Basque salt cod with pil pil sauce (bacalao al pil pil)

Method

1. 1

   Soaking the fish

   Place the salt cod in cold water and change the water every eight hours, soaking the thicker pieces several times.

   1440 min
2. 2

   Garlic oil

   Gently fry the garlic and chilli in the oil until golden brown, then remove them.

   5 min
3. 3

   Cooking the fish

   Cook the loins skin side up in the oil for four minutes on each side.

   8 min
4. 4

   Cooling the oil

   Remove the fish, cool the oil until lukewarm, then pass it through a sieve together with the fish juices.

   5 min
5. 5

   Emulsifying

   Over a very low heat, without boiling, emulsify the oil and juices, then return the fish to the pan.

   10 min
6. 6

   Making the pil pil sauce

   Swirling the pan in circles, keep working the sauce until it is thick and creamy.

   5 min
7. 7

   Serving

   Serve the fish warm, spooned with the sauce and garnished with fried garlic, chilli and parsley.