Bacalao al pil-pil

Ingredients

Tap an ingredient to tick it off.

• 4 thick salt cod loins, with skin (about 200 g each)

• 4 garlic cloves

• 1-2 dried chillies (guindillas)

• About 300 ml olive oil (3/4 virgin and 1/4 mild)

Preparation

1. 01Desalt the codDesalt the loins in cold water in the fridge for 24-48 hours, changing the water several times. Pat them dry with kitchen paper before cooking.
2. 02Flavour the oilIn an earthenware dish (or wide pan) heat the oil over medium-low heat with the sliced garlic and chillies until the garlic starts to turn golden. Remove and set aside.
3. 03Cool the oil slightlyTake the dish off the heat and let the oil cool a little: it must not be hot when the fish goes in.
4. 04Poach the codPlace the loins skin side down and set over very low heat. When the oil is about to bubble, turn them skin side up and keep cooking about 5 minutes per side, until they release a whitish gelatin.
5. 05Remove the codLift the loins onto a plate and keep the oil, which now contains the fish's gelatin.
6. 06Bind the sauceWith the dish and oil slightly cooled, swirl it in a steady circular rocking motion (or stir gently with a sieve) until it emulsifies and thickens like a light mayonnaise.
7. 07ServeReturn the cod to the dish, scatter the garlic and chilli over it and serve at once, covered with the sauce.

Variations

• Sieve method: instead of swirling the dish, the oil is agitated with a sieve inside the dish to bind faster.
• Some leave the garlic in the oil, others remove it at the start and return it at the end.