The Catalan TableConfited Cod Loins with Porcini Mushrooms
Confited cod loins with porcini mushrooms, combining the tenderness of the salted cod with the earthy and intense flavor of the porcini, all enveloped by a delicate texture that melts in the mouth.
Ingredients
Servings:
4
Main Ingredients
- 4 loinsdesalted cod loin
- codfish skins and bones (ask the fishmonger)
- porcini mushrooms
- 2 clovesgarlic - leeks
- 2 leavesbay leaf
- 1 sprigparsley
- 1 pinchpepper
Nutritional Information
Per Serving (Approx.)
Calories
241 kcal
Protein
39 g
Fat
2 g
Carbohydrates
17 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Bay leaf and garlic infusion
- Pour a quantity of olive oil into a saucepan large enough to cover the cod completely later. Add 2 bay leaves and a couple of peeled and lightly crushed garlic cloves. Ensure that the oil is of high quality for better infusion.
- Turn on the heat to the lowest possible temperature, monitoring to make sure it does not reach a boil. Heat the oil for about 30 minutes, stirring occasionally so that the flavors of the bay leaves and garlic are infused into the oil, but without allowing the oil to shimmer. The goal is to warm it, not fry it.
- After 30 minutes, remove the saucepan from the heat and let the oil cool to room temperature. Once cool, strain the oil to remove the bay leaves and garlic cloves. Store the oil in an airtight container for later use.
Make a broth with the skin and bones of cod
- In a large pot, add one liter of cold water and incorporate the skins and bones of the cod. Place the pot over medium-high heat and bring the water to a boil, stirring occasionally, for a few minutes.
- Once the water is boiling, reduce the heat to medium-low and let the broth simmer gently for about 20 minutes. As it simmers, you can skim the surface to remove any impurities that may appear.
- After the cooking time has passed, remove the pot from the heat and use a fine sieve to strain the broth, separating the skins and bones from the liquid. Set the strained water aside in a container, as it will acquire a gelatinous texture when it cools.
Confiting Cod
- Submerge the desalted cod fillets in extra virgin olive oil that you have previously infused with bay leaves and sliced garlic. Ensure that the fillets are completely covered by the oil.
- Heat the oil over very low heat, around 60ºC (140ºF), and let the cod fillets cook slowly, for approximately 20-25 minutes. Watch that the oil does not come to a boil; if you see it starting to bubble, remove the pot from the heat for a moment and place it back when the oil cools.
- When the cod fillets change color to a more opaque tone, carefully remove them from the pot and place them on a sieve or a plate lined with paper towels to drain excess oil. Keep the fillets in a warm place until serving.
Blanch the mushrooms
- Start by cleaning the porcini mushrooms, removing any traces of dirt or impurities with a damp cloth. Then, slice them thinly, about 5 mm wide. Add a bit of salt and pepper to taste, gently stirring to allow the flavors to absorb.
- Take a suitably sized pot, ensuring it can hold the cod loins once we add them. Add a good drizzle of olive oil, preferably oil from confiting the cod, and heat over low heat (approximately 80°C). Incorporate the porcini mushrooms into the pot and let them sweat for about 10-15 minutes, stirring occasionally until they are tender and start to brown.
Make a pil-pil with mushrooms and cod
- Prepare a finely chopped parsley mixture, ensuring the leaves are clean and dry. Set the mixture aside in a small bowl at room temperature.
- In a large skillet or wide pot, heat a drizzle of olive oil over medium-high heat. Add the previously sweated porcini mushrooms (about 10-15 minutes, until they are soft and golden). Shift the mushrooms to one side, and when they are well sautéed, incorporate the cod loins, along with a glass of the broth you prepared earlier with the skins and bones of the cod. Reduce the heat to low and carefully start making circular movements with the pot, always avoiding directly stirring the cod loins to prevent breaking them. Maintain this technique for about 10-15 minutes, while the sauce thickens and binds.
- Once the cod is cooked (it should flake easily with a fork), carefully remove it from the pot and place it in the center of a dish. Lightly drizzle with the resulting cooking sauce and sprinkle the parsley mixture on top for flavor and decoration. Serve immediately so it remains hot and flavorful.
Recommendations & Tricks
- To obtain a more flavorful confit cod, leave the cod loin in olive oil with garlic and bay leaves at a low temperature for 30-40 minutes, stirring occasionally.
- Make sure to clean the porcini mushrooms thoroughly before cooking, rinsing them under water if necessary, and then sauté them in a pan with a little oil to enhance their flavor.
- If you have leftover confit cod, store it in an airtight container submerged in olive oil to keep it fresh and use it in other dishes.