Pil Pil (Basque Cod in Garlic-Oil Emulsion)
Pil Pil (Basque Cod in Garlic-Oil Emulsion) - kvalifood.com
A Basque technique where salt cod is gently cooked in olive oil, and the natural gelatin from the cod skin emulsifies with the oil through patient circular motion. No thickeners, no cream, no blenders – the sauce forms purely through technique. The name is onomatopoeia for the gentle bubbling sound.
Serve the cod in its emulsified sauce with boiled potatoes or crusty bread. It is a classic Basque pintxo and a centerpiece dish for special occasions.
Makes 4 servings
Ingredients
- 800 g desalted salt cod fillets, skin-on (4 pieces)
- 250 ml extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1-2 dried guindilla peppers (or mild dried red chillies), optional
- fresh flat-leaf parsley, for garnish (optional)
Directions
Remove cod from the refrigerator 1 hour before cooking. Pat dry. Check for bones and scales.
Heat olive oil in a heavy-bottomed pan over medium-low heat. Add garlic slices (and dried chili if using). Fry gently until garlic turns golden. Remove garlic and chili and set aside.
Reduce heat to low. The oil should be around 60-70C. Place cod pieces skin-side down. Cook gently for 8-10 minutes, spooning warm oil over the tops occasionally. The cod will begin releasing a milky, gelatinous liquid.
Carefully flip cod and cook another 5 minutes. Turn off heat. Transfer cod to a warm plate.
Let the oil cool to lukewarm. Tilt the pan and begin moving it in slow, steady circular motions. The gelatin and oil will gradually combine into a pale, creamy emulsion. If it refuses to thicken, add a teaspoon of cold water and continue swirling.
Return cod to the pan and spoon sauce over the pieces. Garnish with reserved garlic and chili.
Notes
The cod skin is essential – it releases the gelatin that creates the emulsion.
Desalt the cod 24-48 hours ahead in cold water, changing water every 8-12 hours.
Quality of olive oil matters. Use a good extra virgin with mild, fruity flavor.
Fresh cod will not work – it lacks the gelatin concentration of salt cod.
See Also
Mojo Verde (Canary Islands Green Sauce)
Samfaina (Catalan Vegetable Sauce)
Ajada (Galician Garlic and Paprika Sauce)
Mojo Rojo (Canary Islands Red Sauce)
