Cod pil pil style

Bacalao al pil pil

Cod, the star of the Basque cuisine in general and of Biscay and Bilbao in particular, can not be understood without being familiar with a sauce most likely invented there. Pil pil is a sauce that is produced by the gelatin of the cod, extra virgin olive oil, the water that contains the cod and movement to create and emulsion lighter than mayonnaise. For this recipe it is necessary to use fillets of bacalao with the skin on. This is becuse it's the gelatin from the skin that helps create the rich base for the sauce.
By Tapas Together Edinburgh