Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Bacalao fresco al pil pil

Fresh Cod with Pil Pil Sauce

Name: Fresh Cod with Pil Pil Sauce
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces cod, about 7 oz each; 1/2 cup extra virgin olive oil (use more oil if you want more sauce); 4 cloves garlic; Chili pepper and salt

Mayte Fuentes Garcia @cook_2543943

Madrid, Madrid, España

It's worth spending a little extra time to make a good pil pil. With just four ingredients, you can create an exquisite dish... good cod, extra virgin olive oil, garlic, and chili pepper. It's said that the name 'pil pil' comes from the sound produced during the confit of the cod, as some of the albumin bubbles burst with a 'pil' sound. Cod is a low-fat fish rich in high-quality protein.

Mayte Fuentes Garcia @cook_2543943

Madrid, Madrid, España

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Ingredients

45 minutes

2 servings

2 piecescod, about 7 oz each
1/2 cupextra virgin olive oil (use more oil if you want more sauce)
4 clovesgarlic
Chili pepper and salt

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Steps

45 minutes

1

In a pot, add the oil (the more oil, the more sauce), and fry the sliced garlic over medium heat until golden but not burnt (the garlic helps the oil emulsify with the gelatin). Once golden, remove to a plate. Fry the chili pepper, remove, and set aside with the garlic. Remove the pot from the heat and let the oil cool slightly.
2

Once cooled, add the cod (in this case, with a little salt since it's fresh), and confit over low heat for four to six minutes on each side, continuously moving the pot so the cod releases gelatin bubbles. Do not fry; if the oil gets too hot, remove from heat for a few minutes while continuing the back-and-forth motion.
3

When the cod is done, remove to a plate. You'll see the gelatin bubbles it released. Pour some of the oil into a glass to add gradually later, then start whisking with a strainer or whisk until it emulsifies into a yellow mayonnaise-like sauce (this method works quickly). Gradually add the gelatin released by the cod and continue whisking.
4

Once the pil pil is ready, return the cod to the pot, moving continuously until the cod is well heated.
5

Plate the dish, cover with the pil pil sauce, and top with the garlic and chili pepper.
6

I hope you enjoy it!

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Cooksnaps

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Mayte Fuentes Garcia @cook_2543943

Published in the US on April 28, 2025 08:24

Madrid, Madrid, España

Me apasiona la cocina, sobre todo conservar las recetas antiguas y especialidades de mi familia. Podéis seguirme en mi blog personal de Facebook https://m.facebook.com/Soy-guisandera-no-cocinera-270730763263100/?hc_location=ufi

Keywords

Chilies Cod Garlic

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