How to make the Basque dish bacalao al pil pil, which is a famous recipe using codfish or hake (I use codfish collars or throats here) and a tricky emulsion of juices from the fish and olive oil. This video shows the start of the process of making that emulsion. Whisking with a strainer works well and doesn't hurt the ceramic cazuela pot I am using; you can use any shallow pan. You can thicken the sauce to the point of mayonnaise if you keep whisking while it cools.
