Basque Cod al Pil Pil
User Reviews
4.9
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 people
-
Calories
672 kcal
-
Course
Main Course
-
Cuisine
Spanish
Basque Cod al Pil Pil
Report
You can make this with any white fish. Obviously cod, haddock, pollock and hake, but also bass, walleye, black seabass, Pacific rockfish, lingcod, etc. I bet it would work with catfish, too. Serve with potatoes, bread or rice and a full-bodied white wine or dry cider.
Share:
Ingredients
- 2 pounds cod skin on if possible, or other white fish
- salt
- 1 cup olive oil
- 6 to 8 cloves garlic sliced thin
- 1 to 3 dried chile optional, small, hot, crushed
- 1 teaspoon oregano dried, or parsley, or 1 tablespoon chopped fresh parsley
Instructions
- Salt the fish well and set aside for 10 to 20 minutes. Heat the olive oil over medium heat in a large, wide pan that can hold all the pieces of fish.
- Saute the garlic slices for a minute or two, until they just start turning golden. Remove them as best you can. It's OK if a few escape you.
- Put the fish skin side down in the pan and cook gently over medium-low heat for a minute or two. Turn the fish and cook for another 2 to 4 minutes, or until the fish is mostly cooked. Turn the heat off and remove the fish for now.
- Start swirling the pan. You want to gently agitate the olive oil and juices from the fish into an emulsion. This should take about 5 minutes and no more than 10 minutes. One way to help this along is to whisk it with a strainer, as you can see in the video. As the emulsion comes together, add back the garlic as well as the crushed chiles, if using. It will eventually look like a salad dressing, and if you keep stirring it while the whole thing cools, it will set up into a mayonnaise-like sauce. It's up to you if you want it this way.
- When you are ready, pour the sauce over the fish, sprinkle some dried herbs on there and serve.
Notes
- NOTE: While not strictly necessary, the skin of fish contains a lot of collagen, which helps the sauce emulsify more easily than skinless fish.
Nutrition Information
Show Details
Calories
672kcal
(34%)
Carbohydrates
2g
(1%)
Protein
41g
(82%)
Fat
56g
(86%)
Saturated Fat
8g
(40%)
Cholesterol
98mg
(33%)
Sodium
125mg
(5%)
Potassium
955mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
124IU
(2%)
Vitamin C
4mg
(4%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 2g | 1% |
| Protein | 41g | 82% |
| Fat | 56g | 86% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 125mg | 5% |
| Potassium | 955mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
Other Recipes
You'll Also Love
