Basque Codfish Pil Pil
1 pound salt cod, skinless and boneless
3 Tbsp olive oil
4 cloves garlic, peeled and crushed
pinch of red pepper flakes
1 cup chicken stock, simmered with a 1 inch piece of lemon peel
1 egg, beaten
Cut the salt cod into 1 inch wide serving pieces and rinse well. Soak for
24 hours or more, rinsing with fresh water several times. Cook the salt cod
in fresh water for about 15 minutes, or until it can be easily flaked, but
leave the pieces whole. Drain and let cool, discarding the liquid.
Heat a large frying pan and add the oil and crushed garlic. Sauté over
medium heat until the garlic barely begins to brown. Add the red pepper
flakes, the drained cod, and the chicken stock. Bring to a simmer while
shaking the pan gently. With a pancake turner, remove cod to a platter.
Turn off the heat, add the beaten egg, and return to low heat. Stir the
liquid constantly until the sauce begins to thicken. Remove from heat, and
immediately pour over fish and serve.
From: The Frugal Gourmet by Jeff Smith