Bacalao al Pil-Pil

Pat the desalinated cod dry. Check the temperature of the oil in your cazuela — heat it over low heat to around 80°C (the surface should barely shimmer, not bubble).

Add the garlic slices and guindilla. Cook at 80°C for 3–4 minutes until the garlic is softened and fragrant but not coloured. Remove the garlic and guindilla with a slotted spoon and set aside.

Place the cod pieces skin-side up in the warm oil. Maintain 80°C. Cook for 8–10 minutes — the cod will turn from translucent to opaque and start releasing its gelatin into the oil.

Carefully flip the cod skin-side down. Continue cooking at 80°C for another 5 minutes. The oil will become slightly milky at the base of the pan.

Remove the cod to a warm plate. Tilt the cazuela and, using a strainer or a spoon, begin moving the emulsified gelatin-oil in slow circles. Within 2–4 minutes of constant movement, the sauce will thicken into a glossy, ivory, mayonnaise-like consistency.

Return the cod to the cazuela. Arrange the reserved garlic and guindilla on top. Serve immediately, directly from the cazuela.