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 “float” in the resulting emulsification between the olive oil and the exuded white gelatinous juices of the fish. The dish is decorated with chopped fresh parsley and thin strips of red chili pepper. It is traditionally served right from the casserole.
When buying salt cod for thi