Spanish 30 min

Kokotxas al Pil-Pil

Name: Kokotxas al Pil-Pil
Total time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1.5 lbs salt cod cheeks (kokotxas) or thick salt cod pieces, desalted 24-48 hours; 1.5 cups extra-virgin olive oil; 6 cloves garlic, thinly sliced; 2 dried guindilla peppers; Fresh parsley for garnish

seafoodgluten-freedairy-freehigh-protein

Ingredientsfor 2

480

Cal

36g

Protein

Carbs

36g

Fat

11.5 lbs salt cod cheeks (kokotxas) or thick salt cod pieces, desalted 24-48 hours
21.5 cups extra-virgin olive oil
36 cloves garlic, thinly sliced
42 dried guindilla peppers
5Fresh parsley for garnish

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Instructions

1
Desalt the cod by soaking in cold water for 24–48 hours, changing water every 6–8 hours. Pat completely dry. The fish must be bone-dry before cooking.
2
Place oil, garlic, and guindilla peppers in a wide earthenware cazuela or heavy skillet over very low heat. Heat gently for 5 minutes until garlic is softened but barely colored. Add cod pieces skin-side up. Cook on very low heat for 10–12 minutes.
3
Remove cod and let the oil cool slightly (to about 150°F). Return cod to the pan. Now shake the pan in a continuous circular motion — this agitation emulsifies the collagen from the cod skin with the olive oil, creating the extraordinary 'pil-pil' sauce that goes from thin oil to a thick, creamy white emulsion. This can take 8–10 minutes of steady shaking. Garnish with parsley. Serve with crusty bread.