COD CONFIT

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.