Classic Basque Salt Cod in Garlic-Chili Olive Oil

Be the first to rate

(No Ratings Yet)

Loading...

Classic Basque Salt Cod in Garlic-Chili Olive Oil is one of Spain's most elegant preparations, transforming humble salted cod into a silky, golden sauce through patient whisking. The dish is named for the gentle 'pil-pil' sound the fish gelatin makes as it emulsifies into warm olive oil. Served with crusty bread or boiled potatoes, it shows how a handful of humble ingredients can yield something transcendent.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 0 gSugar
• 44 gProtein
• 1620 mgSodium
• 780 mgPotassium
• 45 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the Salt Cod

• 1.5 lbs (700 g) thick salt-cod loin, skin-on
• Cold water for soaking, changed every 6 hours
• 1 dried bay leaf (optional, for cooking)

For the Garlic-Chili Oil Emulsion

• 1 cup (240 ml) extra-virgin olive oil
• 6 garlic cloves, sliced paper-thin
• 1-2 dried guindilla or ñora peppers (or 1/2 tsp red pepper flakes)
• 1 tbsp chopped fresh flat-leaf parsley, to garnish
• Crusty country bread or boiled new potatoes, to serve

Directions

1. Desalinate the cod by submerging it in cold water for 24 to 36 hours in the refrigerator, changing the water every 6 hours. The fish is ready when a small taste is pleasantly salty but no longer briny.
2. Drain the cod and pat thoroughly dry with paper towels. Cut into 4 equal portions, removing any visible bones, and let sit at room temperature for 20 minutes.
3. Place a wide, shallow earthenware cazuela or heavy-bottomed skillet over very low heat. Add the olive oil and sliced garlic and warm gently for 3 to 4 minutes, until the garlic is fragrant and just turning pale gold. Do not brown.
4. Lift the garlic out with a slotted spoon and reserve. Lay the cod pieces in the oil skin-side up so they are nearly submerged, then add the dried chili and bay leaf, if using.
5. Cook the cod over the lowest possible heat for 10 to 12 minutes, gently shaking the pan every couple of minutes (never stir) until the fish flakes easily and releases a milky white gelatin into the oil.
6. Transfer the cod to a warm serving dish and tent with foil. Increase the heat to medium-low and return the reserved garlic to the pan.
7. Using a wire whisk, beat the oil in steady circles for 4 to 6 minutes, gradually drawing in the cloudy gelatin pooled at the bottom of the pan. The sauce will thicken, turn pale golden, and cling to the whisk when ready.
8. Discard the chili and bay leaf. Taste the emulsion and add salt only if needed. Spoon the sauce generously over the cod, scatter with parsley, and serve immediately with bread or potatoes.
9. Ladle any remaining pil-pil sauce over each portion at the table and serve in shallow warm bowls.

Cook’s Notes

• Heat control is everything: too hot and the emulsion breaks. Aim for a barely-there simmer where the oil moves lazily when you tilt the pan.
• The 'pil-pil' sound refers to the gentle bubbling as the cod's natural gelatin meets the warm oil; listen for it as your cue that the sauce is forming.
• Never stir the cod during cooking. Shaking the pan protects the delicate flakes and keeps the gelatin intact for emulsifying.
• A traditional clay cazuela holds heat most evenly and helps stabilize the emulsion, but any heavy shallow pan will work.
• If the sauce breaks, remove the pan from the heat, whisk in 1 tablespoon of warm water vigorously, and it should come back together.

You might also like

Desserts

Anise Wine Fritters with Honey Drizzle

European

Spanish Chorizo Breadcrumbs, Extremaduran-Style

European

Spanish Fried Eggplant with Honey

European

Catalan Shredded Salt Cod Salad