Pilpil Salt Cod

Preparation

Soak the slices of salt cod in cold water for 36 hours, changing the water every 8 hours. Carefully trim the pieces of fish, removing any bones, and dry with a cloth. Cut the garlic into wafer-thin slices and place in a wide pan with the Spanish olive oil and the chili pepper. Brown lightly then remove. Place the cod pieces in the same oil and cook over a gentle flame for about 45 minutes, shaking constantly to bind the oil and the gelatin released by the fish. Turn up the heat for a couple of minutes and, when the mixture begins to boil, remove. Sprinkle with the garlic slices.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Pilpil Salt Cod. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 230
Energy (kJ): 962
Proteins (g): 34.8
Fat (g): 8.6
Carbohydrates (g): 3.7
Magnesium (mg): 68
Thiamine (mg): 0.2
Iron (mg): 1.6

 

 

 Information provided by: The Spanish Nutrition Foundation (FEN)

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