Bacalao al Pil-Pil Recipe | Traditional Cantabrian Cod in Pil-Pil Sauce

Ingredients

• 1.5 lbs (24 oz) fresh, skin-on salt cod fillets (desalted for 48 hours, changing water every 8 hours)
• 1 cup extra virgin olive oil (high quality, fruity)
• 6 large garlic cloves, thinly sliced
• 2 dried guindilla chili peppers (or 1 small dried red chili, whole)
• 1/2 tsp flaky sea salt (to taste)
• 1/4 tsp freshly ground white pepper
• 1 tbsp finely chopped flat-leaf parsley (for garnish)
• 1 tsp lemon zest (optional, for brightness)