Though some people might prefer a Crianza red to accompany this classic, creamy sauce, a dry white is perhaps a more subtle partner. A fragrant, fresh txakoli from Guetaria might be an excellent choice.
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Pil Pil Salt Cod (Bacalao al pil pil)
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.
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)
2 hours
- 600 gr salt cod
- 6 garlic cloves
- 250 ml Spanish olive oil
- Chili pepper
- 21.164 lb salt cod
- 6 garlic cloves
- 8.924 fl. oz Spanish olive oil
- Chili pepper
- 2.79 lb salt cod
- 6 garlic cloves
- 1.057 cup Spanish olive oil
- Chili pepper
Wine match