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Correos continues touring Spanish gastronomy with the series Spain in 19 dishes, stopping this time in the Basque Country and tasting the cod al pil-pil.
To make this recipe we will need as ingredients, for 4 servings:
8 slices of cod of 125 gr. each
1 liter of virgin olive oil of 0.4º
3 garlic cloves
A chilli pepper
For its elaboration:
We desalt the cod of very good quality for 36 hours changing the water 3 or 4 times, it is desfised and the bones are removed. Dry well. The slices should be rather thin.
In a clay pot put the oil and put it over medium heat with the oil. Split the garlic into slices and fry over medium heat and the chilli cut into rings. When the garlic and chilli begin to take color, take it out and set aside. Also remove the casserole from the heat. Immediately add the slices of cod with the skin down and then turn them over leaving it with the skin up. We put it on a low heat for 5 minutes without frying the cod. After these minutes the casserole is removed from the fire until the whole is tempered.
After this time, remove part of the oil and set aside, place the casserole with the cod back on high heat until the bubbling that gives the name to the preparation begins. When the sauce begins to emulsify the heat is very soft, we begin to move the casserole in a semicircular direction, while we gradually add the oil previously reserved. The process should not last more than five minutes until a smooth, homogeneous sauce is obtained.
Garnish the casserole with the sliced garlic and chilli rings and serve very hot.
Naturally, it is called "Pil-pil" to other preparations that in particular refer to the bound cod, well described by preceptists of other times and of solvency recognized by all.
This preparation, very unique to Basque cuisine, is generally applied only to fish, and the name is an onomatopoeia of the bubbling of oil at the time of presenting the dish to the table, when it is at its point.