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.
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