How to cook Basque Cod Fish Pil-Pil
- 1 pound salt cod, skinless and boneless
- 3 tablespoons olive oil
- 4 cloves garlic, peeled and crushed
- Pinch of red pepper flakes
- 1 cup chicken stock (simmered with 1-inch piece lemon peel) or use canned
- 1 egg, beaten
- Cut the salt cod into 1-inch-wide serving pieces and rinse well. Soak for 24 hours or more, rinsing with fresh water several times.
- Cook the salt cod in fresh water for about 15 minutes, or until it can be easily flaked, but leave the pieces whole. Drain and let cool, discarding the liquid.
- Heat a large frying pan and add the oil and crushed garlic. Saute over medium heat until the garlic barely begins to brown.
- Add the red pepper flakes, the drained cod, and the chicken stock. Bring to a simmer while shaking the pan gently.
- With a pancake turner, remove the cod to a platter. Turn off the heat, add the beaten egg and return to low heat.
- Stir the liquid constantly until the sauce begins to thicken. Remove from the heat and immediately pour over the fish and serve.
The Basque Cod Fish Pil-Pil recipe very easy to prepare and so good!
means that the item has been prepared in a particular kind of sauce, originating in the Basque country.
This recipe for Basque Cod Fish Pil-Pil serves/makes: 4
The Basque Cod Fish Pil-Pil recipe is adopted from The Frugal Gourmet On Our Immigrant Ancestors 1990.
Main Ingredient: Cod
Preparation Method: Poached/Simmered