Bacalao al pil pil

40 mins
Serves 1
instagram.com

Directions

  1. 1Confit three or four cloves of garlic and two guindillas in olive oil.
  2. 2Confit three or four cloves of garlic and two guindillas in olive oil.
  3. 3Confit three or four cloves of garlic and two guindillas in olive oil.
  4. 4Remove the garlic and guindillas when they are golden brown.
  5. 5Remove the garlic and guindillas when they are golden brown.
  6. 6Remove the garlic and guindillas when they are golden brown.
  7. 7Put the cod skins and a small piece of cod to boil over low heat.
  8. 8Put the cod skins and a small piece of cod to boil over low heat.
  9. 9Put the cod skins and a small piece of cod to boil over low heat.
  10. 10In the same oil from the garlics, add enough extra virgin olive oil to cover the cod loins.
  11. 11In the same oil from the garlics, add enough extra virgin olive oil to cover the cod loins.
  12. 12In the same oil from the garlics, add enough extra virgin olive oil to cover the cod loins.
  13. 13Cook the cod loins with the skin facing up.
  14. 14Cook the cod loins with the skin facing up.
  15. 15Cook the cod loins with the skin facing up.
  16. 16Remove the gelatin that the cod releases with a skimmer and put it in a pan.
  17. 17Remove the gelatin that the cod releases with a skimmer and put it in a pan.
  18. 18Remove the gelatin that the cod releases with a skimmer and put it in a pan.
  19. 19Pour the oil through a colander to keep all the gelatin that may have been left.
  20. 20Pour the oil through a colander to keep all the gelatin that may have been left.
  21. 21Pour the oil through a colander to keep all the gelatin that may have been left.
  22. 22Move the oil and cod gelatin with circular movements.
  23. 23Move the oil and cod gelatin with circular movements.
  24. 24Move the oil and cod gelatin with circular movements.
  25. 25Add the fish stock little by little so that the sauce goes from an intense yellow color to a paler yellow color.
  26. 26Add the fish stock little by little so that the sauce goes from an intense yellow color to a paler yellow color.
  27. 27Add the fish stock little by little so that the sauce goes from an intense yellow color to a paler yellow color.
  28. 28Adjust the salt if needed.
  29. 29Adjust the salt if needed.
  30. 30Adjust the salt if needed.
  31. 31Pour all the gelatin and oil that have been released on the plate.
  32. 32Pour all the gelatin and oil that have been released on the plate.
  33. 33Pour all the gelatin and oil that have been released on the plate.
  34. 34Stir for a couple of minutes to integrate all the sauce.
  35. 35Stir for a couple of minutes to integrate all the sauce.
  36. 36Stir for a couple of minutes to integrate all the sauce.
  37. 37Add the cod loins and give the pan a final few movements.
  38. 38Add the cod loins and give the pan a final few movements.
  39. 39Add the cod loins and give the pan a final few movements.
  40. 40Plate the cod loins and add pil pil sauce.
  41. 41Plate the cod loins and add pil pil sauce.
  42. 42Plate the cod loins and add pil pil sauce.
  43. 43Add the confited garlics over the cod loins.
  44. 44Add the confited garlics over the cod loins.
  45. 45Add the confited garlics over the cod loins.

Ingredients

  • 3 or 4 garlic cloves
  • 3 or 4 garlic cloves
  • 3 or 4 garlic cloves
  • 2 guindillas
  • 2 guindillas
  • 2 guindillas
  • olive oil
  • olive oil
  • olive oil
  • 50 grams cod skins
  • 50 grams cod skins
  • 50 grams cod skins
  • 400 grams cod loin
  • 400 grams cod loin
  • 400 grams cod loin
  • small piece of cod
  • small piece of cod
  • small piece of cod

Equipment

potspoonskimmerpancolander

Tips

  • Confit three or four cloves of garlic and two guindillas and remove when they are golden brown.
  • Put the cod skins and a small piece of cod to boil over low heat.
  • In the same oil from the garlics, add enough extra virgin olive oil to cover the cod loins.
  • Cook the cod loins with the skin facing up.
  • Remove the gelatin that the cod releases with a skimmer and put it in a pan.
  • The cod has to be confited, so the oil will be over low or very low heat.
  • Pour the oil through a colander to keep all the gelatin that may have been left.
  • Move the oil and cod gelatin with circular movements.
  • Add the fish stock little by little so that the sauce goes from an intense yellow color to a paler yellow color.
  • Adjust the salt if needed.
  • Do not stop stirring.
Bacalao al pil pil | Clip Recipe