Desalamos el bacalao en agua, cambiándolo varias veces. Una vez desalado, lo secamos con un trapo, quitándole con cuidado las espinas que veamos.
Ponemos los ajos cortados en láminas en una cazuela con el aceite frío, y lo ponemos a que se doren. Cuando esté casi dorado, se añade la guindilla.
Se quitan los ajos y la guindilla del aceite y se reservan. En ese aceite se pone el bacalao con la piel hacia arriba, y a temperatura baja y sin moverlo para que no suelte gelatina (estará hecho cuando suelten las lascas). Se le da la vuelta (con la piel hacia abajo), y se va moviendo para que suelte la gelatina.
Cuando el bacalao este hecho, se pasa a una cazuela de barro fría. Esperamos a que el aceite y la gelatina que ha soltado el bacalao se asiente y quitamos el aceite (con cuidado que no caiga gelatina) de la sartén, y la gelatina se pone con el bacalao.
Dejamos enfriar el aceite (estará bien de temperatura cuando podamos coger el recipiente con el aceite cerrando las manos y no esta muy caliente). Cuando este lo suficientemente frío, se va echando poco a poco sobre el bacalao, y mientras se va moviendo la cazuela en forma de círculos (mover mucho), para que la gelatina se una al aceite. Poco a poco se va echando el aceite y se va moviendo. No añadir todo el aceite, solo lo suficiente para que el bacalao termine de soltar toda la gelatina. Cuidado de no romper las tajadas.
Una vez que ha subido la salsa, se sacan las tajadas y se termina de añadir todo el aceite, moviendo la cazuela de forma circular.
Se añade el bacalao y los ajos.
Para calentarlo, a fuego bajo y moviendo la cazuela.
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