- Beronia Txoko Club

Beronia Txoko Club: Recipe
Wine Match:
Beronia rueda
verdejo
Cod in Pil Pil sauce
A lively and aromatic white wine
made from the Verdejo grape
variety. It’s dry and fruity with
flavours of ripe stone fruits and
aromatic herbs, with floral
touches, fennel and freshly cut
grass.
Bacalao al Pil Pil
Bacalao al Pil Pil is a traditional dish from the Basque
country and is well known all over Spain. It is made with
salt cod, garlic and olive oil. The Pil Pil sauce is an emulsion
sauce which can be tricky to thicken but there is a tip at the
end of the recipe!*
1. Pour 3 tablespoons of olive oil into a shallow frying pan,
add the garlic, when golden remove it and keep them on
one side. Then add the dry chilli to the oil and do the same.
2. Allow the oil in pan to cool. In the same oil add the cod
with the skin side up and fry them for 4 minutes.
3. Drizzle in the rest of the olive oil and stir very slowly for
approximately 10 to 15 minutes. Be sure to maintain the
heat very low. The fish will release juices which will mix
with the oil and will form a thick emulsion.
4. Place the garlic and dry chilli on top of the fish and
allow to cool for 5 minutes, the Pil Pil sauce will thicken.
5. Serve over a layer of boiled potatoes.
What you will need:
•4 pieces of Cod
(3”x3”each)
• 5 cloves of garlic
• 1/2 dry chilli fine sliced
• 300ml of good olive oil
*Special Tip:
If the Pil Pil sauce does
not result in a thick
emulsion, add 1-2 tbsp
whole milk to thicken
while stirring the sauce
in the pan.
Boqueria is an award winning restaurant offering
great Spanish food.
Twitter: @BoqueriaTapas
www.boqueriatapas.co.uk
jerusalen