1. If the cod is salted, desalt it following the recommendations of our seller; if the cod is frozen (which are of excellent quality) defrost it in the refrigerator and give it a small bath of water before use and dry it with kitchen paper before putting it in the oil. Follow the same technique for fresh cod.

2. Oil for confit. Place the oil in a saucepan in which the diameter is not too large so that the 4 cod fillets are almost submerged. Starting from cold, add the thyme, bay leaf and 2 cloves of garlic and heat until it does not exceed 80º. Maintain at a temperature of 60º – 80º for about 7 minutes.

3. Put the well-dried fillets with the skin facing up into the saucepan. Confit means cooking at a low temperature; Therefore, the cooking time we recommend is short and does not exceed 80º. A cod loin usually takes about 5 minutes to cook at this temperature. “Fish” the loins and keep them in a warm place.

4. Mushrooms. You can use fresh mushrooms such as black trumpet, porcini mushrooms (boletus edulis), chanterelles or saffron milk caps; but the variety is so great that it is best to try them out! They are usually delicious. With about 80 gr left over from the oil used to cook the cod, sauté the fresh, well-cleaned mushrooms in a non-stick pan. A sauté with very hot oil and perhaps adding a little more thyme leaves as well as fleur de sel, results in a firm mushroom without releasing any water.

5. Assembly. Use a warm plate to serve. Place a good amount of the mushroom used on the plate and the cod fillet on top. A few grains of fleur de sel, a few more drops of the oil from the confit and a touch of dill.

6. Cod is a fish that can be confit with great results. Try the same technique with shrimp, prawns or vegetables (not root vegetables due to their high carbohydrate content). The oil can be strained and reused within a week if stored in the refrigerator. Try grating a little lime peel or adding a dried chilli to the confit oil for more fun results.