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Salt Cod in Tomato Garlic Confit

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This salt cod with tomato and garlic confit is a sophisticated yet comforting heart-healthy dish that celebrates the deep, savoury flavours of the Mediterranean. By slowly simmering garlic cloves in extra-virgin olive oil before combining them with vine-ripened tomatoes, you create a rich, marmalade-like base that perfectly complements the delicate flakes of the fish. It is a wonderful way to enjoy white fish, providing a balanced meal that feels indulgent while remainly lean and nutritious.

Preparing this classic seafood recipe is a rewarding process that begins with traditional soaking to achieve the perfect texture. Once the cod is poached and nestled into its thick tomato sauce, a light glaze of crème fraîche and mayonnaise provides a beautiful golden finish under the grill. Serve this vibrant dish with steamed seasonal greens or a crisp salad for a light yet satisfying dinner that is sure to impress your guests.

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Ingredients for Salt Cod in Tomato Garlic Confit

  • 450g centre-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces

  • 8 large garlic cloves, peeled

  • 80ml extra-virgin olive oil

  • 4 (400g) cans diced tomatoes, drained

  • 1/4 teaspoons sugar

  • 90ml mayonnaise

  • 60ml crème fraîche

  • 1 tablespoon water

How to make Salt Cod in Tomato Garlic Confit

Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).

Drain cod and transfer to a 3-quart saucepan, then add 1450ml water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.

Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.

Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.

Preheat grill.

Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Grill fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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