Bacalao al Pil-Pil

Ingredients

• 1 lb salt cod
• 1 cup olive oil
• 4 cloves garlic
• 1 whole chili pepper
• 1 cup fresh parsley
• 2 cups water
• 1 teaspoon black pepper
• 4 pieces lemon wedges

Instructions

1. 1

   Soak the salt cod in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt.

2. 2

   After soaking, drain the cod and pat it dry with paper towels. Cut the cod into 4 equal pieces.

3. 3

   In a large skillet, heat 1 cup of olive oil over low heat. Add the garlic cloves, lightly crushed, and the whole chili pepper.

4. 4

   Cook the garlic slowly for about 10 minutes, until it turns golden brown. Remove the garlic and chili from the oil and set aside.

5. 5

   Increase the heat to medium and add the pieces of cod to the skillet, skin-side down. Cook for about 5 minutes until the skin is crispy.

6. 6

   Carefully flip the cod pieces and add 2 cups of water to the skillet. Reduce the heat to low and cover. Simmer for about 15 minutes, until the cod is cooked through.

7. 7

   Remove the cod from the skillet and keep warm. Increase the heat to medium-high and reduce the cooking liquid for about 5 minutes.

8. 8

   Return the garlic and chili to the skillet, then whisk the reduced liquid until it emulsifies and becomes creamy. Season with black pepper to taste.

9. 9

   Place the cod on a serving platter, drizzle with the pil-pil sauce, and garnish with fresh parsley.

10. 10

    Serve hot with lemon wedges on the side.