Cooking class: COD FISH PIL-PIL STYLE

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

cod fish

🥗Healthier: hake

💰Cheaper: pollock

Pollock is a more economical fish option.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

White grape juice offers sweetness without alcohol.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Black pepper is a common spice that adds heat.

Start by heating 125 milliliters of extra virgin olive oil in a large skillet over medium heat.

Add 3-4 cloves of garlic to the oil and fry them, being careful not to burn them.

Prepare 2 pieces of cod fish with skin on; it's important to keep the skin for this recipe.

If using salted cod, soak it overnight in water to reduce saltiness, then strain it before cooking.

Once the garlic is fragrant and lightly golden, carefully add the cod fish to the skillet, skin side down.

If desired, add 1 cayenne pepper for heat, but this is optional based on preference.

Cook the cod gently, ensuring not to burn the garlic, which should be golden but not dark.

Serve the cod with fried green peppers and boiled potatoes as decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens