Spanish Cod With Pil Pil Sauce
A traditional Spanish cod dish, bacalao al pil pil, features fish cooked in an emulsified sauce popular throughout Spain.
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Instructions
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Cut cod into smaller pieces, rinse, then soak in a dish covered with water in the refrigerator, changing water 2-3 times over 24 hours.
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After soaking, rinse the cod, pat dry, and cut into 3"x3" pieces.
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Peel and slice garlic; if using fresh peppers, seed and slice them into rings.
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In a heavy casserole, heat olive oil on low; sauté garlic until browned, then remove it.
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Allow the oil to cool to lukewarm, then add the cod skin-side up and slowly stir.
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Return to low heat, stirring continuously for 10-15 minutes while gradually adding the remaining olive oil, allowing the sauce to emulsify.
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Top the fish with the reserved garlic and peppers; cool for 5 minutes to thicken the sauce.