Cod confit in oil

Ingredients

• 800 gsoaked and desalted salt cod
• 400 gcooked chickpeas
• 2peeled garlic cloves
• 2bay leaves
• 1 sprigrosemary
• 3sage leaves
• to tastejuniper berries
• about 600 mlextra-virgin olive oil
• to tastesalt
• to tastewhole black peppercorns
• 400 g net weightcanned chickpeas
• 1 stalkcelery
• 1 smallonion
• 1peeled garlic clove
• 2ripe tomatoes
• a couple of sprigsrosemary
• 1vegetable stock cube
• to tasteextra-virgin olive oil
• to tastesalt
• to tastepepper
• to tastechilli
• 12cherry tomatoes
• the tip of 1 teaspoongarlic powder
• 1.5 tablespoonssugar
• 2 tablespoonsextra-virgin olive oil
• to tastesalt
• to tastepepper
• 1leek
• as neededpeanut oil
• to tastesalt

Instructions

1. 1

   Prepare the tomatoes

   Wash and dry the cherry tomatoes, then halve them. Line a baking tray with baking paper, drizzle the paper with a little oil and scatter over some sugar. Arrange the tomatoes cut-side up.

2. 2

   Roast the tomatoes

   Season the tomatoes with salt, pepper and garlic, drizzle with oil and dust with sugar. Bake at 160°C for about 1 hour 30 minutes. Turn off the oven and leave the tomatoes inside to cool without opening the door, checking through the glass that they do not dry out too much.

3. 3

   Start the chickpeas

   Drain and rinse the chickpeas, then put them in a saucepan, preferably earthenware. Add finely chopped garlic, onion and celery, along with the bay leaf, chopped tomatoes, rosemary and a small piece of chilli.

4. 4

   Simmer the chickpeas

   Add 2–3 glasses of water and the vegetable stock cube. Cover and cook over low heat for about 20 minutes, or until the chickpeas are soft. Remove the rosemary and bay leaf and set aside some of the cooking liquid. Blend the chickpeas with the remaining aromatics and a little of the liquid until smooth.

5. 5

   Finish the cream

   Adjust the chickpea cream with salt and freshly ground pepper, then pass it through a sieve to remove any remaining skins. If it is too thick, add a few more spoonfuls of cooking liquid until creamy. Stir in a drizzle of oil and keep warm.

6. 6

   Prepare the cod

   Cut the cod into four portions and remove the skin. Rinse the pieces and pat dry with kitchen paper. Place them in a wide, heavy-based pan without overlapping, then add the bay leaves, whole garlic cloves, rosemary, sage, juniper berries and whole black peppercorns. Pour in enough oil to submerge the cod.

7. 7

   Cook gently

   Set the pan over low heat and bring the oil to 60°C, checking with a cooking thermometer. Keep the oil at a steady temperature and cook the cod for about 15–20 minutes, or until the flesh is tender.

8. 8

   Cut the leek

   Drain the cod when cooked. While it cooks, rinse the leek and remove most of the green leaves and the tougher parts. Dry it and cut it lengthways into thin strips. Heat peanut oil in a frying pan or deep fryer to 180°C.

9. 9

   Fry the leek

   Fry the leek strips for about 2–3 minutes, until crisp. Transfer them as they are ready to a double layer of kitchen paper to drain, then set aside.

10. 10

    Plate and serve

    Spread chickpea cream on each plate and place a cod portion on top. Garnish with the confit tomatoes and crisp leek, then serve straight away. The cod-cooking oil can be filtered to remove the herbs and spices and kept in the fridge for other fish cookery.

What is cod confit?

Confit is a slow-cooking technique in which food cooks gently while submerged in fat or oil. This Italian-style version pairs salt cod with chickpea cream, sweet oven-dried tomatoes and crisp leek.

The recipe works through contrast: tender fish and silky purée meet the concentrated sweetness of the tomatoes and the crunch of the garnish. Keeping the oil at a low, steady temperature is central to the fish’s soft texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 48g protein, 45g carbs, 29g fat.

Chickpeas and tomatoes provide most of the carbohydrates, while the cod supplies much of the protein. Olive oil used for confit and seasoning, plus the oil used to fry the leek, contributes most of the fat; the estimate depends on how much oil remains on the plated food. Balance the plate with a generous serving of green vegetables or salad.

Choosing and preparing the cod

Desalted cod: the recipe calls for salt cod that has already been soaked. Rinse and dry the portions before cooking so excess water does not cloud the oil.

Portions: cut the fish into four pieces and remove the skin as directed. Keep them in a single layer so the oil can surround each piece.

Keeping the oil steady

Temperature: use a cooking thermometer to bring the oil to 60°C and monitor it during cooking. A low hob setting helps prevent the temperature from climbing.

Doneness: after about 15–20 minutes, check that the flesh has become tender. The method relies on gentle heat rather than browning the fish.

Making smooth chickpea cream

Simmering: cook the chickpeas with the chopped vegetables, herbs and stock cube for about 20 minutes, until soft. Save some cooking liquid before blending.

Texture: blend with a little liquid, then sieve the cream to catch any lingering skins. Add more of the reserved broth a spoonful at a time if it is too thick.

Slow-roasting the tomatoes

Cut side up: arrange the halved cherry tomatoes this way so their cut surfaces remain exposed to the oven. Season them with oil, sugar, salt, pepper and garlic.

Gentle finish: bake at 160°C for about 1 hour 30 minutes, then leave the tray in the switched-off oven to cool. Keep an eye on them through the door so they do not become too dry.

Getting the leek crisp

Thin strips: cut the leek lengthways into fine pieces for a light, crisp garnish. Dry them well before frying.

Hot oil: fry at 180°C for about 2–3 minutes and drain on a double layer of kitchen paper. The leek can cook while the cod is in its oil bath.

Serving the dish

Warm base: keep the chickpea cream warm while the fish finishes cooking, then spread it beneath each cod portion. Add the tomatoes and leek just before serving to preserve their texture.

On the side: a crisp green salad or simply cooked seasonal vegetables make a fresh accompaniment without competing with the rich, savoury plate.

Recipe notes & tips

• Use a thermometer to keep the confit oil close to 60°C throughout cooking.
• Reserve the chickpea cooking liquid before blending so you can adjust the cream gradually.
• Leave the tomatoes in the cooling oven with the door shut, but check their progress through the glass.
• Dry the leek strips well before frying to reduce splattering.
• Prepare the tomato confit and chickpea cream ahead, then finish the cod and leek close to serving.
• Filter the cod-cooking oil to remove the aromatics before refrigerating it for another fish dish.

Variations

• Fresh cod: use fresh cod in place of desalted salt cod, seasoning the dish to taste.
• Herb change: swap the sage for a little thyme while keeping the other confit aromatics.
• Spicier cream: add a little more chilli to the chickpeas for a warmer finish.
• Extra vegetables: serve with lightly cooked greens alongside the chickpea cream.
• Smoother finish: blend the chickpeas for longer and sieve the cream carefully.

Common mistakes to avoid

• Overheating the oil: the fish may cook too quickly; monitor it with a thermometer and keep it at 60°C.
• Crowding the pan: overlapping portions cook unevenly; use a wide pan and keep the cod in one layer.
• Skipping the rinse: residual salt can make the dish too salty; rinse the already-desalted cod before drying it.
• Adding too much broth: the cream can become runny; blend in a little liquid at a time.
• Leaving the tomatoes unchecked: they can dry out too far; watch them through the oven door as they cool.
• Frying damp leek: wet strips can splatter and turn limp; dry them thoroughly before frying.

How to store

Refrigerate leftover cod, chickpea cream and tomatoes in separate airtight containers and use within 2 days. Reheat the fish gently with a little of its cooking oil, and warm the cream separately; the fried leek is best freshly made. Refrigerate filtered confit oil and use it for another fish cooking, as the recipe suggests.

Frequently asked questions