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Bacalao al Pil Pil

Name: Bacalao al Pil Pil
Total time: 40m
Yield: 4 servings
Cuisine: Spain
Ingredients: 4 pieces desalted salt cod; 250ml extra-virgin olive oil; 6 garlic cloves; 1 dried guindilla chili

Basque salt cod poached in garlic oil, emulsified into a glossy pale sauce.

40m 4 servings Medium

Ingredients

• 4 pieces desalted salt cod
• 250ml extra-virgin olive oil
• 6 garlic cloves
• 1 dried guindilla chili

Method

Step 1 of 425%

Warm oil with sliced garlic and chili; remove when golden.

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1
Warm oil with sliced garlic and chili; remove when golden.
2
Poach cod skin-down at 65–70°C for 8 min; remove.
3
Off the heat, swirl the pan to emulsify cod gelatin with oil.
4
Return cod to the pale pil-pil sauce; garnish with reserved garlic.