Cod confit in olive oil
Confiting means simmering in oil at a low temperature, usually around the cooking point for fish. The advantage of confiting in oil is that the fish is fully coated by the oil, preventing it from drying out. This results in an incredibly tender, juicy piece of fish. Plus, you can reuse the oil.
Heat 1 tablespoon of olive oil in a large, deep saucepan over low heat. Sauté the onion, garlic, and red chilli for 2 minutes in the oil, without letting them brown. Add the bay leaves, thyme, rosemary, and lemon, along with the rest of the olive oil.
Place a food thermometer in the pan. Heat the oil to 60°C. Carefully add the fish to the oil. If the fish is not fully submerged, add more oil. Cook the fish for about 15 minutes, ensuring that the temperature stays around 60°C.
Place the new potatoes in a pan with cold water and salt. Bring to a boil and cook the potatoes for 10-15 minutes. Drain the potatoes and add the butter and parsley. Mix well and trap the heat by covering the pan with the lid.
Serve the confited cod with onion rings, herbs, and some of the flavoured oil from the pan. Serve the new potatoes on the side.
How to confit cod in olive oil
