CODFISH PIL PIL STYLE http://recipespicbypic.blogspot.com

CODFISH PIL PIL STYLE Ingredients for 4 servings: 4 large pieces of desalted codfish (snout is the best part for this fish), 6 garlic cloves, 2 or 3 red hot peppers, 2 cups of extra virgin olive oil, salt and black ground pepper (to your taste), 16 green fresh asparagus. Once desalted, press with kitchen paper so that all the water leaves the fish (very important step). In a big sauce pan pour the olive oil.Cut in thin slices the garlic and throw in the sauce pan at medium/low heat. Throw the red peppers too. When the garlics are golden, place in kitchen paper to leave there the excess of oil.

Ingredients for 4 servings: 4 large pieces of desalted codfish (snout is the best part for this fish), 6 garlic cloves, 2 or 3 red hot peppers, 2 cups of extra virgin olive oil, salt and black ground pepper (to your taste), 16 green fresh asparagus.

Once desalted, press with kitchen paper so that all the water leaves the fish (very important step).

In a big sauce pan pour the olive oil.Cut in thin slices the garlic and throw in the sauce pan at medium/low heat. Throw the red peppers too. When the garlics are golden, place in kitchen paper to leave there the excess of oil.

CODFISH PIL PIL STYLE Place the codfish in the pan and cook at medium/low heat for 5 minutes (skin should be down). Take 2 thirds of the oil outside the pan and reserve in a recipient. Shake the sauce pan while cooking and you will see that a white sauce starts showing, when the cod is cooked (total maximum 8 to 10 minutes, depending on thickness of the cod), reserve over kitchen paper.

Place the codfish in the pan and cook at medium/low heat for 5 minutes (skin should be down). Take 2 thirds of the oil outside the pan and reserve in a recipient.

Shake the sauce pan while cooking and you will see that a white sauce starts showing, when the cod is cooked (total maximum 8 to 10 minutes, depending on thickness of the cod), reserve over kitchen paper.

Keep on shaking the sauce pan to get the oil emulsionated and add some more of the one you reserved. You can also get the help of a strainer to do so. When you get a thick texture, the sauce will be done. Fry the asparagus in a few drops of olive oil (different pan) and add some sea salt on top. Present the dish with the pil pil sauce, the codfish, the garlic and red peppers on top and the asparagus too. ENJOY!!! CODFISH PIL PIL STYLE

Keep on shaking the sauce pan to get the oil emulsionated and add some more of the one you reserved. You can also get the help of a strainer to do so. When you get a thick texture, the sauce will be done.

Fry the asparagus in a few drops of olive oil (different pan) and add some sea salt on top.

Present the dish with the pil pil sauce, the codfish, the garlic and red peppers on top and the asparagus too. ENJOY!!!