Bacalao al pil pil

Method

Ensure the salt cod is properly desalted by soaking in cold water for 24-48 hours, changing the water several times, then pat dry. Heat the olive oil gently in a wide, shallow earthenware cazuela or heavy-bottomed pan over low heat, then add the sliced garlic and chilli, infusing the oil for 3-4 minutes until fragrant but not coloured. Place the cod pieces skin-side up in the warm oil, maintaining a low temperature around 50-60°C, and poach gently for 8-10 minutes until the flesh is just cooked through and the skin begins to separate. Using a wooden spoon, gently shake the pan in a figure-eight motion to emulsify the oil and create the characteristic creamy pil pil sauce. Season with smoked paprika, sea salt and black pepper to taste, then serve immediately in the cazuela, garnished with fresh parsley and accompanied by crusty bread to soak up the sauce.