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Bacalao al Pil Pil

Serves 4 to 6 Entree seafood, Fish

Bacalao al Pil Pil

Bacalao al Pil Pil is a cornerstone of everyday kitchens in País Vasco, where the recipe is handed down through practice rather than paper. This dish is a staple, appearing frequently enough that its preparation becomes second nature to home cooks. It embodies the essence of Basque domestic life, where meals are made with an instinctive touch and a communal spirit.

The dish is a masterclass in simplicity, with the salt cod loins luxuriating in a silky emulsion of olive oil, flavored by garlic and the subtle heat of guindilla chilies. Each bite is a balance of tender fish and rich, peppery sauce that clings to the palate, reminding us that sometimes the simplest combinations yield the most profound tastes.

Ingredients

  • 4salt cod loins — desalted for 48 hours, skin on
  • 300 mlextra virgin olive oil
  • 6 clovesgarlic — thinly sliced
  • 2dried guindilla chilies

Method

  1. Begin by rinsing the 4 salt cod loins under cold water to remove any excess salt. Pat them dry thoroughly with paper towels to ensure they sear properly and do not steam in their own moisture. Set aside on a plate.
  2. Peel and thinly slice the 6 cloves of garlic. In a large, shallow pan, pour 300 ml of extra virgin olive oil and heat it over low heat. Add the sliced garlic and 2 dried guindilla chilies to the pan, allowing them to gently infuse the oil. Cook until the garlic turns a light golden color and the oil smells aromatic, being careful not to let the garlic burn.
  3. Remove the garlic and chilies from the oil with a slotted spoon and set them aside for later. Increase the heat to medium and carefully place the salt cod loins skin-side down in the infused oil. Let them cook gently, shaking the pan occasionally to prevent sticking and to help release the gelatin from the fish, which will aid in emulsifying the sauce.
  4. As the cod cooks, you will notice the flesh turning opaque and firming up slightly. This is your cue that the fish is nearly done. Continue to shake the pan gently to encourage the sauce to thicken and emulsify, creating the characteristic 'pil pil' texture.
  5. Once the fish is cooked through and the sauce has reached a creamy consistency, return the reserved garlic and chilies to the pan. Give the pan a final gentle shake to distribute the flavors evenly.
  6. Serve the Bacalao al Pil Pil immediately, ensuring the sauce remains glossy and well-emulsified. This dish is best enjoyed hot, capturing the essence of traditional Basque home cooking.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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