Bacalao fresco al Pil-Pil 
Fresh Cod al Pil-Pil
I had always made cod al pil-pil with dried salted cod or by desalting it myself. This time, I wanted to try it with fresh cod, and it turned out sensational with a very good pil-pil and delicious flavor.
Fresh Cod al Pil-Pil
I had always made cod al pil-pil with dried salted cod or by desalting it myself. This time, I wanted to try it with fresh cod, and it turned out sensational with a very good pil-pil and delicious flavor.
Cooking Instructions
- 1
First, cut the cod fillet into serving-sized pieces.
- 2
Pat them dry and season with salt and pepper to taste.
- 3
Now, in a large pan or pot, add the oil and slice the garlic. Along with the chili rings, brown them without burning, and when they are slightly golden, remove and set aside (discard the chili).
- 4
Let the oil cool slightly, and once cooled, place the cod skin-side up and let it cook slowly.
- 5
You'll see it release small gelatin balls; at this point, turn them over and start gently swirling in circular motions (the oil should always be warm, never boiling—boiled cod is ruined cod).
- 6
Soon you'll see the oil and gelatin start to emulsify, turning a whitish color like mayonnaise. Gently and with circular motions, achieve the desired texture.
- 7
When it's ready, remove from heat. I usually make it a day ahead and gently reheat it the next day, coating all the fillets with the pil-pil. Top with the garlic and chopped parsley, and it's ready to eat warm.
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