Bacalao al Pil-Pil

Instructions

1. 1

   Prepare the Cod: After properly desalting the cod (changing the water every 8 hours for 2 days), pat the fillets completely dry with paper towels. Any moisture will ruin the emulsion.

2. 2

   Infuse the Oil: In a wide, shallow terracotta cazuela or heavy skillet, heat the olive oil over low heat. Add the sliced garlic and guindillas. Cook gently until the garlic is lightly golden but not browned. Remove the garlic and chilies with a slotted spoon and set aside.

3. 3

   Poach the Cod: Remove the pan from the heat to let the oil cool slightly (it should be around 60°C/140°F). Place the cod fillets in the oil, skin-side up. Return to very low heat. Cook for 10-15 minutes, allowing the cod to release its natural gelatins (the white milky substance) into the oil.

4. 4

   Start the Emulsion: Remove the pan from the heat. Transfer the cod fillets to a warm plate, leaving the oil and gelatin in the pan.

5. 5

   Create the Pil-Pil: Using a small, fine-mesh strainer or by constantly swirling the pan in a circular motion off the heat, agitate the oil and gelatin together. The mixture will slowly emulsify into a thick, pale-yellow, creamy sauce. This takes patience and continuous movement for 5-10 minutes.

6. 6

   Serve: Return the cod fillets to the creamy pil-pil sauce and heat very gently for 1 minute just to warm through. Garnish with the reserved crispy garlic and chilies. Serve immediately.