- Soak the cod in cold water between 24- 48 h changing the water several times to leach out the salt. If you are not sure if it’s still salted, just taste it.
- Peel and slice the garlic
- Cut the hot pepper into rings.
1. Before starting to cook, hold the pieces of cod under cold running water until they are perfectly clean. Remove the scales carefully. Rinse the fish once more.
2. Lay the pieces of cod on a clean cloth and dry very well.
3. In a heavy-bottom casserole or a large flame- proof clay dish pour the olive oil and heat on low.
4. Add the garlic and the hot pepper. When the garlic turns golden brown, remove from the heat and set aside on a plate . I recommend keeping a part of the oil in the side to help bind the sauce pouring it slowly.
5. Now place the pieces of cod skin down in the oil, that needs to be warm but never boiling, otherwise the sauce will never emulsify and will split. So, as the oil retains the heat for a good while, the casserole should be removed from the heat( if it starts to became cold , put it back on the low heat)
6. Move the pan back and forth constantly so that the skin releases it’s gelatine, which works to bind the sauce.
*You can use the oil you kept before, to help quicken the emulsifying, as it’s colder. Pour it slowly while you move the casserole.
7. Be patient and careful.
8. The sauce is ready when it looks thick. At that point the fish will be cooked too, due to the process this will take you about 10-15 minutes.
9. Arrange the garlic and hot peppers on top of the fish. The dish may be served now.
