Summary: Cod confit in olive oil is the cooking technique that best preserves the intrinsic qualities of cod: its flaky texture, its natural juiciness, and that deep, clean taste of the sea that distinguishes premium Gadus morhua from any other fish. Confit is not frying or boiling: it is submerging food in oil at a very low, constant temperature, cooking it gently until it is tender, juicy, and virtually melts in your mouth.
This technique, used in Spanish haute cuisine since the 90s but present in traditional Basque cooking long before, transforms cod into what seems like a gastronomic miracle: the flesh separates into perfect flakes that almost dissolve in the mouth, the fish's natural gelatin remains intact, and the olive oil becomes a conductor of aromas that amplifies the cod's flavor without overpowering it.
At Bacalalo, we have been selecting Gadus morhua cod from Iceland and Norway in Barcelona's Mercat del Ninot since 1990, and confit is the technique we most recommend for premium loins. We explain the complete technique, with all the details on temperature, timing, and oil aromatization, so that the result at home is as good as in any restaurant.
Contents
Ingredients for 4 people
For the confit:- 4 desalted cod loins, 180-200 g each (or 4 salted loins, 220-250 g)
- 400-500 ml of good quality extra virgin olive oil (you don't need the best for confit)
- 4 unpeeled garlic cloves, crushed
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 sprig rosemary (optional, adds an herbaceous touch)
- Black peppercorns (6-8 grains)
- Salt (a pinch, very little)
- Roasted piquillo peppers
- Sautéed spinach or chard with garlic
- Confit or steamed potatoes
- Mild aioli
- Grated fresh tomato with salt and oil
- Aromatized confit oil (the leftover oil is a treasure)
Step-by-Step Preparation
Step 1: Perfect Desalting for Confit
Confit tolerates no desalting errors: if the cod is too salty, the oil cannot compensate. If it's too desalted, it loses character. For loins 2-3 cm thick, 36-40 hours of desalting in cold water with changes every 8-12 hours is ideal.
A trick for loins destined for confit: in the last water change (the last 8-12 hours), add a little milk to the desalting water. Milk helps soften the skin's collagen and gives the confit cod an even silkier texture.
Bacalalo's desalted cod loins already come with the perfect salinity for confit.
Step 2: Dry the Cod
Remove the loins from the desalting water and dry them very well with paper towels, both on the flesh side and the skin. Surface moisture causes the oil to splatter when the cod is added and, more importantly, prevents the oil from properly contacting the fish's surface during confit.
Leave the loins on a rack or paper towels for 15-20 minutes at room temperature before confiting. Never take cod directly from a cold refrigerator to hot oil.
Step 3: Aromatize the Oil
In a deep saucepan or skillet large enough for the loins to be submerged (or almost), pour the olive oil and add the crushed garlic, thyme, bay leaf, rosemary, and peppercorns. Heat over very low heat for 10-15 minutes, until the oil is warm (55-60°C) and the aromas begin to release. At this point, the garlic will start to sizzle slightly.
The aromatized oil is part of the dish: it is not only the cooking medium but also a sauce in itself.
Step 4: The Exact Confit Temperature
This is the most important technical step. The cod should be confited at 65-70°C. Below this, it doesn't cook properly. Above this, it fries and loses the characteristic juiciness of confit.
At home, without a thermometer, you can guide yourself by the bubbles: the oil should have very small, scarce bubbles that rise slowly from the bottom. If the oil bubbles vigorously, it's too hot. If there are no bubbles, it's too cold.
Ideally, use a probe cooking thermometer, which you can find in any kitchen store for less than €15 and which completely changes the precision of your preparations.
Step 5: Confit the Cod
Submerge the loins in the aromatized oil, skin side up (the skin acts as a protective shield at the bottom of the pan). Make sure the oil completely or almost completely covers them. If there isn't enough oil, tilt the pan or use a smaller one.
Maintain a constant temperature between 65-70°C for the next 8-12 minutes, depending on the thickness of the loins:- 1.5 cm loins: 8 minutes
- 2.5 cm loins: 10-11 minutes
- 3 cm or thicker loins: 12-13 minutes
Do not touch the loins during confit. Simply check the temperature every couple of minutes and adjust the heat if necessary.
Step 6: Check for Doneness
The confit cod is ready when the flesh has become completely opaque and, when gently touched with a spoon, separates into flakes with light pressure. The inside should be thoroughly cooked but still very juicy, without releasing much of the white gelatin that indicates overcooking.
If in doubt, it's better to err on the side of a few extra seconds than too few: at 65-70°C, the margin of error is greater than at high temperatures, and the cod has a few minutes of tolerance before starting to dry out.
Step 7: Remove and Rest
Carefully remove the loins from the oil using a wide flat spatula. Place them on paper towels to drain excess oil. Let rest for 2-3 minutes.
The remaining confit oil is a luxury ingredient: filter it and store it in the refrigerator for up to 2 weeks. This oil makes the best vinaigrettes, dressings, and sauces in Spanish cuisine.
Step 8: Serve and Plate
Remove the skin (it comes off easily) and serve the loins on the chosen plate. Confit cod can be served warm or at room temperature, but never cold. Accompany with your chosen element (peppers, spinach, potatoes...) and drizzle with a thread of the aromatized confit oil.
Expert Tips
The thermometer is the most cost-effective kitchen investment. Confit at an exact temperature cannot be improvised. A probe thermometer costs less than €15 and allows you to replicate this technique with total precision every time. It's the kitchen gadget that most improves the quality of your dishes.
Confit oil is worth more than extra virgin oil. The oil left after confit has all the flavor of the cod, garlic, herbs, and pepper. It is a top-quality ingredient for vinaigrettes, confit potatoes, bread with oil, salad dressings... Never throw it away.
The cod should be at room temperature before confit. A cold loin from the refrigerator will drop the oil temperature several degrees when submerged. Take the cod out of the refrigerator 20-30 minutes before confiting.
Fewer cod per batch, better results. The more loins you put in at once, the lower the oil temperature. For 4 loins, do it in two batches of 2 if your pan is small. Or use a pan large enough for the cod to fit loosely.
Just right: always juicy, never dry. Perfect confit cod has the same texture as low-temperature Norwegian salmon: opaque, firm yet tender, with intact gelatin. If you see it releasing a thick white liquid, it is overcooked.
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Recipe Variations
Cod confit with tender garlic and chili. Substitute dried garlic with tender young garlic and add a dried chili pepper to the oil. The subtle spice of the oil aromatized with chili is extraordinary with confit cod.
Truffle cod confit. For special occasions, add a few slices of black truffle to the confit oil. Truffle and cod have a gastronomic affinity that few pairings can match.
Robuchon-style cod confit. The French master Joël Robuchon proposed a version with olive oil and 20% clarified butter, which gives the cod an even greater creaminess. Try it for special occasions.
What to Serve With It
- Grilled or oil-roasted piquillo peppers
- Soft and creamy aioli (garlic and oil emulsion)
- Sautéed spinach with garlic and raisins
- Potatoes confited in the same oil, thinly sliced
- Grated fresh tomato with fleur de sel and olive oil
- Aged white wine: Rioja white or Rueda Verdejo
Why Cod Quality Matters
Confit is the technique that most mercilessly exposes the quality of the cod. There's no sauce, no strong spices, no technique that can hide what the cod truly is. Inferior quality cod, with excess moisture, improper curing, or of a different species than Gadus morhua, is exposed in confit: mushy texture, neutral or excessively salty flavor, flakes that fall apart instead of separating cleanly.
At Bacalalo, we've known this since 1990 in Barcelona's Mercat del Ninot. Every loin we sell has the origin, thickness, and curing point that this technique demands. Our desalted cod comes ready for confit. And if you want the best of the best for a special menu, ask us about our first-selection loins of premium salted cod.
Frequently Asked Questions about Cod Confit
What exact temperature does cod need to be confited?
Between 65°C and 70°C. Below 60°C, it doesn't cook correctly. Above 75-80°C, it starts to fry and loses the juiciness of confit. A probe thermometer is an indispensable tool for controlling this temperature.
How much olive oil is needed to confit cod?
The loins should be submerged (or nearly so). For 4 standard loins in a medium pot, you'll need between 400 and 600 ml of oil. You can reduce the amount by using a smaller or taller pot.
Can the cod confit oil be reused?
Yes, and in fact, it's much more valuable after confit. Filter it to remove solids, store it in the refrigerator in a glass jar, and use it within the next 10-15 days for dressing, confiting vegetables, or making sauces.
Can cod be confited in the oven instead of in a pot?
Yes, the oven is even easier to control than the stovetop. Submerge the cod in oil in an oven-safe dish, cover with aluminum foil, and bake at 70°C (exact temperature on the oven thermostat) for 15-18 minutes. The result is excellent and more uniform.
How much confit cod is needed per person?
As a main course, 180-200g of desalted loin is the correct portion. Confit cod is quite rich in flavor and does not require very large servings.
Can frozen cod be confited?
It is not recommended. Frozen cod tends to release a lot of water during cooking, which lowers the oil temperature and completely alters the process. If you have no other option, thaw it completely in the refrigerator, dry it very well, and wait until the oil is at the right temperature before submerging it.
Can confit cod be eaten cold?
At room temperature, yes. Cold from the refrigerator, no: olive oil partially solidifies, and the cod's texture loses all its appeal. Take it out of the refrigerator 20 minutes beforehand if you've stored it there.
Can confit cod be prepared in advance?
Yes. You can confit the cod and store it submerged in the oil in the refrigerator for up to 2 days. Before serving, remove it from the oil and heat it for 2-3 minutes in a 60°C oven or in a pan with a few drops of the oil over very low heat.
What is the difference between confiting and poaching cod?
Poaching is a brief cooking in hot water or milk (85-90°C) that gives cod a firmer, cooked texture. Confit in oil at 65-70°C results in a completely different texture: juicier, with the gelatin intact and a more complex flavor thanks to the oil's aromas.
Can sunflower oil be used to confit cod?
Technically, yes, the temperature is the same. But olive oil is an essential part of the dish's flavor: its fruitiness and Mediterranean character complement cod in a way that sunflower oil cannot replicate.
Is a thermometer necessary for confiting at home?
It is not strictly mandatory but highly recommended. Without a thermometer, you can go by the bubbles (very small and few = correct temperature), but the margin of error is greater. For consistent results, invest in a probe thermometer.
Can cod be confited with or without skin?
With skin is traditional: the skin acts as a barrier that maintains the shape of the loin during confiting. Without skin, the cod tends to fall apart more easily. If you prefer to serve it without skin, remove it after confiting, as it peels off perfectly.
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Conclusion
Confit cod in olive oil is one of the most elegant and accessible techniques in Spanish cuisine. It requires attention to temperature and top-quality cod, but the process is simpler than it seems. The result is cod with a juiciness and delicacy that is hard to achieve with any other cooking technique.
We invite you to try this technique with the cod we select at Mercat del Ninot in Barcelona. At Bacalalo, you will find the perfect loins for confiting: top-quality Gadus morhua, with the thickness and curing point that allow this technique to shine in all its splendor. Because the perfect confit starts with the perfect cod.
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