Salt Cod in Tomato Garlic Confit
A luxurious preparation of salt cod (bacalao) served in a rich tomato and garlic confit sauce, topped with a creamy mixture of mayonnaise and crème fraîche. This elegant dish combines the traditional flavors of Mediterranean cooking with a decadent finishing touch.
Ingredients
- •1 pound salt cod
- •8 cloves garlic
- •⅓ cup extra-virgin olive oil
- •4 cans diced tomatoes
- •¼ teaspoon sugar
- •6 tablespoons mayonnaise
- •¼ cup crème fraîche
- •1 tablespoon water
Cooking Instructions
- 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).
4320 min
- 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.
15 min
- 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.
60 min
- 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.
10 min
- 5.
Preheat broiler.
5 min
- 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.
2 min
