Salt Cod in Garlic and Olive Oil (Bacalao al Pil-Pil)
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Ingredients
- 500 g salt cod fillet (soaked overnight)
- 6 garlic cloves
- 150 ml extra virgin olive oil
- 1 dried red chilli
Method
- 1
Drain the soaked salt cod, pat dry and cut into thick pieces.
- 2
Heat the olive oil gently in a wide pan with the garlic and chilli until the garlic turns golden, then lift out the garlic and chilli and set aside.
- 3
Lower the heat right down and add the salt cod skin-side down, letting it release gelatine into the oil.
- 4
Gently swirl and tilt the pan for 8-10 minutes, slowly working the oil and juices together until they turn into a thick, creamy emulsion coating the fish.
- 5
Return the garlic to the pan to warm through, check the fish flakes easily and serve straight away.
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