Pil Pil cod is one of the most popular and traditional dishes of Basque cuisine, specifically Bilbao. Pil pil is called the sauce obtained after the emulsion of the oil with the juice that releases the cod and is made based on olive and garlic oil, although additionally there are those who add chilli or cayenne to provide a spicy touch to the plate. Cod is a very versatile fish that can be found fresh or in salting, although for this traditional recipe it is preferable to use the one that is sold in salting and detached it or buy it already desalted. The Pil Pil sauce is achieved thanks to the emulsion of hot oil with the gelatin that the fish itself releases, although for this it is necessary to make swing movements with the casserole, this being the most complicated step of the entire recipe. However, do not worry because in recipes we share all our tricks. Thus, keep reading and discover how cod to the PIL PIL easy and fast with our tricks.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make easy pil pil: |
| 3 garlic cloves 4 pieces of discouraged cod |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, sauteed, |
Ingredients to make easy pil pil:
1. Heat the oil over medium heat in a wide casserole where cod pieces can be done well, taking into account that one should not be mounted on each other. Peel the garlic, cut them in fine slices and incorporate them into the casserole to confite without browning. After 3 minutes, add the cayenas or pieces of chilli and let them cook for a couple of minutes. At this time, garlic will be a bit golden. Save them garlic and cayenas and reserve.
2. Let the oil cool. With the warm oil, add the cod with the skin up and cook over low heat, since the fish should not fry. Leave it 5 minutes to start preparing the cod to the Basque Pil Pil.
3. Let them go out bubbles, which are nothing other than the gelatin that is releasing. At this point, go around cod, add the garlic and cayenne and let the fish cook and release the entire gelatin. You can climb the fire, but not much. Start moving the casserole with circular movements to form the sauce.
4. Keep moving the casserole until the oil is emulsified with the jelly and you get your cod to the Pil Pil. Sometimes it costs a little, but you have to be patient because it ends up. It can take 10 to 20 minutes to make the sauce. You will know that the sauce is when there is a thick cream. You do not usually put salt, since the cod already carries, but it is recommended to try the sauce in case it was necessary a little.
Trick: To mount the Pil Pil sauce it is essential to beat or move the oil, but this can also be done with a fork or manual rods making fast circular movements. For this step, there are those who use a small metal or steel like a trick. For these cases, it is better withdrawal
5. It only remains to serve the cod loins covered with the sauce and garlic above. We advise to accompany the cod recipe to the Pil Pil with slices of bread, since the sauce requires it. Tell us, how did the dish look? How long have you managed to emulsify the sauce?
