Bacalao al Pil-Pil
Galicia — Mother recipe · en it
A traditional Galician dish, bacalao al pil-pil is a delight with a crispy crust and tender interior.
📷 jlastras — CC BY 2.0 (Wikimedia Commons)
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⏱️ 15 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 500g of salted cod, drained and squeezed
- 100ml of extra virgin olive oil
- 2 cloves of garlic
- 1 onion
- 100g of potatoes
- 100g of carrots
- 100g of celery
- 100ml of white wine
- Salt and pepper to taste
- 200ml of fish stock
Method
- Drain and squeeze the salted cod, then cut it into small pieces.
- In a hot pan with olive oil, sauté the garlic and onion.
- Add the onion and sauté for 2-3 minutes.
- Add the potatoes, carrots, and celery, and sauté for 5-7 minutes.
- Add the cod, white wine, and fish stock, cover, and cook on medium heat for 20-25 minutes.
- Check the cooking and season with salt and pepper to taste.
- Serve hot with a crispy crust and tender interior.
The story
Bacalao al pil-pil originates from Galicia, Spain, and comes from the traditional method of reheating salted fish to maintain its crispy crust.
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