Bacalao al pil pil – salt cod in an emulsified garlic olive oil sauce

Ingredients for 4 portions

• 800 gDesalted cod, 4 thick loins, skin on
• 200 mlOlive oil
• 6 clovesGarlic, thinly sliced
• 1Chili, dried, in rings

On the side

• 8 slicesBread

Method

1. Pat the cod loins very dry with kitchen paper and remove any scales or bones.
2. Warm the oil in a wide earthenware dish or shallow casserole over a low heat. Fry the garlic and chilli slowly for 4–5 minutes, until the garlic is just golden. Lift them out with a slotted spoon and set aside.
3. Take the dish off the heat and let the oil cool until it is warm rather than hot (about 60 °C).
4. Add the cod, skin side up, and return to a very low heat. Poach for 5 minutes without letting the oil fry – only tiny bubbles should appear. Turn the pieces and cook skin side down for 4 more minutes, until they release a white gelatine.
5. Lift the cod onto a plate. Pour most of the oil into a jug, leaving the gelatine and juices in the dish. Off the heat, swirl the dish in circles while you pour the oil back in a thin stream, a little at a time, until the sauce thickens into a pale, creamy emulsion. You can also bring it together by moving a sieve in circles through it.
6. Return the cod, skin side up, and warm gently for 2–3 minutes over a low heat, swirling the dish. Don't let the sauce boil.
7. Scatter over the garlic and chilli and serve straight away in the dish, with bread for the sauce.

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