Cod Confit in MasterChef: the challenge that made history

Confit cod in MasterChef: the challenge that made history

Confit cod has appeared in multiple editions of MasterChef Spain, but it was in MasterChef Celebrity where it became an iconic dish. Contestants had to prepare a cod loin confited at a low temperature, accompanied by roasted peppers and a crispy pork rind. What seemed like an accessible recipe ended up being the most tense elimination challenge of the season.

The main problem was the oil temperature. Confit is not frying: it requires maintaining the oil between 60 °C and 80 °C for an extended period. Several contestants exceeded 90 °C and ended up with dry and fibrous cod instead of the silky and unctuous texture that defines a good confit. Jordi Cruz, a member of the jury, summarized it this way: "Confit cod is an exercise in patience and thermometer."

This recipe we present is inspired by that challenge, but enriched with more than three decades of experience selecting and preparing cod. At Mercat del Ninot in Barcelona, we have been working with the best pieces of North Atlantic cod since 1990, and we know every nuance of this extraordinary fish.

What confiting means and why it works with cod

Confit is a slow cooking technique in fat (usually olive oil) at a low and controlled temperature. Unlike frying, where the oil exceeds 170 °C, confiting is done between 60 °C and 80 °C. This low temperature allows the fish proteins to coagulate gently, without contracting or expelling internal moisture.

The result is a texture that cannot be achieved with any other cooking method:

• Silky exterior: the natural gelatin of the cod partially melts, creating a shiny and unctuous layer.
• Juicy interior: the cod fibers remain separate and tender, almost melting at the touch of a fork.
• Concentrated flavor: since there is no evaporation of juices, all the flavor stays within the fish.
• Flavored oil: the oil absorbs the notes of the cod and the herbs we add, becoming a sauce in itself.

Cod is especially suitable for confiting because its firm flesh and thick flakes withstand prolonged cooking well without falling apart. In addition, the residual salt from desalting interacts with the oil, creating a natural emulsion reminiscent of pil-pil, but more subtle.

Ingredients for 4 people

For the confit cod

• 4 quality desalted cod loins (about 180g each)
• 500 ml mild extra virgin olive oil (arbequina ideal)
• 4 sliced garlic cloves
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 dried chili (optional)

For the roasted peppers

• 4 large red peppers
• 2 tablespoons extra virgin olive oil
• Maldon sea salt flakes

For the crispy pork rinds

• 200g thinly sliced Iberian pork belly
• 1 teaspoon sweet paprika from La Vera

The cod makes all the difference.

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Cod preparation: perfect desalting

Desalting is the invisible phase that determines the success of any cod recipe. For confiting, you need precise desalting: neither too salty (it would overpower the dish) nor too desalted (the cod would be bland and soft in texture).

Desalting process for confiting:

1. Cut the loins into individual portions before desalting. Smaller pieces desalt faster and more uniformly.
2. Submerge in cold water in the refrigerator. Change the water every 8 hours.
3. Total time: 36-48 hours for thick loins. For confiting, a slightly shorter desalting (36 hours) is preferable, leaving a residual salt point that will enhance the flavor during slow cooking.
4. Taste for salt: cut a thin corner and taste it raw. It should taste like fish with a pleasant salty touch, not just salt.
5. Dry the loins with absorbent paper. External moisture is the enemy of confiting because it causes bubbles and splashing in the oil.

A professional trick: after drying the loins, leave them at room temperature for 30 minutes before confiting. If they go directly from cold to oil, the temperature difference makes it difficult to maintain a stable 65-70 °C.

Confit step by step: temperature and times

This is the critical phase. The one that tripped up the MasterChef contestants. Follow these steps precisely:

1. Prepare the flavored oil: pour the olive oil into a wide, shallow pot. Add the sliced garlic, rosemary, bay leaf, and chili. Heat over very low heat until the oil reaches 60 °C. Maintain for 10 minutes for the aromas to infuse.
2. Control the temperature: you need a kitchen thermometer. There are no shortcuts. The ideal range is 65-70 °C. Above 80 °C, the cod starts to cook too quickly. Below 55 °C, cooking will be insufficient.
3. Introduce the loins: place them skin-side up. The oil should cover them completely. If you don't have enough oil, add more. The cod must be submerged.
4. Confit for 20-25 minutes: at 65-70 °C, a 3 cm thick loin needs about 20 minutes. You'll know it's ready when the flakes begin to separate slightly and the surface has a shiny, gelatinous appearance.
5. Rest in the oil: turn off the heat and leave the cod in the oil for 5 more minutes. This resting period equalizes the internal temperature and improves the final texture.

Signs that it's perfect: when gently pressed with a finger, the loin yields without resistance. The flakes separate on their own. The surface shines. When cut, the interior is opaque and uniform, with no translucent areas (raw) or dry and fibrous areas (overcooked).

Roasted peppers: charcoal grilling technique

In MasterChef, they roasted the peppers directly over the stove flame. At home, you can replicate it in several ways:

Option 1 — Oven at maximum power (250 °C): place the whole peppers on the oven rack with a tray underneath. Roast for 30-40 minutes, turning them every 10 minutes, until the skin is black and blistered all over.

Option 2 — Direct flame: if you have a gas stove, place the peppers directly on the burner grate over medium-high heat. Turn with tongs every 2-3 minutes. They will be ready in 12-15 minutes.

Option 3 — Barbecue: the best option if you have it available. The smoke from the coals adds a depth of flavor impossible to replicate in the oven.

Once roasted, place them in a closed plastic bag or a bowl covered with plastic wrap for 15 minutes. The steam will loosen the burnt skin. Then, peel under a gentle stream of water, remove the seeds, and cut into wide strips. Dress with a drizzle of olive oil and a few flakes of Maldon salt.

Crispy pork rinds: the touch of texture

The pork rinds provide the crunchy contrast that this dish needs. The key is to make them completely crispy without burning or becoming chewy.

1. Cut the pork belly into half-centimeter thick strips. If you freeze it for 20 minutes beforehand, it will be easier to cut thinly and uniformly.
2. Cold cooking: place the strips in a cold pan, without oil. Turn on medium-low heat. The pork belly will gradually release its own fat.
3. Patience: it will take about 12-15 minutes. Do not raise the heat. Slow cooking melts the internal fat and leaves the pork rind crispy without charring it.
4. Drain on paper and immediately sprinkle with sweet paprika from La Vera. The residual heat will activate the aromas of the paprika.

The pork rinds can be prepared in advance and reheated for 2 minutes in an oven at 180 °C just before serving.

MasterChef-style plating

MasterChef's plating follows a clear visual logic: base, protagonist, accompaniment, texture, and finish. Apply it like this:

1. Base: place the roasted pepper strips in the center of the plate, forming an irregular nest. Do not stack them; distribute them naturally.
2. Protagonist: with a wide spatula, remove the cod loin from the oil, let it drain for a few seconds, and place it on the peppers. Skin-side up.
3. Texture: lean 3-4 pork rinds at an angle against the cod. Let them be visible, giving verticality to the dish.
4. Sauce: a spoonful of the strained confit oil around the plate. Not on top of the cod, but forming a mirror at the base.
5. Finish: a few flakes of Maldon salt on the cod, some fresh parsley leaves or green sprouts, and a thin drizzle of quality extra virgin olive oil.

On MasterChef, Samantha Vallejo-Nágera emphasized the importance of not overfilling the plate: "Less is more. Let the cod speak for itself." Three well-executed elements impress more than ten mediocre ones.

Common mistakes when confiting cod

These are the mistakes we saw on MasterChef and that home cooks also make:

• Oil too hot: the number one mistake. If you see active bubbles around the cod, the oil is too hot. Immediately lower the heat and wait for it to stabilize.
• Cod directly from the refrigerator: the cold piece chills the oil suddenly. Take the cod out 30 minutes beforehand.
• Too little oil: the cod must be completely submerged. If it shows, that part cooks unevenly.
• Moving the cod: once submerged, do not touch it. Moving it breaks the flakes and ruins the texture.
• Excessive desalting: overly desalted cod becomes bland and cottony in texture when confited. Residual salt is part of the flavor.
• Serving cold: confit cod should be served warm. If you wait too long, the natural gelatin solidifies and loses its unctuous texture.

Recipe variations

The confit cod base allows for multiple accompaniments beyond peppers and pork rinds:

• With brandade: serve the confit loin on a bed of cod brandade (potato puree with flaked cod and olive oil). This doubles the presence of cod in two different textures.
• With piquillo cream: blend roasted piquillo peppers with a confit garlic clove and a splash of cream. A perfect base for the loin.
• With aioli foam: a soft aioli mounted with a siphon provides lightness and a garlic contrast that naturally combines with cod.
• With kokotxas: add some cod kokotxas to the confit oil during the last 5 minutes. Their gelatinous texture contrasts with the firmness of the loin.

Pairing: what wine to serve

Confit cod with roasted peppers calls for a wine that balances the unctuousness of the oil and the sweetness of the pepper:

• Aged Albariño: the acidity of Albariño cuts through the fat of the confit, and the months on lees provide body to accompany the intensity of the dish.
• Godello: mineral, with medium body, works especially well with roasted peppers.
• Viura de Rioja: if you prefer something more neutral, a young white Rioja provides freshness without competing.
• Txakoli: its slight fizz and high acidity cleanse the palate between bites. Ideal in summer.