Salt Cod in Tomato Garlic Confit

Ingredients

• 1 pound center-cut skinless boneless salt cod (bacalao)
• ¹/₃ cup extra-virgin olive oil
• 4 14-oz cans diced tomatoes
• 8 large garlic cloves
• 1 tablespoon water
• ¼ cup crème fraîche
• 6 tablespoons mayonnaise
• + 1 more ingredients
• • ¼ teaspoon sugar

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 (see cooks' note, below). Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boi...

View full recipe at Epicurious