Salt Cod In Olive and Tomatoe Confit
From kidaria 16 years agoIngredients
- 1.5 lb skinless boneless salt cod (bacalao) shopping list
- 8 large garlic cloves, minced shopping list
- 1/3 c olive oil shopping list
- 2 (14-oz) cans diced tomatoes, drained shopping list
- 1/2 c green olives, sliced shopping list
- 1 bay leaf shopping list
- 1/4 tsp sugar shopping list
- 6 tbsp mayonnaise shopping list
- 1/4 c crème fraîche shopping list
- 1 tbsp water shopping list
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
- foodfight Atlanta, GA
- buzzbear New Westminister, CA
- mamalou Attleboro, MA
- kidaria BC, CA
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The Rating
Reviewed by 1 people-
I too would love to try this salt cod recipe. I always order it at restaurants. Thanks for the post.
buzzbear in New Westminister loved it
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