Cocochas de bacalao al pilpil (cod with pilpil sauce)

Wash the cocochas and let them drain overnight in the refrigerator covered with paper towels (to prevent them from drying out and at the same time to absorb the water).

Remove from the refrigerator 30 minutes before cooking, spread on paper towels on the countertop and place on top to remove any remaining water. If they have a lot of skin, remove it with scissors.

Serve and sprinkle parsley on top.

I am not an expert in this recipe since this is the third time I make it, but I love them 😍. There is another (they say) faster way to bind the sauce, but I have made them all three times in the traditional way. It consists of cooking the cocochas for 8-10 minutes (skin side up, very important), remove them from the oil and with a strainer give the oil to bind. As I said, I have not tried this way of doing it, but well, if they say it is easier it will be because it is and you will not have to be 10 minutes giving the pan 😅.

Add the oil to a casserole. Add the sliced garlic and cayenne and heat over medium heat.

When they are golden brown, remove them from the pan or casserole and set aside.

Remove the pan from the heat and let the oil cool a little. A couple of minutes.

Add the cocochas with THE SKIN UP super important and put it on low heat (at 1 or at most 2 of the vitro or induction).

Let them cook slowly and remove the gelatin that will bind the sauce.

I have dyed them for about 8-10 minutes, then remove the pan from the heat and start shaking the pan by the handle in wrapping movements or from front to back.

This process is the one that takes the longest because it tires the arm, continue for 10 to 12 minutes until you see that it has become a thick sauce like the one in the photo.

Once the sauce is bound, add the garlic and stir it into the sauce.