Summary: Confit cod is a low-temperature cooking technique where cod is fully submerged in olive oil and cooked very slowly at a temperature between 55 °C and 70 °C. The result is spectacular: a silky, melting, and delicate flesh that flakes perfectly, retaining all its juiciness and concentrated flavor. It's the technique used by Michelin-starred restaurants for their cod dishes, and it's easier than it seems.
What is confit and why it works so well with cod
Confit cod is a low-temperature cooking technique where cod is fully submerged in olive oil and cooked very slowly at a temperature between 55 °C and 70 °C. The result is spectacular: a silky, melting, and delicate flesh that flakes perfectly, retaining all its juiciness and concentrated flavor. It's the technique used by Michelin-starred restaurants for their cod dishes, and it's easier than it seems.
Confit has been used for centuries as a preservation method (duck confit, for example), but applied to cod, it has become popular in high-end Spanish cuisine in the last two decades. At Bacalalo, we regularly confit cod for demonstrations at the Mercat del Ninot, and it always causes a sensation due to the unparalleled texture achieved.
The science behind confit
Why does it work so well? At low temperatures (55-70 °C), cod proteins gradually denature without violently contracting. This means the muscle fibers soften and separate into delicate flakes without expelling juices. The result is cod that retains all its internal moisture and acquires a texture that is both firm and melting, impossible to achieve with other cooking techniques.
You'll find our selection of cod directly on the catalog page: desalted, salted, Icelandic, smoked, cheeks, and brandade, all selected piece by piece.
Above 70 °C, proteins begin to contract and squeeze out juices. This is what happens when baked or grilled cod becomes dry: the temperature was too high, and the fibers shrank. Confit avoids this problem by maintaining a stable and controlled temperature throughout cooking.
The oil, in addition to being the cooking medium, acts as a thermal insulator: it maintains a constant temperature and uniformly surrounds the cod, without hot spots or cold areas. It's a perfectly homogeneous cooking process.
Ingredients
- 4 loins of desalted cod weighing 180-200 g with skin
- 500 ml - 1 liter of extra virgin olive oil (enough to completely cover the cod)
- 4 cloves of garlic (optionally sliced)
- 1-2 dried chili peppers (optional)
- 1 sprig of fresh thyme or rosemary (optional)
- Black peppercorns
The cut: for confit, the loin is the ideal option due to its uniform thickness (3-4 cm). The rib portion also works, but the presence of the bone can make uniform cooking difficult. Avoid thin cuts: they overcook quickly even at low temperatures.
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Step-by-step technique
1. Bring the cod to room temperature (15 minutes)
Take the cod out of the refrigerator 15-20 minutes beforehand. Cold cod from the fridge takes longer to reach internal temperature, and cooking is less predictable. Dry it thoroughly with paper towels.
2. Heat the oil (5-10 minutes)
Pour the oil into a wide, shallow pot where the loins can fit in a single layer. Add the sliced garlic, chili pepper, and aromatic herbs. Heat over low heat until the oil reaches 65-70 °C. Use a kitchen thermometer: this temperature is crucial.
3. Submerge the cod
Place the loins in the oil, skin-side down. The oil should completely cover the loins. If it doesn't, add more. The temperature will drop when the cod is added; adjust the heat to return to 65-70 °C and keep it stable.
4. Confit (18-25 minutes)
Cook at a constant temperature between 65-70 °C for 18-25 minutes, depending on the thickness of the loin. The oil should never bubble: if you see bubbles, it's too hot. Proper confit is silent and slow. You'll know it's ready when the flesh looks opaque and separates easily into flakes when gently pressed with a spatula.
5. Remove and drain
Remove the loins from the oil with a slotted spatula and place them on paper towels to remove excess oil. Confit cod should have a thin, shiny film of oil, not be dripping.
Temperature and time chart
- 55-60 °C: mild confit (sashimi-style). The flesh remains translucent in the center, with an almost raw texture. Only for top-quality and perfectly desalted cod. Time: 20-25 min.
- 62-65 °C: medium confit. Melting texture, the center still slightly pink/translucent. This is the point many Michelin-starred restaurants use. Time: 18-22 min.
- 65-70 °C: classic confit. Silky, opaque texture, flakes perfectly. This is the point we recommend for home cooking. Time: 15-20 min.
- 70-75 °C: firm confit. Firmer texture, similar to cooked cod but juicier. Time: 12-15 min.
General rule: lower temperature, longer time. And the thicker the loin, the longer it will need, regardless of temperature. A kitchen thermometer is an indispensable investment for confit.
Professional tips
- Thermometer is mandatory: without a thermometer, you're guessing. The difference between 60 °C and 80 °C is enormous in the result. A digital kitchen thermometer costs less than €10 and will change the way you cook.
- Flavored oil: garlic, chili peppers, and herbs infuse their flavor into the oil during confit. The resulting oil (filtered) is a treasure for dressing salads, toasts, or pasta.
- Cod must be dry: any drop of water on the cod in contact with hot oil will cause splattering. Dry it thoroughly.
- Single layer: never stack the loins. Each one must be completely submerged and not touching another.
- Do not move the loins: confit cod is delicate. If you touch it with a spoon or fork during cooking, it will break.
- Reuse the oil: confit cod oil, filtered and stored in a glass jar, can be reused 2-3 times for more confit cod or for sautéing. It has a spectacular flavor.
What oil to use for confit cod
The choice of oil influences the final result:
- Mild extra virgin olive oil (Arbequina): our recommendation. Delicate flavor that doesn't mask the cod, with enough personality to add nuances. This is what we use at Bacalalo.
- Intense extra virgin olive oil (Picual, Cornicabra): for those who want a more potent flavor. Works well if the cod will have an equally intense accompaniment.
- Mild olive oil (0.4°): a more economical option for confit where the oil is discarded. Works correctly but with fewer flavor nuances.
- Sunflower oil: not recommended. It adds no flavor and does not have the antioxidant properties of olive oil.
Accompaniments and plating
Confit cod is a technical dish, so it deserves a presentation to match:
- Mashed potatoes: the classic accompaniment. A smooth, creamy purée that contrasts with the flaked texture of the confit.
- Pisto or escalivada: roasted or confit vegetables pair perfectly with cod.
- Piquillo pepper cream: a red, sweet base that contrasts visually and tastefully.
- Bed of sautéed spinach: a green touch that adds freshness and color.
- Mild vinaigrette: a drizzle of citrus or nut vinaigrette breaks the richness of the oil.
- Confit oil: a drizzle of the confit oil itself (filtered) as a sauce. It's intensely flavorful.
Storage
- In its own oil: if you store the cod submerged in the confit oil, it keeps for up to 4-5 days in the refrigerator. The oil acts as a barrier against air.
- Without oil: in an airtight container, up to 2-3 days in the refrigerator.
- Reheating: re-submerge it briefly in oil at 50-55 °C for 5-7 minutes. Never reheat in the microwave: it ruins the silky texture.
- Freezing: not recommended. The texture of confit changes significantly with freezing.
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Conclusions
- What is confit and why it works so well with cod: Confit cod is a low-temperature cooking technique where cod is fully submerged in olive oil and cooked very slowly at a temperature between 55 °C and 70 °C.
- The science behind confit: Why does it work so well?
- Ingredients: The cut: for confit, the loin is the ideal option due to its uniform thickness (3-4 cm).
- Step-by-step technique: Take the cod out of the fridge 15-20 minutes beforehand.
- Temperature and time chart: General rule: lower temperature, longer time.
Frequently Asked Questions
At what temperature should cod be confited?
Between 65-70 °C for home use. Professional restaurants work between 55-65 °C for a more melt-in-your-mouth texture. Never exceed 75 °C or you will lose the silky texture of confit. Conclusions What is confit and why does it work so well with cod: Confit cod is a low-temperature cooking technique where the cod is completely submerged in olive oil and cooked very slowly at a temperature between 55 °C and 70 °C.
How much oil is needed for confit?
Enough to completely cover the fillets, usually between 500 ml and 1 liter depending on the size of the pot. The oil can be reused 2-3 times. Reuse the oil: the cod confit oil, filtered and stored in a glass jar, can be reused 2-3 times to confit more cod or for stir-fries.
Can cod be confited without a thermometer?
It is very risky. The difference between 65 °C and 85 °C is invisible to the naked eye but dramatic in the result. Invest in a digital thermometer: it costs less than 10 €. Reuse the oil: the cod confit oil, filtered and stored in a glass jar, can be reused 2-3 times to confit more cod or for stir-fries.
Can confit oil be reused?
Yes. Filter it with a fine strainer after each use and store it in a glass jar in the fridge. It can be used 2-3 times for confit or for cooking, and it is delicious for dressing salads or toasts.
What cut is best for confit?
The thick loin of 3-4 cm, with skin. The skin protects the flesh and the subcutaneous gelatin provides an extra texture to the confit. Ingredients: The cut: for confit, the loin is the ideal option due to its uniform thickness (3-4 cm).
Buy perfect cod loins for confit at Bacalalo.
→ Prepare it with Bacalalo products: Extra clean desalted cod fillet
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