A pound of salt cod covered in a delicious herb, chili pepper and garlic sauce.
ingredients
directions
Soak salt cod in water for at least 2 days in the fridge before using. Change the water every 6 to 8 hours. Rinse well. Cut the fish on the diagonal into equal sized thin pieces. Heat olive oil on medium in a large deep skillet or sauté pan. Add the sliced garlic and gently cook for 2 minutes or until just turning golden. Add the chile, saffron and fish. Reduce heat to low.
Cod must be completely immersed in oil. Add oil if necessary. Cook cod in oil very gently while continuously turning the pan gently in a circular motion over the heat. As the cod cooks it releases it’s protein, which looks like little white lumps. The protein emulsifies into the oil as you swirl it around in the pan. The cod should take about 8 to 10 minutes to cook. Sauce will turn a milky white colour. Remove pan from heat. Remove the fish to another dish. Whisk in the lemon juice. The sauce will thicken immediately. Stir in parsley.
If sauce is very loose, remove and reserve the fish. Use a hand blender to finish emulsifying the sauce. Add the lemon juice and keep blending to achieve a creamy sauce.
Pour sauce over fish.