World Flavors Cookbook

Bacalao al Pil-Pil

A masterpiece of Basque cuisine: salt cod cooked in olive oil and garlic until the gelatin creates a thick, creamy sauce.

Cuisine: Spain

Ingredients

• 2 salt cod fillets (desalted)
• 150ml extra virgin olive oil
• 4 cloves garlic, sliced
• 1 dried chili pepper

Instructions

1. Fry garlic and chili in oil until golden. Remove and set aside.
2. Place cod skin-side up in the oil. Cook at a very low temperature.
3. Move the pan in a circular motion to emulsify the cod gelatin with the oil.
4. Continue until a thick white sauce forms. Top with the garlic and chili.