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...diseño en bacalao

Bacalao al pil-pil




4 pieces of salt cod

5 cloves garlic

Pepper 1/2

300 ml. Extra virgin olive oil


steps to follow:


Put the oil in a low, wide pan. Peel the garlic and dóralos. When browned, pass to a plate and set aside. Clean the pepper and trocéala in 4 saute briefly and remove them to a plate.

In the same oil, put to cook the pieces of cod (first with the skin side up). Fry four minutes on each side and remove them to a plate.

The serum letting go book it in a bowl.


To pil pil sauce:


Spend the oil to another bowl and wait for the oil quenching. When tempered put a little oil in the pan and a little cod and whey with a strainer lígalo moving smoothly. Add remaining oil slowly. Once you've added half the oil incorporates the rest of the serum, stirring with the strainer. Stir in remaining oil, keeps moving until a thick pil pil. Stir in chopped cod and warms well.

Serve the slices on a plate and cover with the sauce. Decorate with pieces of garlic and chilies.

Bacalao al pil-pil is one of the most traditional recipes easy to prepare but requires the practice and the result is spectacular.



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