bacalao al pil pil clásico (Imprimir)
Bacalao al Pil Pil: jugoso bacalao en salsa de aceite y ajo, aromatizado con perejil y toque picante.
# Ingredientes:
→ Fish
01 -
500 g salted cod (bacalao)
→ Oils
02 -
200 ml extra virgin olive oil
→ Vegetables
03 -
4 cloves garlic, thinly sliced
04 -
1 small green chili, sliced (optional)
→ Seasoning
05 -
Salt, to taste
06 -
Fresh parsley, for garnish
# Instrucciones:
01 -
Soak the salted cod in water for 24 hours, changing the water several times to remove excess salt.
02 -
Pat the cod dry and cut it into large pieces.
03 -
In a large skillet, heat the olive oil over low heat. Add the sliced garlic and sauté until golden but not burnt.
04 -
Add the cod pieces to the skillet, skin side down, and cook gently for about 10-12 minutes until the fish is cooked through and begins to break apart.
05 -
Remove the cod and set aside, leaving the oil and garlic in the skillet. Increase the heat slightly and stir the oil to emulsify it, adding the fish back in. If using, add the sliced green chili.
06 -
Serve the bacalao with the garlic oil drizzled over the top, garnished with fresh parsley.
# Notas:
01 -
Serve with crusty bread to soak up the delicious sauce.
02 -
For a variation, add a splash of white wine during cooking for added depth of flavor.