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PdfPrepare the oil for the cod; heat the oil base by slightly frying laminated garlic and cayenne pepper in
it. When the garlic is golden brown, remove both the garlic and cayenne pepper and take the pan
away from the heat while it still stays lukewarm.
Once the oil is temperate, put the cod with the skin down in the previously preserved oil and heat
over a low heat so that the cod releases its gelatin
Move and shake the casserole in circles, very carefully so that the oil and gelatin bind together.
Do not overcook the cod so that it does not dry out and at the same time maintain its naturally fibrous
texture
Serve by plating the cod, covering it with the created pil-pil (sauce with a gelatinous texture) and
finishing off with the garnish of the golden slices of garlic, cayenne pepper and chopped parsley