How to confit cod
8 December 2014
To confit means to poach an ingredient in fat or oil. It is a classic French technique that is usually associated with duck legs but the firm texture of cod is also well suited to this gentle method of cooking. Confiting cod in oil accentuates the supple, tender texture of the fish and enhances the richness of the flavour.
Metric
Imperial
- 2 cod fillets, each weighing 150g
- 50g of sea salt
- 500ml of olive oil
Method
1
Rub the cod in salt and leave to cure lightly for 30 minutes; this will help the fish to firm up
2
Rinse off the salt and dry the fillets very thoroughly
3
Pour the oil into a saucepan and heat to 52˚C
4
Place the cod in the saucepan and cover with a cartouche (a round piece of parchment or greaseproof paper)
5
Cook for 15–20 minutes until the cod is opaque, cooked through and tender. The cod is cooked when a metal skewer runs through the thickest part with no resistance
6
Remove the cod from the oil with a slotted spoon, allowing the oil to drain, then serve immediately
Tips
Choose thick pieces of cod, preferably from the top of the loin, for even cooking
Variations
Serving suggestions
Confit cod can be served in the same way as pan-fried or roast cod or try Nuno Mendes’s Confit cod with egg yolk and saffron or Pascal Aussignac’s Confit line-caught cod with juniper ashes, butternut squash and liquorice sabayon.
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