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Ingredients (serves 6)
•6 loins of cod, not too thick
•6 cloves of garlic
•1 dried red chili
•3/4 litre extra virgin olive oil
Place oil in deep frying pan or shallow saucepan with thinly sliced garlic and thinly sliced dried red chilli. Warm over low-to-medium flame.
When garlic is beginning to turn golden, remove garlic and red chilli.
Turn flame to low, add loins of cod, skin-side up and fry lightly for one minute. Turn cod pieces over and fry for lightly for four to five more minutes (proportionally less if making smaller amount, of course!). Remove and strain cod and place on warm plate –keep plate in warm oven (turned off) or on hotplate while you make your pil-pil sauce.
Strain oil, carefully separating the gelatine released by the cod into a bowl/jug.
Place a small amount of the cod gelatine you have just separated and a small amount of olive oil into the still-warm frying pan –no flame– and stir/shake pan until the mixture begins to combine, adding more gel and oil by the tablespoon until mixture becomes creamy.
Serve the warm loins of cod sitting in a bed of “pil-pil” with a few spoonfuls doused on top.
“Bacalao al Pil-Pil” is eaten lukewarm. Often served with small portion of seafish/shellfish such as mussels, clams or "pulpitos" on the side.