By Marlene
Pil-Pil Haddock
Pil-pil is a Basque sauce made from the emulsified mixture of cooking juices and olive oil.
Traditionally, the dish was made with salt cod because of lack of refrigeration. Here, I use fresh fish, as it doesn't have as much salt and the protein is fresher. You can use either haddock or Atlantic cod for this dish. The key is the slow cooking at low heat and frequent shaking and basting movements, which produce the characteristic sauce. This dish should be a little spicy for the full experience. It does use more oil per serving than other dishes in this book, so eat once in a while for a treat.
Updated at: Mon, 25 Dec 2023 19:46:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
26
Low
Nutrition per serving
Calories2219.3 kcal (111%)
Total Fat228.9 g (327%)
Carbs10.8 g (4%)
Sugars1.5 g (2%)
Protein34.3 g (69%)
Sodium1059.4 mg (53%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. In a shallow bowl, combine the fish, lemon juice, and salt and let marinate for 5 minutes.
Step 2
2. In a large frying pan, heat the olive oil over medium-low heat. Add the garlic and cook until fragrant, 1-2 minutes. Remove the garlic with a spoon and set aside.
Step 3
3. Reduce the heat to low. Add the fish and marinade. Shake the pan gently back and forth frequently so the fish and juices move around the pan. (This movement combines the juices and the olive oil to emulsify them.) Baste the fish from time to time with a spoon. Eventually you will hear the crackly "pil pil" sound that the juices and oil make —the namesake of the dish.
Step 4
4. Once the fish start to flake, about
Step 5
10 minutes depending on thickness, flip them carefully so they don't break up.
Step 6
Return the cooked garlic to the pan and add the paprika, Italian peppers, and chili flakes alongside the fish. Continue cooking and shaking the pan as above until the fish is completely cooked through, 2-4 minutes more.
Step 7
5. Transfer the fish to serving plates.
Step 8
The juices should have thickened to a somewhat opaque emulsion. If not, beat them with a spoon or whisk to thicken and emulsify. Pour the sauce over the fish and serve.
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