- 2 pounds salt cod, desalted
- 1 1/2 cups olive oil
- 3 cloves garlic, sliced
- 1 small dried hot chile, seeded and cut into rings
Drain the salt cod. Cut into 3-inch squares, leaving the skin.
In a 12-inch cazuela, heat the olive oil over medium heat. When the oil is hot, add garlic and chile and fry, stirring occasionally, for 2 to 3 minutes, or until the garlic starts to turn golden. Transfer the garlic and chile to a small bowl and reserve for garnish. Reserve the oil in the cazuela.
Decrease the heat to medium-low and add the cod pieces to the oil. Simmer for about 10 minutest. Using a slotted spoon, transfer the cod to a plate and then pour the olive oil into a wide heatproof bowl to cool. When the cod is cool enough to handle, remove any errant bones, leaving the pieces as intact as possible.
Return the cod pieces, skin side up and in a single layer, to the cazuela.
Place the cazuela over medium heat and begin by spooning 2 or 3 tablespoons of the olive oil over the cod. Rotate the cazuela in circular motions over the burner. Continue the motion until the first drops of oil start to emulsify. You will know that the emulsion is beginning when the oil drops turn pale and cling to one another. Eventually the whole sauce will turn pale white.
Continue to rotate the cazuela, interrupting only to add the olive oil gradually, spoonful by spoonful, until all the oil is incorporated into the emulsion. It will take from 15 to 30 minutes to make the sauce.
Garnish with the reserved garlic and chile. Serve hot or warm.I hope you will enjoy this dish! :)