dinner · dairy-free · gluten-free
Bacalao al pil pil
Basque salt cod gently cooked in garlic-chili olive oil until its gelatin emulsifies into a glossy sauce.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pat cod very dry.
-
2
Gently fry garlic and chili in oil; remove when golden.
-
3
Cool oil to warm, add cod skin-side up and poach on very low heat 5 minutes per side, until it flakes or reaches 63°C (145°F).
-
4
Remove cod, pour off oil, then whisk or swirl the gelatin in the pan while drizzling oil back to emulsify.
-
5
Return cod to the sauce, top with garlic, chili and parsley.
