Pil Pil Cod
March 5th, 2017
Pil pil Cod, probably the best way to prepare cod in the world
Posted
Updated on March 5th, 2017
Pil Pil Cod |
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Pil Pil Cod |
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Description |
Pil pil is an onomatopoeic word that describes the sound that makes the content of the casserole when you stir it front and back. This is a simple but difficult way to prepare the cod. You should practice it in advance if you do not want to have a failure. Anyway, It is possibly the best cod preparation in the world. | ||
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| Course | Main dish | ||
| Cuisine | Spanish | ||
| Servings | 4 people | ||
| Prep Time | 50 minutes | ||
| Cook Time | 25 minutes | ||
| Passive Time | 5 minute | ||
| Ingredients | |||
| Quantity | Unit | Ingredient | Notes |
| 800 | gr. | cod (clean and salty) | |
| 1 | Kg. | Extra virgin olive oil | |
| 500 | gr. | Clove of garlic | |
| 20 | Units | Piquant (peppers) | |
| 200 | gr. | Chopped parsley | |
| Instructions | |||
| 1. Clean the cod and cut it into 8 pieces of 100 gr. Remove bones | |||
| 2. Soak for 36 hours or more, depending on its thickness. Change the water every 8 hours | |||
| 3. Drain the cod | |||
| 4. Put the cod in water and heat it as much as possible without boiling | |||
| 5. Warm the oil in a frying pan, add the sliced garlic and the red pepper (piquant) removing them when they are browned | |||
| 6. Remove the pan from the fire | |||
| 7. Keep the garlic and the red peppers (piquant) to one side | |||
| 8. Take the pieces of cod out of the hot water and arrange them, with the skin downwards, in an earthenware casserole. Keep some of the water. | |||
| 9. Add the oil, but not too hot | |||
| 10. Put the casserole close to the grill without heating | |||
| 11. Stir the casserole continuously durante 20 minutes until the sauce thickens | |||
| 11. Add some of the water left over from the cod if the sauce gets too thick and keep on stirring until it mixes well | |||
| 12. Decorate with the sliced garlic and the piquant. Sprinkle with chopped parsley | |||
| Notes | |||
| It is important that the cod be hot and the olive oil not too hot.
Chefs have a big debate over the skin of the cod. Upwards or downwards?. This is an important election. The skin, when is downwards frees the gelatin into the olive oil more easily. Some chefs argue that in this position the cod pieces may suffer. I personally prefer doing the first way as I haven’t had ever any problem with the cod. What you must become aware of is that making a pil pil cod is great effort, only comparable with jogging. |
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| Nutrition Facts | |||
 Nutrition Facts Pil Pil Cod
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