Cod Pil Pil:
1 cup extra virgin olive oil
6 whole garlic cloves, peeled and slivered
2-3 Dry Guindilla or small medium-hot pepper
1 Tbsp. chopped fresh parsley
Piquillo Peppers and Onion Confit
1 medium white onion, cut in half and sliced 1/8”
2 Tablespoons olive oil
10 oz. can Piquillo Peppers, sliced 1/8”
Salt to taste
1 tbsp. chopped parsley
LET'S GET COOKING!
Confit: Cook the onions in olive oil over medium low. Stir often until slightly caramelized, about 15 minutes. Add peppers and cook and additional for 5-7 minutes. Add salt and pepper to taste and sprinkle parsley. Keep warm.
Cod: In a large frying pan, heat olive oil on medium low. Add garlic slivers and peppers and cook until light golden color, being careful not to burn. Remove garlic and pepper with a slotted spoon and drain in a paper towel. Season cod with salt and gently place in the warm olive oil. Cook over medium low heat for 3 to 4 minutes. Gently flip and cook for another 3 to 4 minutes. (The natural gelatin and protein of the white fish will be present in the oil, our base for Pil Pil).
Transfer fish to an earthenware dish and keep warm.
Remove olive oil from heat and cool slightly. Using the bottom of a mesh strainer or a fine whisk, beat together the oil and the natural juices (gelatin) of cod mixing well until completely emulsified.
Pour Pil Pil over fish, garnish with fried golden garlic, sprinkle with parsley and serve with the Pepper and Onion Confit on the side.