Bacalao al Pil Pil

Step by stepInstructions

1. Pat the soaked salt cod completely dry with paper towels and cut each piece into two or three chunks.
2. Warm the olive oil in a wide skillet or clay cazuela over the lowest possible heat. Add the garlic and guindilla and cook gently for 3-4 minutes without browning.
3. Lay the cod pieces skin-side down in the warm oil and poach gently for 6-8 minutes, spooning oil over the tops occasionally.
4. Carefully flip the cod and cook 5 minutes more, just until the fish flakes and the flesh is opaque. Transfer the cod to a warm plate.
5. Off the heat, add the reserved soaking water to the oil and shake the pan in a circular motion — do not stir — until the juices emulsify into a creamy, pale sauce.
6. Return the cod to the pan, warm through briefly, and scatter with parsley before serving from the cazuela.