Murray Cod with Pil-Pil Sauce

Cook Time 45 minutes

Servings 6

Ingredients

1 side Murray cod, around 1.2kg

6-7 Kokotxas

250ml extra virgin olive oil

4 garlic cloves, peeled and sliced

2 dried long chillies

Flake salt

200g fresh peas, blanched

50g Jamon (thinly sliced ham)

1 bay leaf

Method

Portion the side of cod into 150g pieces, and season them with salt. Put the fish bones in a small pot with a bay leaf, cover with water and bring to the simmer. Strain, and reserve the stock.

Put the olive oil in a pan with the garlic and the chillies. Turn the heat on low, and gently start cooking the garlic until it rises to the surface of the oil. When you get to that point, remove the garlic and the chillies, and leave the oil on a low heat. Place the fish and Kokotxas in the oil, and cook it at low heat (oil has to be around 60°C), for about 10 - 12 minutes.

Remove the fish from the oil, and keep it aside. Take the pan off the heat, and put ¾ of the oil aside. With the help of a small strainer, emulsify the oil left in the pan, and slowly add the oil left aside to make the Pil-Pil sauce. Add some of the fish stock to get to the perfect texture.

Once the Pil-Pil sauce is ready, add the fish back to the pan. Put the garlic and the chilli left aside in a frying pan, together with the peas and the Jamon, and saute for a couple of minutes until the Jamon is fried.

Add it on top of the cod in the pan.