For 4 persons
You will need:
- 1 kg of best-quality bacalao
- 5 cloves garlic
- 1/2 dried red chili
- 500 ml extra virgin olive oil
Cut and trim 8 pcs of bacalao of approximately 125 grs each. Heat the olive oil with the finely sliced garlic and the red chili in rounds, over a very low fire in a low and wide casserole (preferably earthenware). Simmer gently for 30 minutes or so until the garlic has taken on a golden colour and the olive oil a delicate garlic flavour. Drain and put aside.
Put the pieces of bacalao with the skin upwards in the garlic oil, which should be at a temperature of approximately 60°C. Simmer for 5 to 7 minutes at this temperature.
Remove the stewed bacalao and put it in another casserole of the same characteristics together with two tablespoons of the garlic oil.
Rotate the casserole over very low heat, so that the gelatine of the bacalao and the oil begin to emulsify, forming a yellow sauce.
Add the remaining oil little by little, without stopping the movement, in order to bind the preparation as if it were a mayonnaise. It is important not to let the mix come to a boil.
Finishing touches and presentation
Finish binding the sauce, leaving it smooth and not too thick. Adjust the seasoning. Serve the bacalao covered with the pil-pil sauce and add the garlic slices and the red chili rounds.