Pil-Pil Cod Recipe
Pil-Pil cod is a classic of seafood cuisine. After preparing the garnish and cooking the cod over low heat for several minutes, the sauce is prepared by making the cod dance with the olive oil until it creates an emulsion very similar to mayonnaise. The dish is not without difficulties, but even a novice and patient cook can get an excellent result.
To ensure success, keep the following rules in mind:
Use only olive oil; other fats will not result in the superior emulsion that this dish demands.
Use the best salted cod you can find or salt it yourself.
Use a pot or similar clay container that can be used in the kitchen.
And finally, when you go to put the fish in the casserole to start the sauce, make sure that the cod, olive oil and casserole are lukewarm.
Ingredients
2 pounds of desalted cod
1 1/2 cups olive oil
3 garlic cloves, sliced thin
1 small dried hot chile, seeded and cut into rings
Preparation
Drain the cod and dry it with absorbent paper. Cut into 3-inch squares, leaving the skin intact. When cooked later in olive oil, the skin will release the necessary gelatin to help emulsify the sauce.
In a 12-inch saucepan, heat the olive oil over medium heat. When the oil is hot, add the garlic and chili and fry, stirring occasionally, for 2-3 minutes, or until the garlic begins to brown. Using a slotted spoon, transfer the garlic and chili to a small bowl and reserve for the garnish. Reserve the oil in the casserole.
Lower the heat to medium-low and add the cod pieces to the oil. Simmer for about 10 minutes, being careful not to let the oil get too hot. The oil should just sizzle around the edges of the fish pieces. Using a slotted spoon, transfer the cod to a plate and pour the olive oil into a large heatproof bowl to cool. When the cod is cool enough to handle, remove the bones, leaving the pieces as intact as possible.
Return the cod pieces, skin side up and in a single layer, into the casserole dish. At this point, make sure the casserole, cod, and reserved olive oil are warm.
Put the casserole over medium heat and start by pouring 2 or 3 tablespoons of olive oil over the cod. This is where the dance begins: with both hands, rotate the pan in circles on the burner. Continue stirring until the first few drops of oil begin to emulsify. You’ll know the emulsion is starting when the oil droplets turn pale and stick together. Eventually, the entire sauce will turn a pale white color.
Continue to swirl the pan, pausing only to add the olive oil little by little, tablespoon by tablespoon, until all the oil has been incorporated into the emulsion. Depending on the quality of the cod and the gelatin content of its skin, the sauce will take between 15 and 30 minutes to make.
Divide the cod evenly among individual plates and spoon the sauce over the top. Garnish with the reserved garlic and chile. Serve hot or warm.
Grilled seafood in the Ampurdán
In our restaurant, we offer a unique culinary experience in the Ampurdán. Our menu focuses on the flavors and techniques of Mediterranean cuisine, with a special focus on seafood and fresh fish.
One of our star dishes is grilled seafood. We serve a variety of options, from prawns and prawns to mussels and clams, all cooked to perfection on a hot griddle. The result is a tasty dish full of flavour, with a perfect texture and a touch of grill in each bite.
Plus, our seafood is fresh and high-quality, which means you get the best flavor and nutrition. We accompany our seafood dishes with fresh vegetables and a variety of sauces and dressings, so you can enjoy a complete culinary experience.
But we do not only serve grilled seafood, we also offer a wide variety of fresh fish dishes, including grilled, grilled, salted, baked options, among others.
In addition, to provide our clients with greater comfort, we offer our own parking lot so you do not have to worry about where to park your vehicle, and a private room for 25 diners where you can celebrate any type of event, whether family or business.
In summary, if you are looking for a place to enjoy a delicious and quality dinner, come and visit us at our Mediterranean food restaurant< /strong>. We are sure that our grilled seafood and our selection of fresh fish together with our additional services will leave you wanting to come back for more.
How to prepare a good Suquet d’anguila
Traditional Catalan recipe: Suquet d’anguila
If you are a lover of marine flavors and are looking to experiment with the cuisine of different regions, Suquet d’anguila is a traditional Catalan recipe that you cannot miss trying. This dish, which is made with eel, is a thick and tasty stew, which can be enjoyed both on cold days and in summer.
Ingredients:
1 kg of eel
4 garlic cloves
1 large onion
2 ripe tomatoes
1 red bell pepper
1 green pepper
1 bay leaf
1 sprig of thyme
1 teaspoon paprika
1 tablespoon of flour
1 glass of white wine
2 glasses of fish broth
Olive oil
Salt and pepper to taste
Preparation:
Clean the eel, remove the skin and cut it into regular pieces. Booking.
In a large casserole, sauté the garlic, onion and julienned peppers. When they are golden, add the peeled and chopped tomatoes, the bay leaf and the thyme.
Add the paprika and flour, and mix well to integrate. Pour in the white wine and let it reduce for a few minutes.
Add the fish broth and let it boil over medium heat for about 10 minutes. Then add the eel pieces and let it all cook together for another 15-20 minutes, until the eel is tender.
Finally, taste the stew and add salt and pepper to taste. Serve hot, accompanied by a good bread to dip in the sauce.
Suquet d’anguila is a dish with a great tradition in Catalan cuisine, and each cook has their own version of it. You can experiment with the ingredients and the proportions to find the version that you like best. Enjoy!
