Salt Cod in Tomato Garlic Confit

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This salt cod with tomato and garlic confit is a sophisticated yet comforting heart-healthy dish that celebrates the deep, savoury flavours of the Mediterranean. By slowly simmering garlic cloves in extra-virgin olive oil before combining them with vine-ripened tomatoes, you create a rich, marmalade-like base that perfectly complements the delicate flakes of the fish. It is a wonderful way to enjoy white fish, providing a balanced meal that feels indulgent while remainly lean and nutritious.

Preparing this classic seafood recipe is a rewarding process that begins with traditional soaking to achieve the perfect texture. Once the cod is poached and nestled into its thick tomato sauce, a light glaze of crème fraîche and mayonnaise provides a beautiful golden finish under the grill. Serve this vibrant dish with steamed seasonal greens or a crisp salad for a light yet satisfying dinner that is sure to impress your guests.

Ingredients for Salt Cod in Tomato Garlic Confit

450g centre-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces
8 large garlic cloves, peeled
80ml de aceite de oliva virgen extra
4 (400g) cans diced tomatoes, drained
1/4 cucharaditas de azúcar
90 ml de mayonesa
60ml de crème fraîche
1 cucharada de agua

How to make Salt Cod in Tomato Garlic Confit

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 .

Drain cod and transfer to a 3-quart saucepan, then add 1450ml 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.

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.

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.

Precaliente la parrilla.

Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Grill fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.