Bacalao al Pil Pil

Step 1

If using whole salt cod, soak it in cold water for 12–24 hours in the refrigerator, changing the water every 6 hours, until the flesh is tender and tastes only lightly salty. If using canned, skip this step.

Step 2

After soaking, rinse the cod under cold running water and pat it completely dry with a clean kitchen towel, pressing gently to absorb all surface moisture.

Step 3

Cut the dried chili lengthwise in half with a knife, then use a small spoon to scrape out and discard the seeds, leaving the red flesh intact.

Step 4

Pour the olive oil into a 10-inch shallow pan and add the 6 whole garlic cloves and the halved chili. Place over medium-low heat and let the oil warm slowly, about 5 minutes, until you smell the garlic fragrance strongly and the oil shimmers gently.

Step 5

Carefully arrange the cod fillets skin-side down in the warm oil, spacing them so they sit flat in a single layer without crowding.

Step 6

Maintain the heat at medium-low so the oil barely bubbles around the edges; never let it reach a full simmer. Cook the cod for 12–15 minutes, until the flesh is opaque white throughout and pulls apart easily with a fork when tested.

Step 7

Remove the pan from the heat and carefully lift the cod onto a warm plate using a slotted spatula, leaving the oil, garlic, and chili in the pan.

Step 8

Place the pan back over medium-low heat and use a wooden spoon to gently mash the soft garlic cloves against the side of the pan, releasing their paste into the oil and creating a creamy, pale emulsion, about 1 minute.

Step 9

Add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to the oil, stir once, and then pour the emulsion and garlic-chili mixture over the warm cod on the plate.