The cod al pil-pil It is a typical recipe from the Basque Country. It is usually made in a clay pot, but you can also use a traditional pot to make it. To make this recipe, very few ingredients are needed, being virgin olive oil one of its essential ingredients, as it is the base of the sauce that we will accompany the cod.
This oil, once the cod fillets are cooked in it, binds to give it body and turn it into a delicious emulsion. This task of binding the oil takes time, so a great trick to achieve this is to use a kitchen strainer. Nowadays, emulsifying machines are marketed, but since it is not something we normally have at home, from RecetasGratis, we propose this simple technique. Learn how to make cod al pil-pil with a strainer in an easy and simple way.
Ingredients to make Bacalao al pil-pil with a strainer:
How to make Bacalao al pil-pil with a strainer:
To start the recipe for cod al pil-pil with a strainer, peel the garlic cloves and cut into thin slices.
Put the olive oil in a large pot over low heat and heat. Add the garlic slices and cook over low heat so that the garlic slices do not fry immediately, but rather slowly and confit.
When the garlic is almost ready, add the chillies and cook 2 more minutes.
Remove the garlic and chillies with a slotted spoon and reserve. Put the cod fillets with the skin side up in the same oil and cook about four minutes on each side, ensuring that they are not fried. Small bubbles have to come out of the oil when cooking, if you see that the bubbles are large, reduce the heat and, if there is no movement of the oil bubbles, raise the heat a little.
Remove the cod fillets from the oil and reserve on a plate wrapped with aluminum foil so that the cod does not get cold. Let the remaining oil in the pot warm, you can change it to another pot to make the cooling process faster.
When it is warm, you can begin to emulsify the oil by beating it with the help of a strainer. You will not need to beat from the bottom, rather do it from the surface so that it does not splash excessively. The process will take a while and you will notice that the oil turns whitish and thickens slightly.
Serve the cod fillets accompanied by the emulsified oil and the sliced garlic along with the chilli peppers. If your cod fillets have gotten cold, warm them slightly. It is normal for the emulsified oil to dissolve again with the heat of the loins, as the emulsion stays cold and disappears when hot. Serve the cod al pil-pil right away.
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Cod al pil-pil and other recipes
This cooking mode is very popular in the Basque cuisine And, in addition to cod, there are many preparations that you can make with this same trick. Here we leave you some of our Basque recipes favorites: