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cod in pil-pil
350g of pork loins cod desalted Dolphin 3 cloves of garlic 250 milliliters of extra virgin olive oil 1 cayenne or chilliHow do we do it?
Heat the oil over medium heat in a wide saucepan that comfortably accommodates the cod pieces, making sure they don't overlap. Peel the garlic, cut it into thin slices, and add it to the saucepan to confit without browning. After 3 minutes, add the cayenne peppers or chili pepper pieces and let them cook for a couple of minutes. By now, the garlic will be slightly golden. Remove the garlic and cayenne peppers and set aside.
Let the oil cool. Once the oil is warm, add the cod, skin-side up, and cook over low heat, as the fish shouldn't be fried. Let it cool for 5 minutes before starting to prepare the Basque cod pil pil.
Let bubbles rise, which are nothing more than the gelatin it releases. At this point, turn the cod over, add the garlic and cayenne pepper, and let the fish cook and release all the gelatin. You can increase the heat slightly, but not too much. Start moving the pan in a circular motion to help the sauce form.Keep stirring the pan until the oil emulsifies with the gelatin and you have your cod pil pil. Sometimes it takes a bit of time, but you have to be patient because it eventually comes out. It can take 10 to 20 minutes to make the sauce. You'll know the sauce is ready when it has a thick cream. Salt is not usually added, since the cod already has it, but it's recommended to taste the sauce in case it needs a little more.
