Flaky cod fillet in a creamy, thick garlic sauce with a hint of chili.
- 2 fresh cod fillets
- 4 medium garlic cloves sliced
- 1 red chili, seeds removed, chopped
- ½ cup olive oil
- In a medium-size, non-stick skillet, heat olive oil over medium-low heat. Add the garlic and red chili.
- Gently simmer the garlic and pepper for 4 minutes until the garlic is golden. With slotted spoon, remove the garlic and chili. Set aside.
- Increase heat to medium and add the cod fillets.
- Simmer the cod for 10 minutes, or until opaque and flaky.
- Remove the cod fillets from skillet and place them on a plate and cover with foil. Remove skillet from heat and let the olive oil cool down. Drain oil into a small bowl leaving about 2 tablespoons of oil in skillet,
- Whisk the olive oil until it starts to look a little pale.
- Gradually add teaspoons of the remaining oil from bowl. Add a little flour if necessary. Whisk constantly until oil becomes creamy and emulsified; about 20-30 minutes.
- Add pepper and salt to taste. Place the cooked salted cod steaks onto plates and cover with the sauce. Sprinkle with the fried garlic and red pepper. Serve immediately.
NOTE: You can use Salted Cod for this recipe but the fish must be soaked to remove salt. Put the salt cod in a large pot, add water until the fish is fully submerged. Let the cod soak for at least 8 hours to get rid of the salt. Drain and refresh the water twice. Drain water and pat the fish dry with paper towels. Use in recipe as directed.