Confit of cod, green olives and red pepper gives a lush and tender, comforting product which can be added to other ingredients to make a dish, or served with bread only. To confit means to poach an ingredient in oil to preserve. This recipe is from Portuguese star chef Vitor Sobral´s book on codfish recipes. Remember to use only the best quality of codfish, as the quality of the raw material will be revealed. The salted, dry codifsh from Terra do Bacalhau is always cured for a minimum of 9 months, so it is always a good choice. By following this recipe on how to preserve the confit of cod you can keep the cans in the fridge and enjoy for many months to come.
2 kg Codfish loins, Terra do Bacalhau
300 g red pepper, peeled
200 g green olives, without pits
10 g de pennyroyal or spearmint
10 garlic cloves, sliced
1 bay leaf
Olive oil, extra virgin, to taste
- Always start by soaking the codfish according to instruction before preparing. To test if the fish is ready, take out a small piece of the thickest part of the loin and taste it. It should have an appealing saltiness when ready, but not too salty.
- Pre-heat the oven 150 °C.
- Place the cod, skinside up on a tray together with the other ingredients. Make sure that the olive oil covers the fish.
- Let the cod bake in the oven for 30 minutes. Take the cod out of the oven, remove the skin and flake.
- Place the cod into sterilized jars while still warm and close with a lid.Now the jars are prepared to be canned.
- Place the jars in a big pot with water, bring to a boil and let it continue to steam for another 15 minutes.
- Cool down quickly in water, not forgetting that a bottle can omny withstand 60 °C difference in temperature.