\/div><\/li>
    • 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\u2014at least 5 minutes\u2014and another couple of minutes for it to release all the gelatin Once the cod has released enough gelatin, we turn the fillets over<\/strong>, and we repeat the same process.<\/span><\/div><\/li>
    • We take the cod fillets out of the pan and set them aside.<\/strong><\/span><\/div><\/li>
    • 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<\/strong> We perform this process by making circular motions until the Pil Pil becomes smooth.<\/span><\/div><\/li>
    • Place the fish fillets on a plate and pour the Pil Pil sauce over them<\/strong>. Finally, we add the garlic and the chili pepper.<\/strong><\/span><\/div><\/li>
    • Serve hot.<\/strong><\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

      An exquisite dish that's easy to cook and an explosion of flavor for the palate.<\/p>","protected":false},"author":11,"featured_media":1255,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[123],"tags":[],"class_list":["post-2471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts\/2471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/comments?post=2471"}],"version-history":[{"count":4,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts\/2471\/revisions"}],"predecessor-version":[{"id":2477,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/posts\/2471\/revisions\/2477"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/media\/1255"}],"wp:attachment":[{"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/media?parent=2471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/categories?post=2471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kanoyetan.es\/en\/wp-json\/wp\/v2\/tags?post=2471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}