Bacalao al Pil Pil (Cod in Garlic and Chilli Oil)
A traditional Spanish seafood masterpiece from the Basque country. This recipe is naturally low in carbohydrates, packed with lean, high-quality protein, and healthy monounsaturated fats from the olive oil. Serve this savory, velvety fish piping hot alongside a slice of crusty rustic bread to soak up every drop of the rich emulsion.
Ingredients
Main Ingredients
Method
Infuse the Oil
Heat a generous amount of extra virgin olive oil in a pan or traditional clay pot over medium heat.
Sauté the sliced garlic and chilli until golden brown and aromatic.
Remove the garlic and chilli from the oil using a slotted spoon and set aside to prevent burning.
Cook the Fish
Lower the heat and allow the oil to cool slightly until warm.
Place the desalted cod fillets into the warm oil skin-side down and simmer gently for about 5 to 7 minutes.
Move the pan in continuous circular motions during cooking to help release the natural gelatin from the fish skin into the oil.
Remove the cooked cod from the pan and set it aside once the flakes begin to separate under light pressure.
Emulsify and Serve
Whisk the oil vigorously with a small fine-mesh strainer using circular motions until it emulsifies into a thick, light-colored, mayonnaise-like sauce.
Return the cod fillets to the emulsified sauce briefly to warm through before serving.
Garnish the top of the fish with the reserved golden garlic slices and chilli before serving hot.
Chef's Notes
Ensure the cod is properly desalted before beginning. The secret to emulsifying the sauce easily is using a fine mesh strainer if it does not thicken naturally on its own.