Casseroles > Seafood > Basque > Salt Cod Al Pil-Pil >
Salt Cod Al Pil-Pil
Bacalao al Pil Pil
2 LBS salt cod, skins on
1/2 C olive oil
6 garlic cloves, sliced
1 small onion, thinly sliced
1/2 tsp. dried chili flakes
Soak the cod in cold water, covered, for 24 to 48 hours in the refrigerator, changing the water three or four times. Drain and pat dry. Cut the fish into 4 to 6 fillets. Warm the olive oil, garlic, onion and chili flakes in a large skillet over high heat. When garlic starts to brown, remove from skillet along with half of the oil; set aside in a small bowl. Add cod to the skillet, skin-side up, and simmer over medium heat for about twenty minutes. Swirl the skillet in a circular motion every three minutes to emulsify ingredients. The sauce should develop a white, creamy texture. Increase heat to medium-high and gradually add reserved garlic oil while simultaneously "swirling" the skillet. Continue the circular motion until the sauce has completely emulsified, about two minutes. Serve.
Note: The name "Al Pil-Pil" comes from the sound the bubbling olive oil makes as the dish cooks in the casserole dish.
*Salt Cod Al Pil-Pil image (C) Ardo Beltz (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Food Fare Culinary Collection: Basque Flavors
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