Spanish Cod with Pil-Pil Sauce | Bacalao al pil-pil

Name: Spanish Cod with Pil-Pil Sauce | Bacalao al pil-pil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanyol konyha
Ingredients: 600 g Cod fillet; 150 ml Extra virgin olive oil; 6 cloves Garlic; 1 Red chili pepper; 1 handful Fresh parsley; 1 tsp Salt; 4 slices Sourdough bread or baguette

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30 min

Quick

Kifli Kukták

Klasszikus baszk és spanyol halétel: omlós tőkehalfilé kíméletesen konfitálva, saját selymes, fokhagymás-chilis pil-pil emulziójában tálalva, ropogós kenyérrel.

Ingredients

Price per portion:HUF 1,695.63

Main ingredients

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Cod fillet 600 g Tőkehal filé

Extra virgin olive oil 150 ml Extra szűz olívaolaj

Garlic 6 gerezd Fokhagyma

Red chili pepper 1 db Piros chilipaprika

Seasoning

Fresh parsley 1 marék Friss petrezselyemzöld

Sides

Sourdough bread or baguette 4 szelet Kovászos kenyér vagy bagett

You probably have at home

Salt 1 tk Só

Preparation method

Preparation

Pat the cod fillets dry with paper towels, then lightly salt both sides. Thinly slice the garlic cloves and slice the chili pepper into rings. Finely chop the parsley.

Preparing the garlic oil and cod

In a heavy-bottomed or clay pan, heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and chili. Fry slowly for 2-3 minutes until golden brown and crispy, taking care not to burn them. Then, use a slotted spoon to transfer them onto a plate and set aside.

Allow the oil to cool down slightly (to about 60-70 °C, gentle simmering). Place the cod fillets skin-side down in the pan. Confit the fish on very low heat for 5-6 minutes, then gently flip it over and cook the other side for another 4-5 minutes until the fish is cooked through and releases its valuable gelatin. Remove the fish and place it on a warm plate.

Chef's tip

The secret to the perfect pil-pil sauce is low temperature and patience: if the oil is too hot, the proteins and gelatin released from the cod will not emulsify, but burn instead.

While swirling the pan in circles, you can also use a small metal strainer spoon to assist mixing at the bottom of the pan, yielding a beautiful, creamy emulsion in a matter of minutes.