Bacalao al Pil-Pil is a classic delicacy from the Basque region. It features salted cod prepared in olive oil with aromatic garlic and spicy chili peppers, forming a silky, emulsified sauce. This dish offers a skillful balance of textures and flavors, making it a delightful option for seafood enthusiasts. Carefully cooking the fish and slowly releasing its natural gelatin are essential to achieving a creamy sauce that complements the tender cod. The appeal of Bacalao al Pil-Pil lies in its straightforward yet profound taste, appreciated by those who enjoy simple, flavorful dishes.

Ingredients

• 1 lb salted cod, soaked overnight
• 1/2 cup olive oil
• 4 cloves garlic, thinly sliced
• 2 pieces chili peppers, sliced

Instructions

1. Soak the salted cod in water overnight, changing the water several times to remove excess salt.
2. After soaking, pat the cod dry and cut it into serving pieces.
3. In a skillet, heat the olive oil over low heat and add the thinly sliced garlic and sliced chili peppers.
4. Gently cook the garlic and chili peppers until the garlic turns golden, then remove the skillet from the heat.
5. Add the cod pieces to the skillet and cook gently over low heat, occasionally shaking the pan to help the pil-pil sauce form.
6. Once the sauce has emulsified and the cod is cooked through, serve the dish hot, ideally with crusty bread to soak up the sauce.

Keywords: Emulsified Sauce, Olive Oil, Simple Flavor, Seafood Dish, Basque

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