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Photo credit: Fernando Madariaga_ © ICEX
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Ingredients:
- One steak of desalted cod per person. If it’s not desalted, put it in water for about 8 hours
- One clove of garlic per piece of cod.
- Cayenne pepper to your liking
- 2 garlic cloves
- Extra virgin olive oil
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Prep: 10 min
Cook: 20 min
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Yield: 2-4 servings
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Nutrition Facts: 100gr – 182kcal and 13,7gr fat
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Preparation:
- Heat up the clay pot (or pan) and add the oil, just enough to cover the bottom of the pan.
- Add the peeled garlics and the chili(s) to the oil.
- Simmer gently until the garlics are golden. Remove them and save them for garnish.
- Add the cod to the same oil with the skin side down and simmer over medium heat for 5 minutes.
- Turn it over and simmer for 3 minutes.
- Remove the cod and cover it to keep it warm.
- Take the pan off the heat and wait for the oil to cool down.
- Put the oil in a squeeze bottle, a high cup or a small jar.
- To emulsify the olive oil, use a bowl and a balloon whisk and add the oil in little by little as you whisk until getting a creamy yellow sauce.
- Cover the cod with the sauce and sprinkle with the fried garlic and chili.
¡Buen provecho!
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Learn to cook this and other traditional recipes on our Tapas Cooking Classes
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