bacalao al pil pil – Mediterranean Diet https://www.mediterraneandiet.com Original Mediterranean Diet and Lifestyle Sun, 26 May 2024 12:30:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.8 Pil Pil Cod https://www.mediterraneandiet.com/2017/03/06/pil-pil-cod/ Mon, 06 Mar 2017 01:11:05 +0000 http://www.mediterraneandiet.com/?p=4137 … Continue reading →]]>


March 5th, 2017
Pil pil Cod, probably the best way to prepare cod in the world
Posted by updated on March, 2017
Updated on March 5th, 2017

 Pil Pil Cod
Pil Pil Cod

Pil Pil Cod

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.

Rating
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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.
Nutrition Facts
Nutrition facts Pil Pil Cod

Nutrition Facts Pil Pil Cod

 



 

]]> BACALAO AL PIL PIL (COD), an important dish of the Mediterranean Diet https://www.mediterraneandiet.com/2008/01/24/cod-pil-pil/ Thu, 24 Jan 2008 11:57:23 +0000 http://www.mediterraneandiet.com/?p=28 … Continue reading →]]> Updated on March 13, 2017


March 13, 2017
BACALAO AL PIL PIL (COD)
Posted by Updated on March 13, 2017

INGREDIENTS FOR 4 PORTIONS
800 gr. Cod (clean and salty)
5 dl. Olive oil
4 Units Clove of garlic
1 Units Piquant (peppers)
1 teaspoon Chopped parsley



HOW TO PREPARE THE PIL PIL COD
– Clean the cod and cut it into 8 pieces of 100 gr. Soak for 36 hours or more, depending on its thickness. Change the water every 8 hours.
– Remove bones.
– Warm the oil in a frying pan, add the sliced garlic and the red pepper (piquant) removing them when they are browned.
– Remove the pan from the fire.
– Keep the garlic and the red peppers (piquant) to one side.
– Put the cod into a pot of cold water on the stove and just before the water begins to boil, remove from the heat.
– Drain the cod and keep some of the water just in case.
– Arrange the pieces of cod, with the skin downwards, in an earthenware casserole.
– Add the oil, but not too hot (At about 90º C).
– Stir the casserole with a clean piece of cloth until the sauce thickens (15-20 minutes).
– Add some of the water left over from the cod if the sauce gets too thick and keep on stirring until it mixes well.
– Decorate with the sliced garlic and the piquant.
– Sprinkle with chopped parsley (optional).




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