Bacalao al Pil Pil (estilo Vasco)
Bacalao al Pil Pil (estilo Vasco) Recipe - Delicious Uruguayan Dish
Introduction
Bacalao al Pil Pil is a traditional dish from the Basque Country, a region in northern Spain known for its rich culinary traditions and exceptional seafood dishes. This recipe features salt cod (bacalao) as its main ingredient, which is gently cooked in olive oil until it achieves a unique, emulsified sauce known as "pil pil" from the motion used during cooking. The simplicity of the ingredients belies the complexity of flavors and textures achieved, making Bacalao al Pil Pil a beloved classic in Basque cuisine.
History
The origins of Bacalao al Pil Pil date back to the 19th century in the Basque Country. It is said to have been created by accident when a fisherman, attempting to cook his catch with limited resources, ended up emulsifying the olive oil and fish gelatin, thus creating the dish's signature sauce. Over time, it has become a staple of Basque cuisine, celebrated for its simplicity, use of local ingredients, and exquisite taste.
Ingredients
How to prepare
- Soak the fish for 12 hours, changing the water every 6 hours.
- Remove the fish from the water and wipe it dry.
- Bring a large pot of water to a boil and add the fish for one minute to remove any residual bleach.
- Remove the cod from the pot and cut it into 4 pieces.
- Dredge the cod pieces in flour.
- In a pot (preferably clay), add the oil and place the cod. Ensure that the oil covers the cod completely.
- Start frying the fish and then add the garlic, which should be peeled and cut into large pieces.
- Once the garlic turns golden, remove the pot from the heat.
- Serve the cod with a drizzle of oil and garlic.
Variations
- While the traditional Bacalao al Pil Pil is beloved for its simplicity, variations may include adding chili peppers for heat, parsley for freshness, or clams for an extra seafood dimension.
Cooking Tips & Tricks
To achieve the perfect Bacalao al Pil Pil, consider the following tips:
- Use high-quality salt cod and ensure it is thoroughly desalted by soaking it for at least 12 hours, changing the water frequently.
- The key to the pil pil sauce is the gentle shaking or tilting of the pan to emulsify the olive oil with the gelatin released by the cod.
- Keep the heat low to medium-low to avoid breaking the emulsion.
- Use a traditional clay pot if available, as it provides even heat distribution.
Serving Suggestions
Bacalao al Pil Pil is traditionally served hot, straight from the pot. It can be accompanied by a simple side of boiled potatoes or a fresh green salad to balance the richness of the dish.
Cooking Techniques
The unique cooking technique of gently shaking the pot to emulsify the olive oil and fish gelatin is what defines Bacalao al Pil Pil. Mastery of this technique is essential for achieving the dish's characteristic sauce.
Ingredient Substitutions
For those unable to find salt cod, fresh cod can be substituted, though the flavor profile will be slightly different. For a gluten-free version, almond flour or another gluten-free flour can replace traditional wheat flour.
Make Ahead Tips
While Bacalao al Pil Pil is best enjoyed fresh, the salt cod can be desalted up to two days in advance and stored in the refrigerator, covered in water, until ready to use.
Presentation Ideas
Serve Bacalao al Pil Pil in the traditional clay pot for an authentic presentation, garnished with a sprinkle of fresh parsley and slices of crispy fried garlic for added texture and flavor.
Pairing Recommendations
A crisp, dry white wine, such as a Txakoli from the Basque region, pairs beautifully with Bacalao al Pil Pil, complementing its rich flavors and enhancing the overall dining experience.
Storage and Reheating Instructions
Leftover Bacalao al Pil Pil can be stored in an airtight container in the refrigerator for up to two days. Reheat gently over low heat, adding a little water if necessary to prevent the sauce from breaking.
Nutrition Information
Calories per serving
A serving of Bacalao al Pil Pil contains approximately 200-300 calories, making it a moderate-calorie dish. The exact calorie count can vary based on the amount of olive oil used and the serving size.
Carbohydrates
Bacalao al Pil Pil is a low-carbohydrate dish, with the primary ingredients (salt cod and olive oil) containing minimal to no carbs. The only source of carbohydrates in the recipe comes from the flour used for dredging, which is negligible.
Fats
The majority of the fat content in Bacalao al Pil Pil comes from olive oil, which is rich in monounsaturated fats, particularly oleic acid. These fats are known for their heart-healthy benefits, including lowering bad cholesterol levels and improving cardiovascular health.
Proteins
Salt cod is an excellent source of high-quality protein, essential for building and repairing tissues in the body. A single serving of Bacalao al Pil Pil provides a significant portion of the daily recommended protein intake.
Vitamins and minerals
Salt cod is also rich in vitamins and minerals, including Vitamin B12, phosphorus, selenium, and potassium. These nutrients play vital roles in energy production, bone health, antioxidant defense, and blood pressure regulation.
Alergens
The primary allergen present in Bacalao al Pil Pil is fish. Individuals with a fish allergy should avoid this dish. Additionally, the recipe contains gluten due to the flour used for dredging, which may not be suitable for those with gluten sensitivities or celiac disease.
Summary
Bacalao al Pil Pil is a nutritious dish, low in carbohydrates, and rich in healthy fats, high-quality protein, vitamins, and minerals. It is moderately caloric and contains allergens such as fish and gluten.
Summary
Bacalao al Pil Pil is a testament to the simplicity and elegance of Basque cuisine, showcasing the harmonious blend of salt cod and olive oil through traditional cooking techniques. This dish not only offers a rich tapestry of flavors and textures but also provides nutritional benefits, making it a cherished recipe passed down through generations.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Bacalao al Pil Pil. It was given to me by a dear friend who had traveled to the Basque Country and had a memorable meal at a local restaurant. She raved about the dish and how the flavors of the salted cod, garlic, and olive oil melded together in a deliciously rich and creamy sauce. I knew I had to try it for myself.
I gathered all the ingredients I needed - salted cod, garlic, olive oil, and some fresh parsley for garnish. As I soaked the cod in water to rehydrate it, I thought back to the various recipes I had learned over the years. Each one held a special place in my heart, a memory of where I had learned it and the people who had shared it with me.
Growing up, my own grandmother had taught me the basics of cooking - how to make a simple soup, how to roast a chicken, and how to bake a cake. She had instilled in me a love for food and the joy of sharing a meal with loved ones. As I got older, I continued to learn new recipes from friends, neighbors, and even strangers I met while traveling.
One of my fondest memories was learning how to make paella from a Spanish chef I met on a trip to Barcelona. He took me under his wing and showed me the traditional way to make the dish, using a giant paella pan over an open flame. I watched in awe as he added each ingredient with precision and care, creating a beautiful and flavorful dish that we enjoyed with a glass of sangria.
Another memorable experience was learning how to make kimchi from a Korean friend who had recently moved to the neighborhood. She invited me over to her house one afternoon and taught me the art of fermenting cabbage, garlic, and chili peppers to create the spicy and tangy condiment. We spent hours chatting and laughing as we mixed the ingredients together, the pungent aroma filling the room.
As I thought about all the recipes I had learned over the years, I realized that each one had a story behind it. Whether it was a family recipe passed down through generations or a new dish I discovered while exploring a new culture, each one had a special place in my heart.
And now, as I prepared to make Bacalao al Pil Pil for the first time, I felt a sense of anticipation and excitement. The dish seemed to hold the promise of a new adventure, a new culinary experience that would add to the tapestry of flavors and memories that made up my cooking repertoire.
I carefully followed the recipe, sautéing the garlic in olive oil until fragrant and golden brown. Then I added the rehydrated cod and let it simmer in the flavorful sauce, the oil emulsifying with the cod's natural juices to create a creamy and luxurious texture. I sprinkled some chopped parsley on top for a pop of color and freshness, then served the dish with crusty bread to soak up the delicious sauce.
As I took my first bite of Bacalao al Pil Pil, I was transported to the Basque Country, imagining myself sitting in a cozy restaurant overlooking the rugged coastline, savoring each mouthful of the rich and satisfying dish. The flavors of the garlic, olive oil, and cod danced on my palate, bringing a smile to my face and a warmth to my heart.
I knew that this recipe would become a staple in my cooking repertoire, a dish that I would make for family and friends to share in the joy and camaraderie that comes with a good meal. And as I sat at the table, surrounded by loved ones, I felt grateful for all the recipes I had learned over the years and the memories they had created. Each one was a gift, a piece of history and culture that I could pass down to future generations, ensuring that the tradition of good food and good company would continue to thrive.
Categories
| Garlic Recipes | Salt Cod Recipes | Uruguayan Meat Dishes | Uruguayan Recipes |