Bacalao al pil pil
Directions
- 1Confit three or four cloves of garlic and two guindillas in olive oil.
- 2Remove the garlic and guindillas when they are golden brown.
- 3Put the cod skins and a small piece of cod to boil over low heat.
- 4In the same oil from the garlics, add enough extra virgin olive oil to cover the cod loins.
- 5Cook the cod loins with the skin facing up.
- 6Remove the gelatin that the cod releases with a skimmer and put it in a pan.
- 7Pour the oil through a colander to keep all the gelatin that may have been left.
- 8Move the oil and cod gelatin with circular movements.
- 9Add the fish stock little by little so that the sauce goes from an intense yellow color to a paler yellow color.
- 10Adjust the salt if needed.
- 11Pour all the gelatin and oil that have been released on the plate.
- 12Stir for a couple of minutes to integrate all the sauce.
- 13Add the cod loins and give the pan a final few movements.
- 14Plate the cod loins and add pil pil sauce.
- 15Add the confited garlics over the cod loins.
Ingredients
- 3 or 4 garlic cloves
- 2 guindillas
- olive oil
- 50 grams cod skins
- 400 grams cod loin
- 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.
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