Bacalao pil pil
As early as the Middle Ages, Basque fishermen went to Newfoundland in search of whales and cod. Dried, the stockfish, the bacalao, then came in countless variations on the table.
The simplest and at the same time most difficult is the Bacalao pil pil. Its secret lies in the jiggling motion of the pan with which the fish reveals its protein, which then marries with the oil to form a white cream.
- Pepperoni, clean, quarter and fry in oil in a large pan. Take out.
- Coarsely chop the garlic and add to the hot oil.
- Add the cod fillets with the skin facing up. The fish should be covered with oil.
- Fry the fillets over medium heat. Keep shaking the pan so that the protein comes out of the fish.
- When the egg white and oil have combined to form a thick, white sauce, the fish is cooked and can be served - sprinkled with parsley.
Ingredients (for 4 people)
4 Cod fillets with skin
6 garlic toes
1 bunch parsley
1/2 hot pepper