Salt Cod In Tomato Garlic Confit Recipes

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SALT COD IN TOMATO GARLIC CONFIT



Salt Cod in Tomato Garlic Confit image

Categories     Fish     Garlic     Tomato     Appetizer     Side     Broil     Cod     Chill     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings (as part of tapas buffet)

Number Of Ingredients 8

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

Steps:

  • Soak and poach cod:
  • 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).
  • 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.
  • Make confit and cook fish:
  • 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.
  • 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.
  • Preheat broiler.
  • 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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