BACALAO AL PIL PIL

Serves 1
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Directions

  1. 1Pour extra virgin olive oil into a pan; the amount of oil should be the same as the amount of cod.
  2. 2Pour extra virgin olive oil into a pan; the amount of oil should be the same as the amount of cod.
  3. 3Pour extra virgin olive oil into a pan; the amount of oil should be the same as the amount of cod.
  4. 4Confit the garlic cloves, giving them some little touches, removing the skin, and taking out the inner germ.
  5. 5Confit the garlic cloves, giving them some little touches, removing the skin, and taking out the inner germ.
  6. 6Confit the garlic cloves, giving them some little touches, removing the skin, and taking out the inner germ.
  7. 7Make thin slices to the garlic cloves.
  8. 8Make thin slices to the garlic cloves.
  9. 9Make thin slices to the garlic cloves.
  10. 10Chop the guindilla cayenne (quantity will depend on taste; reserve the seeds).
  11. 11Chop the guindilla cayenne (quantity will depend on taste; reserve the seeds).
  12. 12Chop the guindilla cayenne (quantity will depend on taste; reserve the seeds).
  13. 13At a low temperature, add the garlic cloves and guindilla to the oil in the pan and confit.
  14. 14At a low temperature, add the garlic cloves and guindilla to the oil in the pan and confit.
  15. 15At a low temperature, add the garlic cloves and guindilla to the oil in the pan and confit.
  16. 16Dry the cod with absorbent paper.
  17. 17Dry the cod with absorbent paper.
  18. 18Dry the cod with absorbent paper.
  19. 19Cut the cod loins.
  20. 20Cut the cod loins.
  21. 21Cut the cod loins.
  22. 22Add the cod loins to the pan with the skin up, and cook for about 20-25 minutes over a low temperature so the cod releases its gelatin.
  23. 23Add the cod loins to the pan with the skin up, and cook for about 20-25 minutes over a low temperature so the cod releases its gelatin.
  24. 24Add the cod loins to the pan with the skin up, and cook for about 20-25 minutes over a low temperature so the cod releases its gelatin.
  25. 25Once the garlic is well confited, take it out of the pan and reserve it.
  26. 26Once the garlic is well confited, take it out of the pan and reserve it.
  27. 27Once the garlic is well confited, take it out of the pan and reserve it.
  28. 28Remove the pan from the heat for about 10 minutes so that the temperature drops, then make the emulsion passing a strainer with enveloping movements so that the oil is at a warm temperature.
  29. 29Remove the pan from the heat for about 10 minutes so that the temperature drops, then make the emulsion passing a strainer with enveloping movements so that the oil is at a warm temperature.
  30. 30Remove the pan from the heat for about 10 minutes so that the temperature drops, then make the emulsion passing a strainer with enveloping movements so that the oil is at a warm temperature.
  31. 31Return the cod slices to the pan.
  32. 32Return the cod slices to the pan.
  33. 33Return the cod slices to the pan.
  34. 34Plate and add the garlic and cayenne to the cod. Nappar, in this case the cod, means to baste.
  35. 35Plate and add the garlic and cayenne to the cod. Nappar, in this case the cod, means to baste.
  36. 36Plate and add the garlic and cayenne to the cod. Nappar, in this case the cod, means to baste.

Ingredients

  • 2 cod loins
  • 2 cod loins
  • 2 cod loins
  • until almost covered extra virgin olive oil
  • until almost covered extra virgin olive oil
  • until almost covered extra virgin olive oil
  • 1 guindilla cayenne
  • 1 guindilla cayenne
  • 1 guindilla cayenne
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves

Equipment

panknifecutting boardforkSpoon

Tips

  • remove the inner germ of the garlic so that the confit does not bitter the oil