Cod confit with dried figs is a perfect main dish for your next Christmas or New Year's Eve dinner. It tastes delicious and is sophisticated, it's perfect if you want to surprise your guests as well as eating healthily.
We will add a bit of sweetness thanks to the key ingredient: El Pajarero dried figs, which not only provide nutrients, but will enhance the flavor of the cod, taking it to the next level!
5 important reasons for preparing this delicious dish
This cod confit recipe is not only delicious, but also very easy to cook. The white fish will provide everything you need, and with hardly any fat.
It can be prepared in a short time, so it's perfect if you're in a hurry but want something delicious!
A light dish that your digestive system will be grateful for, since these are dates when people eat more than usual.
All the benefits of dried figs in your dish, as they provide fiber, iron, calcium, potassium, magnesium and that sweet touch that will enhance the flavor of the cod.
Although this dish can be enjoyed at any time of the year, when it really excels is during the winter, as it is perfect if you want to warm up with something rich and tasty.
Ingredients for 4 people
- 1 kg of cod loin
- 12 dried figs El Pajarero
- 2 cloves of garlic
- 2 onions
- 8 roasted almonds
- Olive oil
- Spices to taste
- Suggested garnish: slices of sweet potatoes and potatoes or grilled vegetables.
6 steps to prepare cod confit with dried figs
1. The first thing is to buy a good cod. If you are lucky enough to have it desalted, even better! We will need a large loin or four small ones depending on your needs. In case you get salted cod, we suggest you soak it a day before. This will remove any excess salt. Wash it, check it for any bones and remove any excess water.
2. A couple of hours before cooking the fish, hydrate the dried figs in warm water, this will allow them to be more tender, juicy, and retain all their properties. Then remove the excess water, cut them into pieces and set them aside.
3. Pour plenty of olive oil in a saucepan. Once it starts to sizzle over medium heat, add the whole garlic, the finely chopped onion and after a few minutes, add the El Pajarero dried figs. Let them cook for about three minutes. The sweetness and color of the dried figs will add a special touch to this recipe. Then reduce the heat and add the cod. Now is the time to season it with the herbs or spices of your choice.
4. From the pan, extract 6 figs and put them in the blender. Blend them with a little of the cooking oil and about 8 roasted almonds to obtain a delicate sauce and set aside.
5. The secret of a good confit is to watch the heat. Keep in mind that the cod will cook quickly. Do not allow the oil to boil. The cod has to cook inside, if you notice that it is browning too much, turn off the heat, cover it and let it cook with the residual heat. Pierce the cod and notice if its center is soft, if it is, it is because our cod is cooked to perfection!
6. Now it is time to plate. Choose a nice plate. Place the cod, decorate with a few pieces of figs, and on one side pour the fine fig sauce. As garnish you can choose sweet potatoes, potatoes or baked eggplants or why not, some good old grilled vegetables. The combination of the rich flavors of the ingredients of this delicacy will delight the senses of all your guests. Enjoy this incredible restaurant quality dish!
Happy Holidays!