I love this dish for the simplicity, yet it does have a little trick to it. A lot of spanish people say that if you can do the bacalao al pil pil, you're a good cook :) The pil pil sauce is the combination of the gelatin released from the cod and the oil at the perfect temperature. It can be tricky but it's like making mayo, once you've done it, you've got it forever!
This dish is a Basque country specialty. The pil pil sauce really enhances the cod's flavor.
Bacalao al Pil Pil
Ingredients:
1 cod cut in small filets
3 garlic cloves
1 guindilla (cayenne pepper)
oil
Slice the garlic.
In a pan, add oil and heat. When ready, brown the garlic with the guindilla.
When browned, remove the garlic and the guindilla. The oil has been flavored.
Add the cod. I didn't remove the skin and I placed it skin down. Cook for a few minutes.
Flip the cod. Cook for a few minutes.
As you can see, the skin was breaking off, so I removed it.
Remove from the fire and let rest a few minutes. The oil really needs to cool down before making the sauce.
Now to make the pil pil, there are different ways. You can remove the fish and then using a strainer, make big circles in the oil until it unites. I use the fish and move the pan around. Grab the pan on both sides and make circles until it forms. You can see the color here changing.
Add the garlic back onto the cod as decoration.
And there you have it. A perfect bacalao al pil pil!
Enjoy :)
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