Directions

1. STEP 1: DESALTING COD

   
   If you use salted cod, the first thing to do is to desalinate the cod. To do this, put it in cold water for 48 hours, changing the water every 12 hours. But you can skip the step of desalting the cod as there are cod loins on the market that are ready to cook.

2. STEP 2: FRY THE GARLIC AND CHILLI PEPPERS

   
   Put enough extra virgin olive oil in a casserole, as "the more oil the more sauce", fry the sliced garlic cloves and the chilli peppers, remove them and set aside. 

3. STEP 3: COOK THE COD LOINS

   
   Lower the heat and cook the cod loins skin-side down (sticking to the bottom of the pan) for about twelve minutes over a very low heat, as we want them to be tender, moving the pan from time to time. Remove the loins and set aside. 

4. STEP 4: EMULSIFYING THE PIL PIL SAUCE

   
   Put all the oil in a small jug and add the oil to the casserole, now without heat, very little by little and with the other one we will take a strainer and with this we will turn the oil around stirring it.
   In this way we manage to emulsify the gelatine contained in the cod with the oil, obtaining a thick sauce with an unbeatable flavour. I assure you that in just a few minutes you will have your pil pil made. 

   
   All that remains is to serve the cod loins with the pil pil on top, garnish with the garlic and chilli peppers.

5. We recommend you try this pil pil cod recipe because it is delicious and easier than you might think, let us know what you think!