Ingredients

How to make it

  • Cover cod with 2 inches of cold water in a large bowl and soak in the fridge, changing water 3 times a day for 2 to 3 days.
  • Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. If fish is large, cut into 4 to 6 oz portions.
  • Bring cod to a gentle simmer and remove from heat.
  • Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain.
  • Cover with a dampened paper towel and chill while making confit.
  • Cook garlic in oil in a skillet over moderately low heat, turning occasionally, until golden.
  • Add tomatoes, bay leaf and sugar and cook until tomatoes thickens, and breaks down into a very thick sauce.
  • Add salt and pepper to taste.
  • Fish out bay leaf.
  • Spread sauce in a large baking dish and arrange fish over sauce.
  • Sprinkle green olives on top.
  • Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish.
  • Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned approx. 2 minutes.

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    buzzbear ate it and said...
    I too would love to try this salt cod recipe. I always order it at restaurants. Thanks for the post.
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  • trigger 13 years ago
    I would love to try this Salt Cod In Olive And Tomato Confit.
    I am saving it and printing it out.
    Michael
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