Bacalao al Pil Pil

The "gupilada" or the act of moving the cod pot with the wrist to bind it, is the rite that defines "pil pil". This way, the fish previously desalinated and without thorns, release the gelatin and thicken with the oil, the water and the garlic, forming a thin sauce.

  • For 4 people:
  • 4 slices of desalinated cod
  • 5 garlic cloves
  • 1/2 cayenne pepper
  • 300 ml. de virgin olive oil

Place the oil on a low and wide casserole. Peel the garlic and fry them. When they were brown, take them out and set them aside. Clean the cayenne pepper and cut in four pieces, fry them for a bit and set them aside.

In the same oil, fry the cod slices (first with the skin upwards). Fry them 4 minutes each side and take them aside. Put the  serum they release in a bowl.

Move the oil to another bowl and leave it to cool a bit. When the oil is warm, put a bit in the casserole with a bit of the cod serum and mix it with a strainer moving it softly. Add the rest of the oil little by little. When half the oil has been added add the rest of the serum without stopping the strainer. Add the rest of the oil, keep moving until the pil pil is thick. add the cod and heat it.

Serve in a dish the slices with the sauce. decorate with the garlic and the cayenne pepper.

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