Codfish is a fundamental element of the Basque gastronomy and can be cooked in various ways: the "Biscayne" way, "in green sauce" or "pil pil". This last recipe is very simple but rich of flavour and is characterized by the olive oil that is used as the fundamental element in its preparation.

Ingredients

4 pieces of codfish
4 garlic cloves
A glass of olive oil

Preparation

Pil pil codfish is prepared with olive oil on a low fire. The garlic slices have to be fried lightly in a clay casserole. Next, it is necessary to put the codfish with the skin towards the casserole in any preferred oil, which is the base of the sauce. Because of the gentleness of the cod meat, it is important to move the casserole with a slight swing in circular moves, until the codfish releases its gelatine and the total becomes a joined white sauce. The mixture of the gelatine of the codfish with the olive oil is the secret of this recipe.