Cod Confit over Creamy Pepper Sauce

Difficulty: ★★☆


  • 28 Oz Desalted cod filets.
  • 8 Oz. Mild olive oil (0.4 °).
  • 2 Oz. Sundried pepper paste.
  • 10 Oz. Piquillo peppers and red roasted peppers.
  • 7 Oz. Fish stock.
  • 2 Garlic cloves.
  • 7 Oz. Mushrooms.

Category: Main course


Cut the filets into four 7 oz. pieces and remove bones. Heat the oil in the smaller pan of your Magefesa Frittata pan and place the filets with the skin side down. Close the pan. We are preparing a confit with the cod, not frying it, so it is very important the oil is at a temperature no higher than 260 °F – 300 °F. Cook for about 10 min. Uncover the pan and remove the fillets, let drain on a paper towel. Blend the peppers along with the sundried pepper paste and the fish stockin a Magefesa food processor. Pour the pepper sauce into the pan and cook over low heat. Place the filets on top of the sauce with the skin side up. Close the pan and let cook for at least 5 min. Transfer sauce to a serving dish and then place the cod on top.
Serve along with garlic sautéed mushrooms.