Two days before, place the cod in water to desalt it. During that time, change the water up to four times a day. Once two days have gone by, drain the water and remove the bones.
Heat the Virgin Olive Oil in an earthenware pot and add the finely sliced garlic and guindilla pepper. Sauté until golden, remove from the heat and set aside.
Place the cod with the skin-side upwards in the same Olive Oil, which is now infused with garlic and pepper flavours. Sauté for a few minutes, then turn over (cooking time will vary depending on the quality and size of the cod). Remove the cod from the oil and place it on a plate. The cod will continue to release a salty liquid. Collect this liquid and keep it in a bowl.
In the pot, you will now have a mixture of Virgin Olive Oil flavoured with garlic, guindilla pepper and cod juices. Put the mixture into another container and let it cool.
In the same earthenware pot, heat a little bit of fresh oil and add this mixture along with the salty liquid from the cod. Thicken the contents using circular movements, incorporating more oil and salty liquid little by little until the sauce is dense and thick.
Place the cod and the vegetables into the pot. Let the mixture warm over a low heat. Now it’s ready!
You can serve the dish in the earthenware pot or place the slices of cod on a plate and pour the sauce on top.
You can serve the dish in the earthenware pot or place the slices of cod on a plate and pour the sauce on top.
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