spanishutama· 4 servings
≈212 kkal · P 12.2g · L 4.2g · KH 34.9g (per recipe, TKPI estimate)
Ikan Bacalao Saus Pil Pil
MBG-eligible
Bacalao al Pil Pil
Ingredients
- 800 g salt cod (bacalao), desalted 24-48 hours with water changes
- 250 ml extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 2 dried guindilla peppers (or 1 tsp chili flakes)
- 1 kg potatoes, peeled and cut into chunks
- 1 tbsp fresh parsley, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 onion, quartered (for desalting water)
Instructions
- 1Place desalted cod in cold water with onion and bay leaves; bring to gentle simmer, remove from heat, cover and rest 10 minutes. Drain, reserving 200 ml cooking liquid. Remove skin and bones from cod; cut into 4 portions.
- 2Heat olive oil in wide clay cazuela or heavy pan over low heat. Add garlic slices and guindillas; fry gently until garlic is golden but not browned, about 3 minutes. Remove garlic and peppers; set aside.
- 3Pat cod pieces very dry. Place skin-side down in warm oil (not hot). Cook 4-5 minutes until gelatin releases. Flip carefully; cook 3 minutes more.
- 4Remove pan from heat. Let oil cool to 60°C (warm, not hot). Return pan to lowest heat. Using circular wrist motion, swirl pan continuously 5-8 minutes until oil and fish gelatin emulsify into thick, glossy pil pil sauce.
- 5Add reserved cooking liquid gradually while swirling to stabilize emulsion. Season with salt and pepper.
- 6Meanwhile, boil potato chunks in salted water until tender, 15-20 minutes. Drain.
- 7Serve cod on plates with potatoes. Spoon pil pil sauce generously over fish. Garnish with fried garlic, guindillas, and parsley.
Source: llm-generated