Bacalao al Pil Pil

Create a unique version of bacalao with garlic, chili, and cold-pressed olive oil as key ingredients. This recipe is a culinary art in itself. All our recipes are sourced from godfisk.no

Photo: Norwegian Seafood Council

Preparation Time: 50 min
Difficulty: Medium

Ingredients

Servings

800 g salted cod with skin, soaked and cleaned
3 dl extra virgin olive oil
5 clove garlic
2 pcs red chili
chopped parsley, fresh

Serve with

bread

Method

Cut the salt cod into serving portions.
Heat the olive oil in a wide-bottomed saucepan.
Add garlic and cook gently until light brown, about 15 minutes.
Remove the garlic from the oil and place on paper towels.
Cut the chili into large pieces and fry in the oil for about 4 minutes.
Remove the chili from the oil and place on paper towels together with the garlic.
Place the fish fillets in the oil with the flesh side down and cook for about 4 minutes.
Flip the fish and cook for another 2 minutes.
Cool the oil to 60°C.
Begin gently swirling the saucepan so that the oil keeps moving, making sure to maintain 60°C.
After about 15 minutes, the sauce will start to thicken and resemble a thin mayonnaise.
The sauce must not boil after thickening, as it will separate.
Place the fish on a serving platter, garnished with garlic, chili, and parsley, and pour the sauce over.
Serve with bread on the side.