The cod in Basque sauce, also known as cod to the Pil Pil, is characterized by cooking the fish in emulsified oil. In recipes, we propose a very simple way to do so and, in addition, with an irresistible spicy touch. Keep reading and discover the step by step.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make cod in Basque sauce: |
| 300 oil deciliters 5 cloves of garlic 750 grams of cod |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, |
Ingredients to make cod in Basque sauce:
1. Deseal the cod. To do this, put the fish soak and change the water every 8 hours, until it is more or less desalted according to your taste.
2. In a clay casserole put the oil with peeled and laminated garlic and chilli. Wait for garlic to be doaditos.
3. Add the cod pieces to the casserole with the skin down and continue to move the casserole from right to left so that the sauce is forming and thickening like a jelly. The most important thing for cod in Basque sauce to be at its point is that the oil temperature is always the same and the casserole is in constant motion.
4. Finally, parsley is added. If desired, you can also add a few drops of milk so that the sauce thickens.
5. Serve cod in Basque sauce immediately. And for dessert, a delicious Basque cake. Bon Appetite!
