Bacalao with Garlic Olive Oil

Method

1. 01

   Step 1

   If using salt cod, buy it already desalted or follow the supplier refrigeration and soaking instructions well in advance.

2. 02

   Step 2

   Warm oil with garlic and chili over low heat until garlic turns pale gold; lift out garlic.

3. 03

   Step 3

   Add fish skin-side up and cook gently 5–6 minutes, then turn and cook until the thickest part reaches 63°C.

4. 04

   Step 4

   Lift fish onto warm plates. Let the pan oil cool slightly, then swirl or whisk to combine with fish juices; a stable emulsion may take practice.

5. 05

   Step 5

   Spoon oil and juices over fish and finish with reserved garlic and parsley.