Cod al pil pil is one of the most emblematic dishes of Basque cuisine, a classic that wins over with its simplicity and spectacular emulsified sauce. This easy recipe is perfect for those looking for a nutritious and flavorful dish without complications. The secret lies in the natural gelatin of the cod, which emulsifies with extra virgin olive oil to create a creamy and shiny sauce with a unique texture.
The origin of this preparation dates back to Basque fishermen, who used salted cod and olive oil to create a hearty and comforting dish. Today, it is a benchmark of Spanish gastronomy, ideal for special occasions or as a treat. It is traditionally served in a clay casserole, accompanied by good bread for dipping in the sauce.
This recipe is suitable for celiacs and for those following a low-carb diet. If you can't find cod at the right salt point, you can use desalted cod and add salt to taste.
Prep
20 min
Cook
12 min
Servings
4
Calories
400 kcal
We put extra virgin olive oil in a pot, quite a lot since “the more oil the more sauce”, we fry the sliced garlic cloves and the chillies, remove them and reserve them.
Lower the heat and cook the cod loins with the skin facing down (sticking to the bottom of the pan) for about twelve minutes on a very low heat since we want it to be candied, we will move the casserole from time to time. We take out the loins and set aside.
We put all the oil in a jar and add the oil to the pot, without fire, very little by little and with the other we will take a sieve and with this one we will go around moving the oil.
In this way, we managed to emulsify the gelatin contained in the cod with the oil, obtaining a thick sauce with an unparalleled flavor. I assure you that in a few minutes you will have your pil pil done.
All we have to do is serve the cod loins with the pil pil on top, garnish with the garlic and chillies.
