Bacalao al Pil Pil

🔥 Prep

• Rinse the 500 g salted cod under cold water to remove excess salt, then place it in a bowl and cover with fresh water; soak for 12 hours, changing the water 2–3 times.
• After soaking, drain the cod, pat it completely dry with paper towels, and break it into 2‑inch flakes, discarding any skin or bones.
• Peel and finely mince the 4 garlic cloves.
• Slice the 1 chili lengthwise, remove seeds if less heat is desired, then chop into small rings.

🔥 Cook

• 1. Pour the 1 cup olive oil into a wide, heavy‑bottomed skillet and place over low heat.
• 2. Add the minced garlic and sliced chili to the oil; cook gently for 2 minutes until the garlic is fragrant but not browned.
• 3. Increase the heat to medium-low and carefully lay the cod flakes in a single layer; cook undisturbed for 5 minutes to allow the fish to release its gelatin.
• 4. Using a spatula, gently stir the cod in a circular motion, continuing to cook for another 5 minutes while the oil emulsifies with the fish’s natural juices, forming a thick, glossy sauce.
• 5. Reduce the heat to low and simmer the mixture for 8 minutes, stirring occasionally, until the sauce coats the back of a spoon and appears creamy.
• 6. Taste and adjust seasoning if needed (the cod may already be salty).
• 7. Remove the skillet from heat and let the Bacalao al Pil‑Pil rest for 2 minutes before serving.

🔥 Serve

• Transfer the Bacalao al Pil‑Pil to a warm shallow bowl, drizzling any remaining oil from the pan over the top.
• Garnish with a sprinkle of freshly chopped parsley (optional) and serve immediately with crusty bread or boiled potatoes to soak up the sauce.
• Pair with a simple green salad dressed with lemon vinaigrette for a complete meal.