To confit cod we have to submerge it in olive oil at about 80ºC for 15-20 minutes. This recipe does not really have much more mystery, and the miracle happens when the cod acquires a perfect texture in which the flakes separate by themselves.
Cod is one of the most consumed white fish in Europe, thanks to the fact that it can be dried or salted. Its fat content is low and it provides a large amount of proteins of high biological value. Cod meat contains an important amount of minerals and vitamins, so its consumption is recommended especially in times of growth and development.
In this case to make cod confit we use cod in its salt point, so we recommend that you either buy desalted cod or make it yourself by choosing a good quality piece.
- Thick desalted cod loin
- 500 ml of mild extra virgin olive oil
- 3 cloves of garlic
- 1 chili pepper
Desalt the cod. If you have not bought the cod loin already desalted, the first step will be to desalinate it at least 24-48 hours before:
We fill a bowl with cold water and submerge the cod with the skin side up. We can put the pieces of cod in a colander inside the pan with water, preventing them from touching the bottom of the container, where the salt will settle. We introduce it in the refrigerator covered.
The desalting time ranges from 24 to 48 hours, depending on the size and thickness of the piece, with water changes every 8 hours. Once desalted, remove the fish from the refrigerator and dry it with a kitchen towel, allowing it to return to room temperature so that it retains its sponginess.
If after the indicated times it is still salty, we can submerge it in cold milk for 2 or 3 hours adding some garlic with its skin.
We put a pot with the olive oil. It is important that it is soft and does not have much acidity. We introduce 3 cloves of peeled garlic with a cut, and a chili pepper, and we put it on a low heat, until it reaches 80ºC. Let the garlic cook at this temperature for a few minutes.
We introduce the cod loins, cut to the size of a portion, with the skin down, and making sure that they are completely covered.
Let it cook at 80º for 15 minutes depending on the thickness of the piece. To know the temperature of the oil the ideal is to have a cooking thermometer. After this time you can remove the cod and serve.
You can really enjoy this cod in a thousand ways, and all of them will be exquisite. In this case, we served it as is, with a little bit of the same olive oil infused with the garlic confit and the chili pepper, and accompanied by a salad of piquillo peppers.