A traditional Basque dish of salted cod in a creamy, garlicky emulsified olive oil sauce.
Ingredients:
- 4 pieces salted cod (bacalao), 150-200g each (desalted by soaking 24-48 hours, changing water every 8-12 hours)
- 4 cloves garlic, thinly sliced
- 1 guindilla chili (optional)
- 250 ml extra virgin olive oil
- Salt, to taste
Instructions:
1. Desalt the cod as above, then pat dry.
2. Fry the garlic and chili in a little olive oil until golden; remove and set aside.
3. In the same pan, cook the cod skin-side down over low-medium heat about 4-5 minutes to release its gelatin.
4. Flip gently, cook 2-3 minutes more; remove and keep warm.
5. Off heat, whisk the pan's oil vigorously to emulsify with the released gelatin into a creamy sauce (add a splash of warm water if it won't emulsify).
6. Return the cod to the pan, spooning the sauce over to coat.
7. Garnish with the fried garlic and chili; serve warm with crusty bread or potatoes.
