Remember my intention to include more fish in my diet ? Well I am sticking to my resolution (for once) and having had an uneasy week (due to gastroenteritis) and having eaten hardly anything but boiled rice and bananas, I have opted for this plate for tonight’s dinner.
You may want to start this recipe 24 hrs ahead as the cod (normally dry and very salted) must be soaked in fresh water (changing the water every eight hours), alternatively use frozen cod (thawed).
- 450 gr boneless salt cod
- 6 garlic cloves
- 1 jalapeño chilli
- 1 cup e.v.o oil
- 1 cup full fat milk
In a frying pan, add 2 Tbsp of e.v.o. oil and fry the thinly sliced the garlic cloves and the jalapeño chilli. As soon as golden brown, remove from heat, and set aside. Add the remaining e.v.o. oil to the pan. Cut the cod in chunks and transfer to the pan, skin-side up, cook on very low heat.
Soon the cod will release a jelly white sauce, at this stage, flip the chunks cooking for another 3/4 minutes.
Remove the fish form the oil, transfer the oil to a food processor bowl, blitzing at full speed to emulsify the oil and cod jelly, add the milk; you’ve obtained the Pil Pil sauce.
Transfer the cod to a warmed serving plate, ladle some of the Pil Pil on it, decorating with the garlic slices and the jalapeño.
Serve very hot with boiled potatoes.