Pil pil cod is one of the iconic dishes of Basque cuisine, known for its emulsified sauce and its unmistakable garlic and chilli flavour. It is a simple but traditional dish that never disappoints.
Ingredients (for 4 people):
- 4 loins of desalted cod
- 6 cloves of garlic
- 2 dried red chillies
- 200 ml extra virgin olive oil
- Fresh chopped parsley for garnish
Elaboration:
- Heat the oil and fry the garlic: In a large frying pan, heat the olive oil over medium heat. Add the peeled and thinly sliced garlic cloves. Cook the garlic until golden, but do not burn. Remove from the oil and set aside.
- Fry the chillies: In the same oil, add the dried red chillies and fry them for a few seconds. Remove and set aside with the garlic.
- Cook the cod: Lower the heat and place the cod loins in the pan, skin side up. Cook over a very low heat so that the cod releases its gelatine. This is essential for a good emulsion.
- Emulsify the sauce: Remove the pan from the heat and, using gentle circular movements, start moving the pan to emulsify the sauce with the cod jelly and the oil. This process may take a few minutes, but it is essential to achieve the correct texture of the pil pil.
- Add the garlic and chillies: When the sauce is well blended, add the fried garlic and chilli peppers on top of the cod loins.
- Serve: Serve the cod on individual plates and garnish with chopped fresh parsley.
Suggested presentation:
- Serve the cod in pil pil sauce in the same pan in which it was cooked, or in an earthenware dish to maintain the tradition and warmth of the dish.
Nutritional data (per serving):
- Calories: 420 kcal
- Protein: 35 g
- Fat: 28 g
- Carbohydrates: 2 g
- Fibre: 0.5 g
Processing time:
- Preparation: 35 minutes.
Additional tips for a perfect pil-pil:
- Make sure the cod is well desalted to avoid the dish becoming too salty. Desalt in cold water for at least 48 hours, changing the water every 8 hours.
- The secret of a good emulsion lies in patience and in maintaining a constant temperature, preventing the oil from getting too hot.
Enjoy this cod in pil pil sauce, a dish full of history and flavour that will transport you straight to the Basque Country. Go ahead and prepare it and share your experience!
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