Bacalao al Pil-Pil 🐟
Ingredients:
4 pieces of salted cod (bacalao), soaked and desalinated
1 cup olive oil
6 cloves garlic, thinly sliced
2 dried red chili peppers
1/2 cup white wine
1/4 cup fish stock (or water)
1 tablespoon all-purpose flour
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 350°F (175°C).
Pat the codfish pieces dry with paper towels. Lightly dust them with flour.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and dried chili peppers. Cook until the garlic is golden and fragrant, being careful not to burn it.
Remove the garlic and chili peppers from the skillet and set aside.
Add the codfish pieces to the skillet, skin-side down. Cook for about 3-4 minutes on each side, or until golden brown.
Remove the codfish from the skillet and place them in an ovenproof dish.
Add the white wine and fish stock to the skillet, scraping up any browned bits from the bottom.
Pour the sauce over the codfish in the ovenproof dish.
Bake in the preheated oven for 15-20 minutes, or until the codfish is cooked through and flakes easily.
Remove from the oven and garnish with the fried garlic, chili peppers, and chopped parsley.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 4 servings
