Dinner · 40 min · spanish

Bacalao al Pil Pil

Dinner decisions, handled: Bacalao al Pil Pil pairs salt cod fillets with olive oil for a 40-minute Spanish dinner.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lbs Salt cod fillets
• 1 cup Olive oil
• 6 cloves Garlic
• 2 Dried guindilla chili

Steps

1. Desalt the cod in the fridge for 24-36 hours, changing the water 4 times; pat completely dry before cooking — water kills the emulsion.
2. Warm the olive oil in a cazuela over low heat with the sliced garlic and chilies until the garlic is pale gold, then remove them and set aside.
3. Lay the cod skin-side down in the warm oil and cook gently for 10 minutes, then flip and cook 10 more — the fish releases its gelatin into the oil.
4. Remove the cod and, with the pan off the heat, swirl the oil in continuous circles as it cools slightly; it will thicken into a glossy, mayonnaise-like pil pil sauce.
5. Return the cod briefly to warm through, spoon the sauce over, and top with the reserved garlic.
6. Serve immediately in the cazuela — the sauce splits if it sits.

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