Cod Confit with Saffron Sauce

15' Easy 12345

For the cod:
800g Cod fillet
Bertolli Extra Light EVOO
1 Clove of garlic

For the saffron-olive oil sauce:
The oil used to cook the cod
8 Sprigs of saffron


Step 1

For the cod: De-bone the cod fillets, if necessary.

Step 2

Cut the fillets into pieces weighing approximately 200g each

Step 3

Place the fillets in a saucepan and cover them with Bertolli Extra Light EVOO, cooking them on low heat for approximately 6 minutes. (Use a metal skewer to see if the fillets are cooked all the way through. The skewer should run through them with no resistance when they are completely cooked.)

Step 4

Remove the fillets from the oil and set aside.

Step 5

For the sauce: Heat 20ml of water and add the saffron, so that the water gradually takes on a yellow color.

Step 6

Take 2 – 3 tbsp of oil used to cook the cod and combine it with a bit of the oil, and beat together.

Step 7

Finally, add the saffron water and salt to taste.

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