- 30 minutes
- For 4 people
- € 6 / person
- 275kcal per 100g.
- · ·
How to make candied cod . Cod is a very versatile product in the kitchen, since we can prepare it in an infinite number of ways, and the result is usually successful.
As a good Galician, it is one of my favorite fish, which you can check on the blog, where I already have many different recipes. In addition to the more traditional recipes that everyone loves, in recent times other elaborations have emerged, such as preparing it at low temperature. In this way the food is cooked slowly, at a reduced and constant temperature, achieving a greater flavor and a better texture.
This is a very simple fish recipe , with few ingredients, and without complications. What is important is having a good quality product. We need a desalted cod loin with guarantees (Norway, Iceland, Faroe Islands), and a good extra virgin olive oil. This is the key to success.
A perfect ingredient for many recipes, from a vigil soup , a delicious rice with balacao or some Pavia soldiers . On the blog you can find recipes with cod of all kinds, from cod croquettes to marmitako to national specialties like the one they prepare in Portugal , but there are many, many more and they are all very good.
If you are interested in the world of cod, I recommend my adventure in the Lofoten Islands (Norway), looking for the best Skrei Cod , in a beautiful place, in the Arctic Circle.
How we desalinate cod
- In this recipe I already use desalted cod loins, which saves us 48 hours of previous work. Anyway, if you want to do the traditional method, I leave you the step by step to conveniently desalt the cod .
- We cut the loin into pieces of ration, about 200 gr., To facilitate the desalting process. We place the cod in a bowl-bowl and completely cover with water. If they are thick pieces, we will use 48 hours, with water changes every 6 hours. If they are small, they would be 36 hours of desalination, with water changes every 8 hours.
- During the desalting time, we will have the source with the fish in the refrigerator, so that it has a stable and constant temperature. If we leave it out we run the risk of suffering temperature changes and being damaged.
Preparation of confit cod
- In a flat pot, pour the extra virgin olive oil and heat at medium power. For those of you who have a kitchen thermometer, we want a stable temperature of 80º C. If you don’t have one, we heat until we can stick a finger in it and withstand the heat.
- When we have the ideal temperature, peel the garlic cloves and add them to the oil. In this way they will add flavor and will also be candied, to be able to taste them later.
- Next we add the cod loins, so that the pieces are completely submerged. At first the temperature will drop, but in a few minutes we will recover it again.
- You will see how the oil bubbles while we confit the fish. After we recover 80º C, we cook slowly for about 15 minutes. This will result in cod at its point, with an optimal texture. If you like it a little more done, give it 5 more minutes.
Preparation of the accompaniment. French fries and final presentation
- While the fish is cooking, we peel the potatoes and cut them in “bakery” (widthwise). We fry in olive oil.
- After time, carefully remove the cod loins and place them on absorbent paper, so that they absorb excess oil. Likewise, we also remove the garlic confit. And our candied cod would be ready.
- We plated: a base of fried potatoes, on them the cod loin and to top it off, a jet of extra virgin olive oil.
- As you can see, it is a simple preparation and without touching the product too much. This way we will better enjoy this excellent fish. It is wonderful to see how flakes are easily separated and the cod has that unmistakable flavor.
Be sure to enjoy all the fish and seafood recipes that we have on the blog and in the special Christmas recipes .
You can see all the photos of the step by step of this recipe for cod confit in this album. Do not miss any detail so that it comes out perfect.
Tips for a yummy cod confit
- To cook the cod in this way, we can mainly opt for two options: do it in a vacuum bag in hot water (about 55º) or confit it submerged in oil, at a constant temperature of about 80º C.
- The oil will be slightly hot, and the fish will cook on point. The result is a cod with an impeccable texture, with flakes that are easily released, and an authentic flavor.
- I personally prefer fish cooked to the point, to better appreciate its quality. In the cod confit we will have to take into account the type of oil (heat resistance) and the size of the piece of fish, to calculate the preparation time well.
- And this dish has another advantage. Once the confit oil is tempered, the gelatin released by the cod is deposited at the bottom. Strain the oil carefully and stay with that jelly, with which you can make a fantastic pilpil, a mayonnaise, a sauce, etc.