Recipe

Salt Cod In Olive And Tomatoe Confit Recipe


Salt Cod In Olive And Tomatoe Confit Recipe Kidaria / All my dishes
2 months, 3 weeks ago
Salt cod is becoming more available at local European grocers. Although this fish doesn't look appetizing in its dried salted state, rehydrating produces a fluffy, luscious and delicate white filet. This recipe makes 6 generious portions or 12 appet... More
Prep:3m Cook:30m Servings:6

Kidaria

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Ingredients
  • 1.5 lb skinless boneless salt cod (bacalao)
  • 8 large garlic cloves, minced
  • 1/3 c olive oil
  • 2 (14-oz) cans diced tomatoes, drained
  • 1/2 c green olives, sliced
  • 1 bay leaf
  • 1/4 tsp sugar
  • 6 tbsp mayonnaise
  • 1/4 c crème fraîche
  • 1 tbsp water

Directions
  1. 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.
  2. 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.
  3. Bring cod to a gentle simmer and remove from heat.
  4. Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain.
  5. Cover with a dampened paper towel and chill while making confit.
  6. Cook garlic in oil in a skillet over moderately low heat, turning occasionally, until golden.
  7. Add tomatoes, bay leaf and sugar and cook until tomatoes thickens, and breaks down into a very thick sauce.
  8. Add salt and pepper to taste.
  9. Fish out bay leaf.
  10. Spread sauce in a large baking dish and arrange fish over sauce.
  11. Sprinkle green olives on top.
  12. Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish.
  13. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned approx. 2 minutes.

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Comments

trigger 2 months, 3 weeks ago said:
I would love to try this Salt Cod In Olive And Tomato Confit.
I am saving it and printing it out.
Michael

buzzbear 2 months ago 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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