Recipe

Salt Cod In Olive And Tomatoe Confit Recipe

	Kidaria / All my dishes 1 year, 6 months 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 appetizer portions.... More Prep:3m Cook:30m Servings:6	Kidaria
	garlic tomatoe olive oil cream fraiche mayonnaise

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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

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.

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Comments

trigger 1 year, 6 months 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 1 year, 5 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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