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 protected by the oil, preventing it from drying out. This results in an incredibly tender, juicy piece of fish. Plus, you can easily reuse the oil.
Heat 1 tablespoon of olive oil in a large, deep saucepan over low heat. Sauté the onion, garlic, and red chili 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 a temperature of 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 keep warm with the lid on the pan.
Serve the confited cod with some of the flavored oil from the pan, onion rings, and herbs. Serve the new potatoes on the side.
