Confit Cod Arguiñano Style: Low Temperature Recipe

Arguiñano and the art of confit: captivating simplicity

If there's one thing that defines Karlos Arguiñano's cooking, it's his ability to turn seemingly sophisticated techniques into accessible processes for anyone. Confit — cooking food submerged in fat at a low, constant temperature — is a perfect example. What in haute cuisine requires precision thermometers and sous vide equipment, Arguiñano solves with a saucepan, olive oil, and patience.

His philosophy is clear: the product is king. If you have good cod, you don't need elaborate sauces or complicated garnishes. Just treat it with respect, cook it slowly, and let it speak for itself. Confit is precisely that: a technique that doesn't add strange flavors, but enhances what the cod already has. The texture becomes silky, the flakes separate with a fork, and the flavor is pure and concentrated.

This recipe is inspired by Arguiñano's style, it is not a literal reproduction of any of his broadcasts. We have adapted the principles of his cuisine — premium product, simple technique, zero artifice — to use premium Icelandic cod from Bacalalo, which has been selecting the best pieces in Barcelona's Mercat del Ninot since 1990.

Icelandic cod is ideal for confit because its loins are thick, with long, firm fibers that maintain their structure during slow cooking. Lower quality cod would fall apart excessively; Icelandic cod remains whole, juicy, and with that laminated texture that is the hallmark of a great confit.

Ingredients for cod confit

For 4 people

For the confit

• 4 Icelandic cod loins (150-180 g each, desalted)
• 500 ml extra virgin olive oil (mild, arbequina type)
• 4 cloves garlic, peeled and lightly crushed
• 1 dried chili pepper (optional)
• 2 sprigs fresh parsley

For the basic garnish

• 500 g potatoes
• 1 green bell pepper
• Maldon flaky salt
• Chopped fresh parsley

Preparing the cod before confit

The pre-preparation of the cod is as important as the cooking itself. If you use dried cod, desalinate it in cold water in the refrigerator for 36-48 hours, changing the water every 8-10 hours. If you use already desalted cod, this step is not necessary.

Once desalted, thoroughly dry the loins with kitchen paper. Surface moisture is the enemy of confit: if the cod is wet, the oil will splatter and the cooking will be uneven. Arguiñano often insists on this detail: "dry it well, water and oil don't get along."

Check the loins and remove any visible bones with kitchen tweezers. Run your fingers over the surface to detect small bones. If the loins have skin, leave it on: during confit it will soften and you can give it a quick pan-fry at the end to make it crispy.

Bring the cod to room temperature by taking it out of the refrigerator 20 minutes before cooking. A cold loin from the refrigerator will need more confit time and the cooking will be less uniform. Ideally, it should be at room temperature.

Step-by-step confit technique

Step 1: Flavor the oil

Pour the extra virgin olive oil into a wide, shallow saucepan (such as a rondón or sauté pan). The oil should generously cover the loins, so adjust the amount according to the size of your pan. Add the crushed garlic cloves, dried chili pepper, and sprigs of parsley.

Heat over very low heat until the oil reaches 55-65°C. If you have a kitchen thermometer, use it. If not, Arguiñano's trick: insert the handle of a wooden spoon into the oil. If small bubbles form around the wood, it's ready. If it bubbles vigorously, it's too hot.

Step 2: Submerge the cod

Carefully place the cod loins into the flavored oil. They should be completely submerged. If any part sticks out, add more oil. The heat should be kept as low as possible — in most kitchens, this means the lowest setting on the smallest burner.

The temperature should never exceed 70°C. If you see the oil starting to bubble actively, remove the saucepan from the heat for a few minutes. Confit is a technique of patience: the cod cooks very slowly, and that's precisely what makes it special.

Step 3: Slow cooking

Confit the cod for 20-30 minutes, depending on the thickness of the loins. A 3 cm loin will need about 25 minutes; a thinner one, 15-20 minutes. You'll know it's ready when the flakes start to separate slightly when gently pressed with a spatula, and the flesh has changed from translucent to opaque white.

Do not stir or turn the loins during cooking. Confit is static — the enveloping heat of the oil cooks evenly on all sides. Moving the cod would only break it apart.

Step 4: Remove and serve

Using a slotted spoon or wide spatula, carefully remove the loins from the oil. Drain them briefly on kitchen paper. If you want crispy skin, place the loins skin-side down in a very hot pan for 30 seconds — only the skin touches the pan, and you'll achieve a spectacular contrast of textures.

Serve immediately over the chosen garnish, with a drizzle of the strained confit oil on top and some Maldon salt flakes.

Accompaniments for cod confit

Arguiñano's philosophy with accompaniments is not to compete with the star of the dish. Confit cod has a delicate flavor and silky texture that call for simple garnishes:

• Confit potatoes: Peel and slice the potatoes 1 cm thick. Confit them in the same oil used for the cod (once the fish is removed, increase to 80°C) for 20-25 minutes until tender. Serve them as the base for the cod.
• Piquillo peppers: Briefly heated in a pan with sliced garlic. Their sweetness complements the richness of the confit.
• Light pil-pil: Strain some of the confit oil and emulsify it in a wide pan by moving it back and forth. The gelatin from the cod will have thickened the oil, creating a natural pil-pil sauce with no extra effort.
• Seasonal vegetables: Grilled green asparagus, confit leek, or sautéed spinach. Arguiñano would say: "whatever you have in the fridge, well done."
• Warm salad: Sliced tomato, thin rings of sweet onion, and black olives, dressed with the confit oil.

Arguiñano-style tips for perfect confit

These principles capture the essence of Arguiñano's approach applied to cod confit:

• Mild extra virgin olive oil: Arguiñano prefers mild oils like arbequina or young picual for confit. A bitter or spicy oil will transfer those notes to the cod. Reserve intense oil for salads.
• Low and constant temperature: If in doubt, err on the side of too low. Cod confited at 55°C will take longer but will be juicier than one at 75°C. Haste is the worst enemy of confit.
• Do not salt beforehand: The cod already has salt from desalting. If you add more salt before confit, it will be too salty. Adjust the salt when serving, with Maldon salt flakes on top.
• Reuse the oil: The confit oil is flavored with the gelatin and juices from the cod. Strain it and store it in the refrigerator for up to a week. It can be used to make a pil-pil, sauté vegetables, or dress salads with a spectacular flavor.
• Uniform thickness: If your loins have very different thicknesses, the confit will be uneven. Try to make them all a similar thickness, or remove the thin ones earlier and leave the thick ones longer.
• The skin: crispy finish: Although confit leaves the skin soft, a final blast in a very hot pan (30 seconds, skin-only) gives it a crispness that contrasts wonderfully with the silky texture of the inside.

In summary, the key to Arguiñano's style boils down to three words: product, patience, and simplicity. Quality Icelandic cod, good oil, and low heat. Everything else is secondary.

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