Confit COD - Saborea España


Immerse the fish in olive oil on low heat (55 degrees) so that it cooks slowly.
Dice the onion,  sauté it with a bit more oil than usual, add the previously peeled, drained and chopped tomatoes, season with salt and a bit of sugar, finish cooking and pass through a conical strainer.
Fry the sliced garlic in ¼ litre of oil in a saucepan with ample room for the cod, remove it when golden brown, and add the cod confit.


Serves 4

  • 750 grams desalted cod

  • 1 large onion

  • 2 red and green roasting peppers

  • 3 very ripe tomatoes

  • 2 cloves of garlic

  • Oil
  • Salt
  • Sugar

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