This Spanish Cod Pil-Pil recipe is divine! While it can be tricky to get a thick pil-pil sauce, our tips below won't fail you.
Soak salt cod for 24-48 hours, draining the water and refilling it with fresh water once or twice a day. After it has soaked, pat dry and cut it into 1 inch pieces.
In your cazuela, saute chopped garlic and minced hot peppers in Spanish EVOO. Remove from heat and allow the oil to cool. Store 1 C of oil in a small bowl.
Return your cazuela to the stovetop on low heat. Add a small amount of oil and salt cod pieces. Stirring constantly, add small amounts of oil at a time to the pan. You will see the olive oil begin to emulsify. Adding the whole cup of olive oil will take about 20 minutes, but it will create a sauce worth waiting for!
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