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Basque Cod Fish Pil-Pil Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Cod Recipe - Basque easy recipe how to cook salt cod with olive oil, garlic, red pepper flakes, chicken stock, and egg.
Ingredients:
- 1 pound salt Cod, skinless and boneless
- 3 tablespoons olive oil
- 4 cloves garlic, peeled and crushed
- 1 Pinch of red pepper flakes
- 1 cup chicken stock (simmered with 1-inch piece lemon peel) or use canned
- 1 egg, beaten
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Serves/Makes: 4
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How to cook Basque Cod Fish Pil-Pil:
- Cut the salt cod into 1-inch-wide serving pieces and rinse well.
- Soak for 24 hours or more, rinsing with fresh water several times.
- Cook the salt cod in fresh water for about 15 minutes, or until it can be easily flaked, but leave the pieces whole.
- Drain and let cool, discarding the liquid.
- Heat a large frying pan and add the oil and crushed garlic.
- Saute over medium heat until the garlic barely begins to brown.
- Add the red pepper flakes, the drained cod, and the chicken stock.
- Bring to a simmer while shaking the pan gently.
- With a pancake turner, remove the cod to a platter.
- Turn off the heat, add the beaten egg and return to low heat.
- Stir the liquid constantly until the sauce begins to thicken.
- Remove from the heat and immediately pour over the fish and serve.
Notes:
This recipe for Basque Cod Fish Pil-Pil serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish. Pil-Pil means that the item has been prepared in a particular kind of sauce, originating in the Basque country.
Main Ingredient: Cod
Preparation Method: Poached/Simmered
Cuisine: Spanish
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
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