Bacalao al Pil-Pil | Tender Cod in Garlic Olive Oil

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Bacalao al Pil-Pil | Tender Cod in Garlic Olive Oil

Name: Bacalao al Pil-Pil | Tender Cod in Garlic Olive Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanische Küche
Ingredients: 600 g cod fillet; 6 fresh garlic cloves; 1 fresh red chilli pepper; 180 ml extra virgin olive oil; 1 pinch sea salt; 1 handful fresh flat-leaf parsley; 1 baguette

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40 min

Quick

Gurkerl Küche

Bacalao al Pil-Pil ist eine der berühmtesten Spezialitäten des Baskenlandes. Frischer Kabeljau wird bei sanfter Hitze in bestem Olivenöl pochiert. Zusammen mit knusprigen Knoblauchscheiben und getrockneter Chili entsteht durch kreisende Bewegungen eine herrlich sämige Emulsion. Mit knusprigem Baguette serviert ein unvergleichlicher spanischer Hochgenuss!

Ingredients

Price per portion:€ 10.76

Main Ingredients

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Cod fillet 600 g Kabeljaufilet

Fresh garlic 6 Zehe Knoblauch frisch

Fresh red chilli pepper 1 Stk Chilischote rot frisch

Pantry & Seasoning

Extra virgin olive oil 180 ml Olivenöl extra nativ

Garnish & Side Dish

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Fresh flat-leaf parsley 1 Handvoll Petersilie glatt frisch

Baguette 1 Stk Baguette

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Sea salt 1 Prise Meersalz

Preparation method

Preparation

Rinse the fresh cod briefly under cold water, pat thoroughly dry with paper towels, and cut into 4 equal portions. Lightly season the fish on both sides with 1 pinch of sea salt and let it rest for about 15 minutes so that some liquid and gelatine are released.

In the meantime, peel the garlic cloves and cut them into thin slices. Deseed the red chilli pepper and cut into thin rings. Wash the parsley, shake dry, and finely chop. If desired, briefly bake the baguette in a preheated oven at 180 °C until crispy.

Cooking & Pil-Pil Emulsion

Gently heat the olive oil in a wide, heavy pan over medium heat. Add the garlic slices and chilli rings and slowly fry until golden yellow. Immediately lift out the garlic and chilli with a slotted spoon and set aside on paper towels.

Chef's tip

The Pil-Pil sauce is created by the cod's natural gelatine. It is important that the olive oil is not too hot (maximum 70 °C) so that the oil and fish juices combine into a stable, velvety emulsion.

Pairs well with a glass of well-chilled Spanish white wine (e.g. Txakoli or Albariño) or a crisp Austrian Grüner Veltliner.