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Salt Cod in Tomato Garlic Confit

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Salt Cod in Tomato Garlic Confit

Salt Cod in Tomato Garlic Confit

amanda

Equipment

  • - Nonstick Skillet (Saucepan)

  • - Chef's Knife

  • - Cutting Board

  • - Measuring Cups & Spoons Set

  • - Blender or Food Processor

  • - Mixing Bowls

  • - Baking Dish or Casserole (Dutch Oven)

  • - Garlic Press

  • - Colander or Strainer

  • - Wooden Spoon/Spatula Set

Ingredients

  • 1 pound center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces

  • 8 large garlic cloves, peeled

  • 1/3 cup extra-virgin olive oil

  • 4 (14-ounce) cans diced tomatoes, drained

  • 1/4 teaspoon sugar

  • 6 tablespoons mayonnaise

  • 1/4 cup crème fraîche

  • 1 tablespoon water

Instructions

1

Instruction 1

Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).
2

Instruction 2

Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) 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.
3

Instruction 3

Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.
4

Instruction 4

Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.
5

Instruction 5

Preheat broiler.
6

Instruction 6

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, about 2 minutes.
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