Cod in Pil Pil Sauce is a traditional Spanish dish that showcases the delicate flavor of fresh cod in a rich, garlicky sauce. Originating from the Basque region, this dish is known for its bold, balanced flavors. The key to the recipe is the emulsification of olive oil and fish gelatin, ensuring the cod remains moist and flaky. You'll need high-quality, fresh cod fillets, as well as a delicious pil pil sauce made with garlic, smoked paprika, white wine, and sherry vinegar. Follow the cooking steps carefully, and consider adding a fresh parsley or lemon garnish. If you continue reading, you'll discover more about the history and importance of this beloved Spanish dish.
Key Takeaways
- Cod in Pil Pil Sauce is a traditional Spanish dish featuring fresh cod poached in a rich, garlicky sauce from the Basque region.
- The key to the dish is the emulsification of olive oil and fish gelatin, which keeps the cod moist and flaky.
- High-quality, fresh cod fillets are essential, and the pil pil sauce is crucial for the balanced flavor profile.
- The dish is often served with crusty bread or rice, and garnishes like fresh parsley or lemon can enhance the presentation.
- Cod is a low-calorie, high-protein fish that is rich in omega-3 fatty acids, making this dish a nutritious option.
History
Pil pil sauce has its origins in the Basque region of Spain, where it has been a staple in local cuisine for centuries. This simple yet flavorful sauce is traditionally made by slowly cooking garlic and olive oil together until they create a rich, emulsified texture. It is often used as a dipping sauce for seafood, particularly prawns, and adds a distinctive flavor to the dish. The traditional recipe for pil pil sauce is passed down from generation to generation, with each family adding their own twist to the basic ingredients. Similarly, the traditional recipe for pisto, a vegetable stew, is also a beloved dish in the Basque region.
The name "pil pil" is believed to have originated from the sound the sauce makes as it's whisked, creating a characteristic "pil pil" noise.
Over time, the pil pil sauce has become a beloved accompaniment to various seafood dishes, particularly cod. The combination of the delicate white fish and the robust, garlicky sauce has become a signature Basque dish, known as bacalao al pil pil.
The sauce's versatility allows it to be used in a variety of ways, from coating the fish to serving as a dipping sauce or a topping for crusty bread.
Recipe
Cod in Pil Pil Sauce is a classic Spanish dish that showcases the delicate flavor of fresh cod in a rich, garlicky sauce. The key to this recipe is the pil pil sauce, which gets its signature texture from the emulsification of olive oil and the natural gelatin in the fish.
To make this dish, you'll need to use high-quality, fresh cod fillets. The fish should be cooked with care to ensure it remains moist and flaky. The pil pil sauce is the star of the show, and it's important to follow the instructions carefully to achieve the perfect balance of flavors and consistency.
Ingredients:
- 4 cod fillets, approximately 6 ounces each
- 1/2 cup olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon smoked paprika
- 1/4 cup dry white wine
- 2 tablespoons sherry vinegar
- Salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring occasionally, until the garlic is fragrant and just starting to turn golden, about 2-3 minutes. Be careful not to let the garlic burn.
Add the smoked paprika and stir to combine. Carefully add the cod fillets to the pan, making sure they're in a single layer. Pour in the white wine and sherry vinegar. Reduce the heat to low, cover the pan, and simmer gently for 8-10 minutes, or until the cod is cooked through and flakes easily with a fork. Season with salt and pepper to taste.
To serve, transfer the cod fillets to a serving platter and spoon the pil pil sauce over the top. Garnish with chopped parsley. This dish is best enjoyed immediately, while the cod is hot and the sauce is at its creamiest. Serve with crusty bread to soak up the delicious sauce.
Cooking Steps
First, rinse and soak the salted cod, then pat it dry with paper towels.
Next, in a skillet, gently heat the olive oil and gently stir the cod in the oil.
Step 1. Rinse and Soak Salted Cod
To begin, you'll want to thoroughly rinse the salted cod under cool running water. This helps remove any excess salt and prepare the fish for the next step.
Once rinsed, place the cod in a large bowl and cover it with fresh, cold water. Let it soak for at least 12 hours, or up to 24 hours, changing the water every 6-8 hours. This soaking process helps rehydrate the cod and further removes the salt.
When the cod has finished soaking, you'll notice it has plumped up and become much softer in texture. Drain the cod and pat it dry with paper towels, ready to move on to the next stage of the recipe.
The rinsing and soaking steps are crucial for transforming the intensely salty, firm salted cod into a tender, flavorful ingredient perfect for the Pil Pil sauce.
Step 2. Pat Dry With Paper Towels
After the cod has finished soaking, you'll want to thoroughly pat it dry with paper towels. This step is crucial to ensure the fish cooks evenly and develops a nice, crispy texture.
Grab a few sheets of high-quality paper towels and gently press them onto the surface of the cod, absorbing as much moisture as possible. Be careful not to rub the fish too vigorously, as you don't want to damage the delicate flesh.
Flip the cod over and repeat the process on the other side. Continue this blotting technique until the paper towels come away mostly dry.
It's important to take your time with this step, as removing excess water will help the cod sear beautifully when it hits the hot pan later on.
Once the cod is thoroughly patted dry, you're ready to move on to the next stage of preparing this classic Spanish dish.
Step 3. In a Skillet, Gently Heat
With the cod nicely patted dry, it's time to start cooking. In a large skillet, gently heat a generous amount of olive oil over medium heat. You'll want to use just enough oil to coat the bottom of the pan.
Once the oil is shimmering, it's time to add the prepared cod fillets. Carefully lower them into the hot oil, making sure they don't overlap.
Cook the cod for 3-4 minutes per side, or until it's golden brown and flakes easily with a fork. Be gentle when flipping the delicate fish to prevent it from breaking apart.
As the cod cooks, you'll notice the oil starting to foam and sizzle – this is the beginning of the pil pil sauce.
Continuously spoon the foaming oil over the fish, basting it as it cooks. This gentle basting helps create the signature pil pil sauce that will coat the cod.
Once both sides are nicely browned, the cod is ready to serve. Transfer the fillets to a plate and enjoy the delicious pil pil sauce spooned over the top.
Step 4. Add Olive Oil
Now, heat a generous amount of olive oil in a large skillet over medium heat.
Once the oil is shimmering, it's time to add the fish. Carefully place the cod fillets into the hot oil, making sure they don't overlap.
Let the fish sizzle and cook for about 3-4 minutes per side, or until the exterior is lightly browned and the interior is opaque and flaky.
Be gentle when flipping the cod to prevent it from breaking apart. As the fish cooks, the oil will start to take on a rich, golden hue from the natural juices. This is the beginning of the pil pil sauce that will eventually coat the cod.
After the first side is cooked, flip the fillets and let the other side get its turn in the flavorful oil.
Once both sides are nicely seared, reduce the heat to low to keep the fish warm while you finish preparing the sauce.
Step 5. Gently Stir the Cod and Oil
Once the cod is lightly browned and cooked through, it's time to start building the pil pil sauce. Gently stir the cod and olive oil in the pan, taking care not to break the fish into large pieces. You want to keep the cod intact as much as possible.
Slowly incorporate the garlic, chili pepper, and parsley, stirring continuously to evenly distribute the flavors. The key is to keep the heat low and the movement of the pan gentle, allowing the cod to gently poach in the aromatic oil.
As the sauce begins to thicken, continue stirring to prevent the garlic from burning. You'll notice the oil start to emulsify, creating a silky, creamy texture. This gradual process is essential for developing the signature pil pil sauce.
Patience and a light touch are crucial at this stage, as you want to coax out the maximum flavor without overcooking the delicate cod.
Final Thoughts
Although the cod in pil pil sauce is a delightful dish, you'll find that the final thoughts on this recipe are just as important.
First, be sure to let the cod rest for a few minutes after cooking. This allows the flavors to fully develop and the texture to firm up.
You'll also want to have some crusty bread on hand to soak up the rich, garlicky sauce.
Don't be afraid to get creative with your presentation – try serving the cod atop a bed of wilted spinach or alongside roasted potatoes.
And don't forget the importance of the garnish! A sprinkle of chopped parsley or a squeeze of lemon can really elevate the dish.
Frequently Asked Questions
Is Bacalao Al Pil Pil Suitable for Vegetarians?
No, bacalao al pil pil isn't suitable for vegetarians. It's a traditional Spanish dish made with salt-cured cod, which is a type of fish. Vegetarians would need to find a non-meat alternative to enjoy this dish.
How Can I Adjust the Spiciness Level of Bacalao Al Pil Pil?
To adjust the spice level of your dish, you can add or reduce the amount of chili peppers, paprika, or other spices used in the recipe. Start with smaller quantities and taste as you go to reach your desired level of heat.
Can I Substitute the Cod With Another Type of Fish?
You can certainly substitute the cod with another firm white fish like halibut, haddock, or even tilapia. The key is to choose a fish that holds up well to the garlic-infused olive oil sauce.
How Long Does Bacalao Al Pil Pil Keep in the Fridge?
Cooked fish dishes typically last 3-4 days in the fridge. However, the exact shelf life depends on the specific ingredients and preparation method. Be sure to store it properly and check for any signs of spoilage before consuming.
Is Bacalao Al Pil Pil a Popular Dish in Other Parts of the World?
While Bacalao al Pil Pil might not be a widely known dish in other parts of the world, it's a beloved regional specialty that's popular in certain parts of the globe. Its unique flavors and preparation make it a true culinary gem.
Carlos is an expert in traditional Spanish cuisine. From the rich flavors of paella and tapas to the bold, savory dishes of Spain’s various regions, Carlos brings the spirit of Spain to your table. His recipes showcase the vibrant colors and fresh ingredients that are the hallmark of Spanish cooking.
