Confit cod kokotxas in oil at a low temperature (around 65-70 ºC) is the secret to the silky texture served in great Basque restaurants. The gentle heat slowly melts the gelatin without drying out the piece, and in the process, you get oil loaded with collagen: the ideal base for emulsifying a pil-pil.
Confit is the technique that best respects the kokotxa. At 65 C, the gelatin melts slowly, the protein barely coagulates, and the result is a texture impossible to achieve with direct heat.
Ingredients
- 500 g desalted cod kokotxas (we use Desalted Cod Kokotxas - 500g)
- 300 ml extra virgin olive oil
- 3 whole garlic cloves, crushed
- 1 sprig fresh rosemary
- 1 bay leaf
- Black peppercorns
Step-by-step preparation
- Infuse the oil Heat the oil with the garlic, rosemary, bay leaf, and a few peppercorns over very low heat for 10 minutes. The oil should be at 60-65 C (use a thermometer).
- Confit Submerge the kokotxas in the infused oil. Maintain a stable temperature between 60-65 C for 12-15 minutes. Do not let it rise above 70 C.
- Rest Remove from heat and leave the kokotxas in the oil for 5 more minutes. Residual cooking will finish the job.
- Serve Remove the kokotxas with a slotted spoon. Serve them over mashed potatoes, a bed of roasted peppers, or simply with a few drops of the infused oil and flaky salt.
Our secret tip
Save the confit oil — it's loaded with gelatin and flavor. Use it to make a pil-pil, a vinaigrette, or to sauté vegetables.
Buy it at BacalaloDesalted Cod Kokotxas - 500g€21.97 · 24-48h refrigerated delivery →Frequently asked questions
At what temperature are kokotxas confit?
Between 65 and 70 ºC. The oil should be warm, never bubbling. If you don't have a thermometer, the point is when you can put your finger in (carefully) and withstand the heat without burning yourself.
How long does it take?
Between 5 and 8 minutes depending on the thickness. The kokotxas will be done when they release their gelatin and become white and firm but tender.
What is the resulting oil used for?
It is loaded with collagen and flavor: it is perfect for thickening a pil-pil, dressing, or cooking other pieces of cod.
