Recipe with Cod Fillets

Santymar Cod Pil Pil Style

Ingredients for six portions

• 2 kg of Santymar cod fillets
• 4 dl. of olive oil
• 4 cloves of garlic
• 1 chilli
• 1 green pepper

Desalting

Soak the cod in a large pan filled with water, changing it every eight hours. Leave to soak for up to 48 hours, according to the cod and the water. Check that it is desalted before you use it. Once it is desalted, dry thoroughly with a tea towel.

Preparation

Place an earthenware pot on a medium heat with the oil and the sliced garlic. When the garlic starts to colour, remove with a skimmer, and put aside. Then add the six pieces of cod immediately, and let them cook -not fry- for around eight minutes approximately. After this time, remove the pot with the cod. Move the cod skin-side up to another earthenware pot with 2 tablespoons of oil. Place on a very low heat. Start moving the pot constantly until the sauce binds. Once this happens, add another tablespoon of hot oil and continue to move it until it binds. Continue in same way, as if you were making mayonnaise, spoon by spoon, with constant circular movements. Do not let it boil or it will break down, it just needs the heat of the pot. The sauce needs to be bound but not very thick. To serve, place the six pieces of cod on six plates. Cover the pieces with the bound sauce which you should pour over the cod through a sieve. On top of each piece place two slices of fried garlic, a chilli ring and another of lightly fried pepper.