• Source: Bacalao al pil pil

Bacalao al pil" target="_blank">pil pil" target="_blank">pil is a traditional Basque dish made with bacalao (salted cod), garlic, and olive oil. The cod is gently poached in olive oil and served with an emulsion sauce made from the olive oil, the cod's natural juices, and gelatin called pil" target="_blank">pil pil" target="_blank">pil. This dish has been popular in Northern Spain for centuries.




Preparation


First, the garlic is thinly sliced and sautéed in olive oil. The pan is then removed from the heat for the oil to cool down. (Some recipes call for the garlic to be removed and added at the end.) Once cooled, pieces of cod are added to the oil, skin side up. The oil is gradually reheated to a low temperature, and the cod is gently cooked for about 20 to 30 minutes. During this time, the pan should be continuously moved to create the emulsion sauce. The fish is served with the sauce poured over it. Dried or fresh chili is sometimes used to flavor or garnish the dish.




See also


Basque cuisine
Marmitako
Piperrada




References

Kata Kunci Pencarian:

• Bacalao al pil pil
• Bacalao al ajoarriero
• Basque cuisine
• Bilbao
• Spanish cuisine
• Pepi, Luci, Bom and Other Girls on the Heap
• List of tapas