Salt Cod with Hot Peppers and Garlic from The Cooking of South West France by Paula Wolfert
The basque expression pil-pil means to cook slowly. In this recipe, salt cod is simmered and shaken in olive oil with garlic in a shallow earthenware cazuela until the pieces of fish begin to...
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Cooking tools:
- Cazuela
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 pound boneless salt cod
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 cup milk
- ¼ cup olive oil
- 4 garlic cloves, thinly sliced
- 1 small hot red pepper, cut into very thin rings
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