Recipe: Bakalao al Pil Pil con Pipperada
The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.
Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.
Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.
The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.
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Bakalao al Pil Pil con Pipperada
(5 Pax)
- Bakalao 1 kg Cod
- 50 grams Garlic
- 300 ml Olive Oil
Elaboration:
- Soak the bakalao atleast 24 hours to let the salt out.
- Cut fish to desired size. Put in a pan and add olive oil enough to cover the fish.
- Cook in low heat. Appoximately 10 to 15 mins.
- When fish is cooked take out in the pan and let the oil cool down.
- Make an emulsion of the sauce by mixing the sauce with whisk.
Piperada (5 Pax)
- 500 g White Onion Julienned
- 250 g Red Bellpepper Julienned
- 250 g Green Bellpepper Julienned
- 150 g Tomatoes Concasse
- 25 g Garlic Sleeves
Elaboration:
- Cut the white onion, red and green bellpeppers in julienne. Cut the garlic in sleeves.
- Blanche the tomatoes and make into concasse.
- Saute garlic then onions.
- When onions are almost caramelized add the bellpeppers.
- 15 minutes before bellpeppers are cooked add the tomatoes.
- Saute until they get very soft. Season with salt and pepper.
- Cook the vegetables until they are like caramelized onions.
- Take out from heat and cool down.
Plating:
Place the sauce at the bottom of the plate. And put the fish on top of the sauce.
Serve piperada on the side
