Spanish-style Salt Cod with Garlic Aioli
Bacalao Pil Pil
Equipment
- medium bowl
- Shallow earthenware casserole dish or Dutch oven
- food processor, or blender
- Warm platter
Ingrediënten
- ½ pound dried boneless skinless salt cod cut into thin pieces with the skin on and as many of the bones removed as possible
- ½ cup olive oil
- 4 garlic cloves thinly sliced lengthwise
- ½ medium-hot dried chili pepper such as Spanish guindilla, seeded, or ¼ teaspoon crushed red pepper
- 2 tablespoons lightly beaten egg
Instructies
- Place the dried cod in a medium bowl and add cold water to cover.
- Cover and let it sit in the refrigerator for 24 to 36 hours, changing the water several times, until the water no longer tastes salty.
- Drain well.
- Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over low heat.
- Add the thinly sliced garlic and chili pepper and cook, stirring, until the garlic just begins to turn golden.
- Remove the garlic and chili pepper from the oil and reserve.
- Add the drained cod pieces to the casserole dish, skin side down, and cook, shaking the pan constantly, for about 3 minutes.
- Turn the fish and cook for another 3 minutes.
- Add 1 tablespoon of water, cover, and cook for 15 minutes more.
- Transfer the cooked cod and chili pepper to a warm platter.
- Cut the cod into four tapas-size portions.
- Place the lightly beaten egg in a food processor or blender and pulse briefly.
- With the motor running, gradually pour in the oil from the casserole dish and process until the mixture is a mayonnaise-like consistency.
- Pour the garlic-infused olive oil aioli over the cod.
- Decorate with the reserved garlic slices and chili pepper.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Spanish-style Salt Cod with a crisp and acidic Spanish white wine like Albariño or Txakoli. These wines will complement the richness of the dish and enhance its flavors.Nutritional Information
Calories: 320 kcal | Carbohydrates: 1 g | Protein: 20 g | Fat: 26 g | Fiber: 0 g | Sugar: 0 g
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