COD PIL PIL

DIFFICULTY: EASY DURATION: 30 to 40 minutes COMMENSALS: 2  

Ingredients:

• Desalted cod loin with skin
• soft olive oil 300 ml
• 4 garlic cloves
• 1 chilli pepper
• Chopped parsley
• Salt

Preparation:

1. We remove the skin from the part of the cod’s tail to help the pil pil form with its jelly.
2. Cut the cod in 4 pieces with skin.
3. We put the cold oil together with the skins and the loins. The oil point cannot exceed 80º. When they start to leave jelly balls we begin to mix making circular movements and thus it is taking out the jelly.
4. Laminate the garlic.
5. In another pan, put oil and fry the garlic until they are crispy, but without browning too much because they bitter.
6. We add the chilli pepper. We turn the loins and keep moving to put the pil-pil.
7.  Once enough jelly is achieved, remove the loins and always mount the pil-pil with circular movements with the help of a strainer. Strain to remove skins over another pan to finish curdling.
8. Napar the loins with the pil pil.
9. Decorate the chopped parsley with fried garlic and cayenne pepper.

ENJOY