salted cod

Pil-pil salted cod

Salt cod is cod preserved by drying after salted. For many centuries it´s been one of the most important ingredients in many Mediterranean cousines. As it is preserved in salt, it did not need refrigeration (it was not invented yet) to store it and it became an important source of protein in the diet of the people of countries like Italy, Portugal or Spain.

Today, we still prefer salt cod to fresh one. It is tastier and can be cooked in many different ways than the fresh one.

In the Basque Country there are two recipes that have become religion; Cod pil-pil ( pil-pil is an olive oil emulsion) an cod with "salsa vizcaina" (made of tomatoes and sun dried peppers).

"Pil-pil cod" (my favorite)  is an easy dish anyone can make at home as the ingredients are very simple: olive oil garlic and one dried chilly.

INGREDIENTS:

4 good size salt cod steaks

250cc of extra virgin olive oil

2 gloves of garlic (sliced)

1 dried chili

fry the garlic gloves and the chili until golden brown and reserve on one side. On a medium heat and using the same oil used to fry the garlic, cook the cod steaks from both sides. 

take the pan off the heat and wait until the oil cools down. No starts the most important part of the cooking process: place the cod fillets on a different pan and add a little bit of the used oil. You will notice that the fish will have released some of it´s juices to the oil. We will use them to emulsify it. Start shaking the pan; it is very important to give a circular motion to it. Slowly you will notice how the oil starts taking a lighter colour and eventually will take the consistency of a mayonnaise. then ad some more of the oil and keep moving it in circles... repeat the process until you have enough pil-pil sauce. I you have trouble emulsifying the oil, try adding a little bit of water. That will accelerate the process. bon appetit!!

you can find videos on pilpil sauce at you tube . That will clear any doubts you have.