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The Magic Of Basque Cod Pil Pil

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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 10:41
Can't believe she actually weighed and charged you for the ice, Ron. Incredible.
 
It may be that the coding was for the entire box, rather than the net contents. A local chain once carried salt cod packed the same way; different brand but product of Canada, like yours. The pricing was per box (ten bucks, at the time) rather than per pound.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 10:45
Originally posted by Brook Brook wrote:

It may be that the coding was for the entire box, rather than the net contents. A local chain once carried salt cod packed the same way; different brand but product of Canada, like yours. The pricing was per box (ten bucks, at the time) rather than per pound.
 
Aye, Brook - that is how it should have been, and if I would have been there, I would have caught the error; but in the end, it's all good, and I'll make sure it doesn't happen when I am in Billings later this month getting another box.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 12:52
TAS,
 
CHEF JOSÉ ANDRÉS ON ENGLISH TV CHANNEL 2 IN SPAIN, BILINGUAL TRANSLATION; PIL PIL:
 
THE KEY FOR THE EMULSIFCATION OF THE EVOO AND THE OMEGA OF THE COD IS SIMPLY; DO NOT PLACE ON FIRE:
 
IN CLOCKWISE MOTION DRIZZLE THE EVOO VERY LITTLE AMOUNT; ON THE FISH; AND SHAKE THE CAZUELA FOR 20 MINUTES !!! IT NEVER TOUCHES THE FIRE ... THE EMULSION FORMS AND THE FISH IS ALREADY WARMED, NEVER HOT ... AND THAT IS IT !!!
 
IT IS SHAKEN IN A CLOCKWISE MOTION FOR 20 MINUTES, THE PIL PIL IS THIS THICK IVORY YELLOWISH EMULSIFIED GEL SAUCE, VERY THICK ...
 
I wish you could have caught this; however, I am sure if you go to Google; and write in MADE IN SPAIN CHEF JOSÉ ANDRÉS ... YOU CAN WATCH IT ... OR CHECK JOSÉ ANDRÉS RECIPES ONLINE !!!
 
KINDEST, MARGAUX
 
*** MAESTRO JUAN MARI ARZAK AND JOSÉ ANDRÉS BAR HOPPED THROUGHOUT THE BASQUE COUNTRY IN ENGLISH TOO !!! 
 
impresionate ... impressive ...
 
margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2013 at 11:04
For the sake of follow-up, here's how my first attempt at bacalao al pil-pil went down:
 
 
Impressive flavours, even if it didn't quite come out perfect!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2013 at 12:20
Tas. My viewpoint is that it turned out to be a wonderful tasty dish and a true learning experience ! It is harder to prepare than a Paella !! And you had been driven by passion to tackle the most complicated Basque specialty .. Truly amazing feat in itself. And Mrs. Tas so open and supportive .. Uncountable positives.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2013 at 16:37
I tried this out as an experiment. It worked and it didn't work.

I bought the freshest fresh fish I could find in the store I normally use that had the skin on. In this case it was Whitefish from Canada. I placed a small bowl over a small pot of water and gently cooked the fish along with some Jalpeno and garlic. Then removed the fish, skinned it and placed the skin back in the bowl over the hot water and let it cook for a few minutes longer.


Then I removed everything from the bowl and allowed what has been called the serum or omega 3 oils separate. I then poured off the clear oil that you can see in the first following photo, into a separate container. The "serum" and just a little oil remaining in the bowl. Over the hot water I began whipping with a small strainer. Sorry no pictures. Whipping till a thin emulsion formed. I then very slowly drizzled more of the reserved oil in and it was looking good. I'm confident just like it was supposed to. Then I blew it. I should have stopped right there. Instead thinking there wasn't quite enough sauce, I went to a whisk and began to incorporate more oil and I got a mayonnaise of sorts. A fishy, nasty, oily mayonnaise.




The plated pic here shows it all thick and oily. I tried to thin half of it and it just broke and there was no putting it back together. The half I didn't try to thin is on the plate above. It did not get eaten.

All in all, another one of those kind of simple sort of things that take a little getting used to. In the end I sure didn't get it right, although I was right there, In the end I went too far. Lack of experience I would say. This is probably better tasting with cod. At least I hope so. Because what I made was not good.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2013 at 17:09
   Rod, that pic looks like you've got it...you didn't try it?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2013 at 19:00
Oh, I tried it and really did not like it. Maybe it's just me, but the oily texture just turned me off.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2013 at 07:53
Rod - I gotta say, it sure looks good ~ it's unfortunate that it didn't taste the way that you were hoping. Perhaps it has something to do with whitefish versus cod?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rockydog Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2013 at 19:20
Tas, Came in today following your link about corn bread on one of the other sites we both frequent.
The topic of salt cod is near and dear to me. We ate it fairly often growing up. My mother made a recipe that was far simpler than your attempt here but was always a family favorite. After 2 days of soaking cod from a wooden box like yours she simply simmered it on the stove until heated through. While this was simmering she made a butter and flour roux and added whole milk or cream and a bit of black pepper to make an extremely rich white sauce, not unlike country gravy. To this gravy was added the cod fish with it's wonderful saltyness and texture. This was served over her creamy mashed potatoes with home canned green beans etc. on the side. A peasant dish to be sure, but we ate like we were kings. Any leftover sauce and cod was served at lunch the next day on toast.
 
This was one of my favorite foods. Birthdays were not birthdays without it. We also ate it on Friday nights back when it was a sin to eat meat. Thanks for the memories you've dredged up. RD
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2013 at 08:44
g'morning, RD, and thanks for sharing such great family meal memories! it's amazing the way something can bring up the past and remind us of things we might not have thought about in years.
 
sounds like some good eating came out of those little wooden boxes at your home back in the day ~ i'm a big fan of the stuff, which i tried for the first time when i made this dish. Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2015 at 09:29
    I'm going to resurrect this thread.  I got some Alaskan Black Cod with the skin on, so I'm going to try this dish with some fresh fish (instead of salt cod).  I'm thinking the "gravy" should be the same...but the flavors should be much more mild.  Hopefully it'll work...if not...I'm sure it'll be good enough to eat


reference pil pil thread linked for referencing later
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2015 at 17:19
It'll be interesting to see how this works with fresh fish, Dan.

Black Cod is not cod, of course. It's what used to be called "Sable," and was often smoked and sold in delis. As with so much other seafood, a change in name (puts a new meaning to the phrase "a sea change") and the acquiescence of a few celebrity chefs equaled a dramatic upward change in cost.

Ah, well.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2015 at 18:00
Originally posted by HistoricFoodie HistoricFoodie wrote:

It'll be interesting to see how this works with fresh fish, Dan.

Black Cod is not cod, of course. It's what used to be called "Sable," and was often smoked and sold in delis. As with so much other seafood, a change in name (puts a new meaning to the phrase "a sea change") and the acquiescence of a few celebrity chefs equaled a dramatic upward change in cost.

Ah, well.


  Oh no...well it's supposed to be high in Omega 3...let's hope that gets it


as you say...ah well
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2015 at 07:59
Don't misunderstand, Dan. There's nothing wrong with it per se. Just the marketing of it.

Personally, I find it more resembles sea bass than cod. A solid, white-meat fish, on the mild side. I've used it as a sub for sea bass with no problems, even in things like Eric Ripart's signature Black Bass with Port Wine. I believe I've posted the recipe in the past.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2015 at 08:13
Found it. It was in one of our virtual progressive dinners (y'all remember those?)

Here she be:

Black Bass With Port Wine

1 cup ruby port
½ cup Sherry vinegar
1 stick butter, softened
Salt and pepper to taste
¼ cup vegetable oil
4 6-ouce sea bass filets
¼ cup five-spice powder
2-3 tbls peanut oil (approx.)
1 ½ cups wild mushrooms, sliced
2 large shallots, finely chopped
1 tbls minced fresh parsley
1 tbls fresh thyme leaves, finely chopped

Boil the port in a heavy saucepan over moderately high heat until thick and syrupy; there should be just enough liquid to thinly coat the bottom of the pan. Stir in the vinegar and boil until syrupy. Remove from heat and whisk in the butter. Season with salt & pepper.

In a large skillet heat the vegetable oil over moderately high heat. Season fish filets lightly with salt and pepper. Coat each filet on both sides with the five-spice powder. Sauté the filets in the hot pan, turning once, until crusty on the outside and opaque throughout. Transfer to a platter and keep warm.

If necessary, add peanut oil to the pan. Add the mushrooms and cook, stirring frequently, over moderately high heat until softened and browned. Add the shallots, parsley and thyme and cook until the shallots are translucent. Season with salt and pepper.

Arrange each filet on a bed of mushrooms. Top with the sauce.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2015 at 19:36
   If you remember...I've made that recipe a number of times after you posted it....I like it very much!  Such balance...excellent recipe
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2015 at 21:06
By pure coincidence, The Beautiful Mrs. Tas and I put this on our menu for the week, using some salt cod that I picked up in Great Falls just after Christmas (12.00$ for one pound, packaged in a wooden box). Beginning Thursday evening, I soaked the bacalao in cold water (in the refrigerator), changing the water periodically; tonight, I prepared bacalao al pil pil for the second time. 

My execution this time was a little better than the first time I made this; but it wasn't yet quite perfect. I'll begin my tale in the middle of the process, after the preliminary work:

Learning my lesson from last time, I kept the heat under my cazuela on LOW for the entire time of the cooking, and dropped it to the absolute lowest setting when I attempted the pil pil sauce. This allowed the cod to be cooked much better than last time, and kept the "juices" from cooking before they could be worked into the sauce. Also, I occasionally "swished" the cazuela around in a gentle circular motion throughout the cooking of the cod, with the idea of helping the emulsion. Once the cod was cooked, I set it aside and used a rubberised whisk to finish the process. 

Whatever I did, it worked to some extent; I was able to emulsify the juices I had into the oil; unfortunately, it still didn't quite work. The big problem, I think, was that the the cod had no skin and therefore was lacking enough "stuff" to produce the juices necessary to thicken the emulsion. What I ended up with was a thin sauce that was well emulsified, but still not what I wanted. In an act of desperation, I added a generous tablespoon of pimentón de la Vera to the "sauce" - this had the effect of turning the emulsion a beautiful brick-red...it also thickened it to a nice consistency. Not quite traditional, but a colourful alternative with a nice kick!Embarrassed

After adding the bacalao back to the sauce in order to re-heat, I tossed in the "chips" of sliced garlic and New Mexico chile (the best alternative at hand) that I had earlier (simmered? sautéed? steeped?) in the olive oil as it was heating before cooking the cod. Once the entire concoction was heated throughout, I served it with oven-fried potatoes and peas.

Results were not what I had intended, but the meal was still pretty good! The cod probably could have soaked anothe half-day or so, because it was just a bit too salty, but it was well-cooked and flaked beautifully. The "sauce," while not "correct," was still pretty good, with an earthy, smoky warmth provided by the pimentón. The potatoes made a great companion, crispy golden-brown outside and fluffy inside; the peas brought some fresh taste and bright colour to the party. All-in-all, another one of my famous "successful failures."

One day, I'll have salt cod with the skin on, and I think this might make the difference; then again, maybe salt cod itself isn't necessary for this dish. Dan, I'll be interested in seeing if your attempt works with fresh fish (versus salt cod); I don't see any reason why it wouldn't work, but on the other hand, I can't recall seeing any Spanish recipes using anything but salted, dried cod. This could simply be because of tradition, though - I do not know. 

Keep us updated! Beer
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