This traditional Basque salt cod or fresh cod dish hails from the Santurce, Bilbao and Encartaciones region of Pais Vasco on the Iberian Peninsula. Cod is the star fish in this region and Portugal since time memorial and of the Bizkaia province and in the modernist vanguard city of Bilbao, where Canadian Architect Frank Gehry´s Guggenheim Museum was built just under a decade ago.
The quintessential key to this dish is the thick sauce which is made from Extra Virgin Olive Oil, and the gelatinous substance released from the de-salted cod, which forms an emulsion which brings out the flavor of the cod fish.
RECIPE: BACALAO AL PIL PIL ( For 4 servings )
4 pieces of salt cod ( fresh can be employed ) or frozen cod ( however, the results with fresh or frozen shall be a bit different from the use of salt cod )
3 Dl. Extra virgin olive oil ( 0.4 degrees acidity )
5 cloves of garlic
1) Firstly, soak the soak cod to get rid of the excess saltiness for 48 hours; changing the water three times
2) remove any scales if necessary and dry with a clean cloth
3) place an earthenware casserole called a cazuela in Spanish ( can be purchased at: www.latienda.com )
on a medium burner with the Evoo and the cloves of garlic sliced thinly
4) when the garlic begins to turn deep golden, remove and set aside
5) add the four slices of salt cod and gently simmer for about 6 to 7 minutes until they give when pressed
6) take the earthenware casserole off the stove, and transfer the cod skin side up into another casserole dish with two tablespoons of hot Evoo
7) let sit for 2 minutes or 3 mins. until the salt cod releases dome of its moisture
8) now place the casserole dish back on stove, and on a slow low flame, simmer and add the rest of the now cooled Extra virgin olive oil
9) to thicken the sauce. the casserole dish must be moved in a continual circular clockwise motion, being extremely cautious not to break the cod fillets
10) make sure that the sauce does not reach a boil, as it will prevent it from thickening
11) serve the cod skin side up with enough sauce to drizzle over and garnish with a few golden slithers of garlic and a pinch of fresh minced parsley for color
SERVE WITH HOT CRUSTY BREAD AND A TXACOLI ( Basque sparkling white wine ) or a Sparkling white wine of choice such as Cava ...
Enjoy.
