Bacalao al Pil Pil

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Ensure the salt cod has been properly desalted by soaking it in cold water for 24-48 hours, changing the water every 6-8 hours. Pat the desalted cod completely dry with paper towels.

   Tip van de kok: Proper desalting is crucial for the dish's success and flavor balance.

2. 2

   In a deep pan or cazuela over medium-low heat, add the olive oil.

   Ongeveer 1 min

   Tip van de kok: Use a pan that allows the cod pieces to fit in a single layer.

3. 3

   Add the sliced garlic and guindilla pepper to the cold olive oil. Gently cook them until the garlic is lightly golden and fragrant, about 5-7 minutes. Do not let the garlic burn.

   Ongeveer 7 min

   Tip van de kok: Cooking the garlic slowly infuses the oil with flavor.

4. 4

   Remove the garlic and guindilla pepper from the oil and set them aside. Keep the flavored oil in the pan.

   Ongeveer 1 min

   Tip van de kok: These are used later for garnish and flavor, so don't discard them.

5. 5

   Place the pieces of salt cod, skin-side up, into the warm olive oil. The oil should cover about one-third to half of the cod.

   Ongeveer 1 min

   Tip van de kok: Ensure the oil is not too hot; you want to poach the cod gently, not fry it.

6. 6

   Cook the cod over very low heat for about 10-15 minutes, flipping them once halfway through. The cod should gently 'sweat' and release its gelatin into the oil.

   Ongeveer 15 min

   Tip van de kok: The key is gentle heat to extract the gelatin, which is essential for the sauce.

7. 7

   Remove the cod from the pan and set it aside, keeping it warm.

   Ongeveer 1 min

   Tip van de kok: Carefully transfer the cod to a plate without breaking the pieces.

8. 8

   Allow the olive oil in the pan to cool slightly for a few minutes. This helps in emulsification.

   Ongeveer 3 min

   Tip van de kok: If the oil is too hot, the emulsion might not form properly.

9. 9

   Return the cod pieces to the pan, skin-side down. Begin to gently move the pan in small, circular motions, or use a fine-mesh sieve or whisk to stir the oil and the gelatin released from the cod. Continue this motion for 5-10 minutes until the oil emulsifies into a thick, creamy, pale yellow sauce (the 'pil pil').

   Ongeveer 10 min

   Tip van de kok: Consistency is key here. If the sauce breaks, you can try adding a tablespoon of cold water and continuing to whisk vigorously.

10. 10

    Once the pil pil sauce has formed, remove the pan from the heat.

11. 11

    Serve the bacalao immediately, spooning the pil pil sauce generously over the cod. Garnish with the reserved fried garlic and guindilla pepper, and fresh chopped parsley if desired.

    Tip van de kok: This dish is best enjoyed straight from the pan.