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Codfish Pil Pil Style


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A basque fish recipe to lick your fingers

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Codfish Pil Pil Style

  2. 2. CODFISH PIL PIL STYLE <ul><li>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. </li></ul><ul><li>Once desalted, press with kitchen paper so that all the water leaves the fish (very important step). </li></ul><ul><li>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. </li></ul>
  3. 3. CODFISH PIL PIL STYLE <ul><li>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. </li></ul><ul><li>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. </li></ul>
  4. 4. <ul><li>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. </li></ul><ul><li>Fry the asparagus in a few drops of olive oil (different pan) and add some sea salt on top. </li></ul><ul><li>Present the dish with the pil pil sauce, the codfish, the garlic and red peppers on top and the asparagus too. ENJOY!!! </li></ul>CODFISH PIL PIL STYLE