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Ingredients
- 1 lb salt cod
- 1/2 c. extra virgin olive oil
- 2 x garlic, cloves, finely, sliced
- 1 sm chili pepper, finely, minced several threads saffron juice from half a lemon
- 1/2 bn parsley, fresh, flat-leaf, finely, minced
Directions
- Soak salt cod in water for at least 2 days in the fridge before using. Change the water every 6 to 8 hrs. Rinse well. Cut the fish on the diagonal into equal sized thin pcs. Heat extra virgin olive oil on medium in a large deep skillet or possibly saute/fry pan. Add in the sliced garlic and gently cook for 2 min or possibly till just turning golden brown. Add in the chile, saffron and fish. Reduce heat to low.
- Cod must be completely immersed in oil. Add in oil if necessary. Cook cod in oil very gently while continuously turning the pan gently in a circular motion over the heat. As the cod cooks it releases it's protein, that looks like little white lumps. The protein emulsifies into the oil as you swirl it around in the pan. The cod should take about 8 to 10 min to cook. Sauce will turn a milky white colour. Remove pan from heat. Remove the fish to another dish. Whisk in the lemon juice. The sauce will thicken immediately. Stir in parsley.
- If sauce is very loose, remove and reserve the fish. Use a hand blender to finish emulsifying the sauce. Add in the lemon juice and keep blending to achieve a creamy sauce.
- Pour sauce over fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 2 servings | |
| Calories 1146 | |
| Calories from Fat 527 | 46% |
| Total Fat 59.46g | 74% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 15940mg | 664% |
| Potassium 3372mg | 96% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.9g | 1% |
| Protein 142.95g | 229% |
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