Confit cod / Bacalhau Confitado

A confit is simply a method of slow cooking in fat or oil. The great variety of high quality Portuguese olive oil is a great excuse to try a twist on the traditional salted cod. This recipe brings together three classic ingredients of Portuguese cuisine: bacalhau, garlic and olive oil.

Confit Cod/Bacalhau Confitado
Confit Cod/Bacalhau Confitado

1 large salted cod steak (posta) soaked in changes of cold water for 48 hours

2 cups of extra virgin olive oil

1 bay leaf

1/2 lemon

6 cloves of garlic

Cayenne pepper (to taste)

Serves 4 as a starter

1. In a medium pot warm the olive oil and gently cook the garlic with the bay leaf, the main cod bone and some skin at low heat for 15 minutes. The cod bones and skin will intensify the taste of the olive oil and will help the sauce emulsify at the end. Once the garlic is cooked (it should be soft but remain white) remove and discard the bones skins and set the garlic to the side.

2. While the garlic is cooking prepare the cod by cutting into bite size pieces and removing any bones. Dry the cod pieces in kitchen paper and cook in the olive oil at low to medium heat for about 5 minutes in stages making sure not to crowd the pot. The idea is to poach gently rather than fry.

3. Remove the cod and set aside, let the olive oil cool down a little and blend in the garlic in a food processor or hand mixer adding the juice of 1/2 lemon. Taste the sauce and correct seasoning if necessary. The saltiness of the cod should be sufficient but more salt could be added. Serve the cod with the sauce sprinkled with cayenne pepper and some fresh green salad leaves.

Published by

Pedro Rebelo

Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture. Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy. His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.

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