# BACALAO AL PIL PIL

Bacalao al Pil Pil is a spectacular Basque recipe in which the sauce is named Pil Pil after emulsifying the oil with the gelatin released by the cod.

- Cuisine: Spanish
- Language: en

## Ingredients

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

## Instructions

1. Pour extra virgin olive oil into a pan; the amount of oil should be the same as the amount of cod.
2. Confit the garlic cloves, giving them some little touches, removing the skin, and taking out the inner germ.
3. Make thin slices to the garlic cloves.
4. Chop the guindilla cayenne (quantity will depend on taste; reserve the seeds).
5. At a low temperature, add the garlic cloves and guindilla to the oil in the pan and confit.
6. Dry the cod with absorbent paper.
7. Cut the cod loins.
8. Add 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.
9. Once the garlic is well confited, take it out of the pan and reserve it.
10. Remove 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.
11. Return the cod slices to the pan.
12. Plate and add the garlic and cayenne to the cod. Nappar, in this case the cod, means to baste.

## Equipment

- pan
- knife
- cutting board
- fork
- Spoon

## Tips

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

## Source

- Original video: https://www.youtube.com/watch?v=a-sRGIVMn4c
- Recipe page: https://www.cliprecipe.com/recipe/329a74e3-6fa7-4207-9008-c4fd1746c1f2
- Extracted: 2025-04-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt