Bacalao al Pil Pil

🛒 Ingredients

• Desalted Cod Fillets 200 g · 160 kcal
• Extra Virgin Olive Oil 138 g · 1220 kcal
• Garlic Cloves 10 g · 15 kcal
• Dried Guindilla Pepper 1 g · 3 kcal

👨‍🍳 Instructions

1. If using whole desalted cod, cut it into 2-3 cm thick pieces, ensuring skin is on.
2. Peel and thinly slice the garlic cloves, and remove seeds from the guindilla pepper if desired, then chop it finely.
3. In a deep clay pot (cazuela) or heavy-bottomed pan, heat half of the olive oil over low heat.
4. Add the sliced garlic and chopped guindilla, cooking gently until the garlic is golden but not burnt.
5. Remove the garlic and guindilla from the oil and set aside; keep the infused oil in the pan.
6. Place the cod fillets skin-side down in the infused oil and cook over very low heat for 5-7 minutes, without letting the oil get too hot.
7. Remove the cod from the pan and set aside, reserving the liquid and gelatin released.
8. Add the remaining olive oil to the pan, ensuring the oil is not too hot. Let it cool slightly if necessary.
9. Return the cod to the pan, skin-side up, and begin to gently move the pan in small circular motions over very low heat.
10. The movement, combined with the gelatin from the cod and the oil, will emulsify the sauce into a thick, creamy 'pil pil' texture; this may take 15-20 minutes.
11. Once the sauce has reached the desired consistency, garnish with the reserved garlic and guindilla.
12. Serve immediately, ensuring each portion receives plenty of the rich, emulsified sauce.