How to Make Bacalao Al Pil Pil – Basque-Style Fried Codfish
Bacalao Al Pil-Pil is a Basque-style fried codfish famous all over Spain. It contains salt cod, olive oil, garlic, and other ingredients. The best thing about this dish is its emulsification in the pil-pil sauce. Here is the list of ingredients and instructions to make Bacalao Al Pil-Pil. Read on!
Ingredients
- Two pounds of salt cod
- Six cloves of garlic
- One cup or three tablespoons of extra-virgin olive oil
- One hot pepper
- Cayenne pepper
- Or Jalapeno pepper
Instructions
- Cut the cod into smaller pieces
- Wash and rinse the cod pieces with cold water
- Add the chunks/pieces to a glass baking dish
- Add water to the dish to cover the fish
- Cover the dish and wrap it in plastic
- Place the dish in the refrigerator
- Change water three times over the next 24 hours
- Use paper towels to pat dry the cod
- Cut the cod into large pieces
- Now slice the garlic cloves
- Use a casserole dish and pour a few tablespoons of olive oil
- Heat the olive oil on a medium-low heat
- Sauté the garlic until it is brown
- Remove garlic and set aside
- Now reduce the heat to ensure the oil becomes lukewarm
- Add the cod and provide the skin side is up
- Stir the oil slowly
- Drizzle the rest of the extra-virgin olive oil and continue to stir for 15 minutes
- Place the garlic and pepper on top of the juicy fish
- Cool for five minutes to thicken the pil-pil sauce
- Serve the delicious Bacalao Al Pil-Pil
