Pil-pil is the most magical sauce in Basque gastronomy. It is formed from the natural gelatin of cod and olive oil using circular motion. Extraordinarily rich in protein and omega-3 fatty acids.
Mediterranean
Bacalao Al Pil-Pil Con Pimientos Del Piquillo
Basque pil-pil cod with emulsified gelatin and olive oil sauce. Rich in protein and omega-3.
- Spain
- Main course
- Light
- High protein
- Low sugar
- medium-high
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 42 g
- Fiber 1 g
- Carbohydrates 3 g
- Fat 22 g
- Sodium 620 mg
Story behind the dish
Preparation
Cod Al Pil-Pil With Piquillo Peppers is a preparation from Spain with high difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of desalted cod in thick loins.
- Have ready: 200 ml of extra virgin olive oil.
- Have ready: 6 sliced cloves of garlic.
- Have ready: 2 dried chillies.
- Have ready: 4 roasted piquillo peppers.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dry the loins well
Dry the loins well. The cod must be correctly desalted (48 hours, changing the water every 8 hours). Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In clay pot
In a clay pot, heat the oil very gently. Add garlic and chillies. Fry slowly until golden brown; remove and reserve. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Place the cod skin side up in the flavored oil
Place the cod skin side up in the flavored oil. Cook very gently for 8-10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the loins
Remove the loins. With the warm oil, move the pan in continuous circles to emulsify the gelatin. The sauce will thicken. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Reintroduce cod
Reintroduce the cod, add the reserved garlic and the piquillo peppers. Heat gently for 3 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with fresh chopped parsley in the same casserole.
Serve with fresh chopped parsley in the same casserole. Serve on a preheated plate or platter if the dish must maintain temperature. In demanding recipes, do not improvise times: precision makes the difference.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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