Delicious cod fish cooked in EVOO & smoked smashed potatoes
A beloved dish in my family is “bacalao al pil-pil,” which translates to cod cooked slowly in extra-virgin olive oil (EVOO) and garlic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at travelandcuisineinspain.com.
Ingredients
- 200 g of cod fish per person
- 1 cup of EVOO (or enough to fully cover the cod fillets)
- 3 large russet potatoes, peeled and boiled
- 3/4 cup of whole milk
- 1/4 cup of smoked EVOO ( I always use the brand Castillo de Canena)
- freshly ground black pepper (to taste)
- sea salt (to taste)
- 4 cloves of garlic, peeled and thinly sliced
- 8 – 10 dried cayenne peppers
- 1/4 cup EVOO to fry the garlic
- Fresh ingredients to cook the cod in EVOO
More Like This
Bacalao al Pil-Pil | Chopped
chopped.com
Cod with aïoli - Cookidoo® – the official Thermomix® recipe platform
cookidoo.ca
Classic bacalao
leroyseafood.com
Spanish Bacalao al Pil Pil (Salt Cod in Olive Oil Sauce) | DelishGlobe
delishglobe.com
Easy stewed cod - Italian recipes by GialloZafferano
yummy4recipes.com
Easy stewed cod - Italian recipes by GialloZafferano
giallozafferano.com
Recipes
fitline.com
Cod with fried potatoes Recipe | Food From Portugal
foodfromportugal.com