Why You’ll Love It: A Basque masterpiece of salt-cured cod “pil-pil” sauce, emulsified simply with olive oil, garlic, and chili. It’s elegant, comforting, and a magnet for “authentic Spanish seafood,” “Basque recipes,” and “pil-pil sauce” SEO.
Ingredients (serves 4)
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1 lb (450 g) salt-cod (bacalao), desalted & cut into 1″ pieces
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½ cup extra-virgin olive oil
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4 garlic cloves, thinly sliced
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1 small dried guindilla (Spanish chili) or ½ tsp chili flakes
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Fresh parsley, chopped, for garnish
Instructions
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Desalt the Bacalao: Rinse cod, soak in cold water 24–48 h (change water 3×). Drain.
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Warm the Oil: In a shallow skillet over low heat, warm olive oil with garlic and chili until garlic is just turning golden. Remove garlic and chili, reserve.
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Cook the Cod: Increase heat to medium-low. Add cod pieces, skin side down. Cook gently, spooning the flavoured oil over the fish, until just opaque (4–5 min per side).
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Emulsify the Sauce: Tilt skillet slightly; vigorously shake or use two spoons to swirl oil around cod. The natural gelatin in the fish will thicken the oil into a glossy “pil-pil” sauce. Keep it warm—do not boil.
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Plate & Garnish: Arrange cod on a warmed dish, spoon over pil-pil sauce, scatter reserved garlic, chili, and parsley.
Pro Tips
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Low & Slow: Emulsification only works if oil is warm but not hot—target ~140 °F.
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Fresh Croquetas Note: Strain and chill any leftover sauce—it’s perfect for croquetas!
Final Thoughts
Bacalao al Pil-Pil is pure culinary theatre: minimal ingredients, maximum flavor and texture. Its silky sauce and rustic presentation are ideal for food-travel and Spanish-cuisine audiences. Tag #DaillyRecipes when you share this Basque treasure!
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