Salt Cod in Tomato Garlic Confit

Salt Cod in Tomato Garlic Confit
Photo by Matthew Hranek


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

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


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