Bacalao al Pil-Pil | Tender Cod in Garlic Oil

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Bacalao al Pil-Pil | Tender Cod in Garlic Oil

Name: Bacalao al Pil-Pil | Tender Cod in Garlic Oil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanische Küche
Ingredients: 600 g cod fillet; 6 garlic cloves; 2 red chili peppers; 1 handful fresh flat-leaf parsley; 200 ml extra virgin olive oil; 1 tsp fine sea salt

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35 min

Quick

Knuspr-Küche

Bacalao al Pil-Pil ist ein baskischer Klassiker der spanischen Küche: Saftige Kabeljaufilets werden bei sanfter Hitze in aromatischem Knoblauch-Chili-Olivenöl pochiert. Durch sanftes Schwenken der Pfanne verbindet sich die austretende Gelatine des Fisches mit dem Olivenöl zu einer samtigen, goldgelben Emulsion. Serviert mit knusprigen Knoblauchscheiben und frischer Petersilie – purer Genuss aus dem Baskenland!

Preparation method

Preparation

Thoroughly pat the cod fillets dry, season with a little fine sea salt, and let rest for about 15 minutes to allow moisture and gelatin to be released. Then pat thoroughly dry again with paper towels. Peel the garlic cloves and slice them thinly. Deseed the red chili peppers and cut them into thin rings. Wash the parsley, shake dry, and finely chop.

Instructions

In a wide, heavy pan (or a traditional clay cazuela), heat the olive oil over medium heat. Add the sliced garlic and chili rings and gently sauté until the garlic is golden yellow and fragrant – do not let it burn! Remove the garlic and chili with a slotted spoon and set aside for garnishing later.

Remove the pan from the heat and allow the oil to cool to about 60–70 °C (the oil should not sizzle or fry). Place the cod fillets in the warm oil skin-side up first and let them gently poach over very low heat for about 4–5 minutes. Carefully turn the fillets and cook gently for another 4–5 minutes until the fish is just cooked through. Carefully transfer the fillets to a warm plate.

Chef's tip

Tip for a successful emulsion: The oil must never be too hot (below 70 °C). The released fish gelatin only emulsifies optimally with the olive oil at a mild temperature. If the sauce does not bind immediately, a small splash of lukewarm water or whisking with a small whisk will help.

Traditional accompaniment: In the Basque Country, Bacalao al Pil-Pil is traditionally served directly at the table in a clay dish (cazuela) – accompanied perfectly by a fresh, dry Basque white wine (Txakoli).