Main course

Bacalao al Pil Pil

Bacalao al pil-pil gently cooks skin-on desalted cod in garlic oil, then emulsifies the fish gelatin and oil into a silky sauce.

What you’ll need

• Desalted skin on salt cod fillets: 800 g
• Olive oil: 300 ml
• Garlic: 6 cloves
• Dried chili pepper: 2 pieces

How to make it

1. If the cod was not supplier-desalted, rinse and soak in cold water in the refrigerator for 24-36 hours, changing the water every 8 hours. Dry thoroughly afterward.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.