- One piece of desalted cod per person
- One clove of garlic per piece of cod
- Cayenne pepper to your liking
- 2 garlic cloves
- Extra virgin olive oil
Prep: 10 min
Cook: 20 min
Yield: 2-4 servings
Heat up the clay pot (or pan) and add the oil, just enough to cover the bottom of the pan.
Peel the garlic and cut it into strips. Add them to the oil and when they are golden, get them out and save them aside on a plate.
Sauté as well the chili briefly and remove it (along with the garlic).
In the same oil, we cook the cod. First with the skin up during a few minutes and then we turn it around.
To make the pil pil sauce, transfer the oil of the pan to another container and wait for it to cool down. Then emulsify it with a blender.
Cover the cod with the sauce and garnish with the garlic and chili.
Learn to cook this and other traditional recipes on our Tapas Cooking Classes