Active Time

　　40 min

　　Total Time

　　1 3/4 hr (plus 3 days for soaking cod)

　　The Spanish eat salt cod often and, given the excellence of their cod, it's no wonder — the dried fish is snowy white, delicate, and, once rehydrated, tender enough to eat raw. Though you can't get the same thing here, the salt cod from the Spanish specialty store La Tienda is very good (they sell lomo — the center cut — which we prefer over the chewy, skinny end pieces), and its turnover is high, so there's no concern that the fish has been sitting on the shelves too long.

　　

Ingredients

Makes 12 servings (as part of tapas buffet)

　　1 pound center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces

　　8 large garlic cloves, peeled

　　1/3 cup extra-virgin olive oil

　　4 (14-ounce) cans diced tomatoes, drained

　　1/4 teaspoon sugar

　　6 tablespoons mayonnaise

　　1/4 cup crème fraîche

　　1 tablespoon water

　　

Soak and poach cod:

Step 1

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).

　　

Step 2

Drain cod and transfer to a 3-quart saucepan, then add 6 cups 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.

　　

Make confit and cook fish:

Step 3

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.

　　

Step 4

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.

　　

Step 5

Preheat broiler.

　　

Step 6

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

　　Cooks' notes:

　　• Brands of salt cod differ in their degree of saltiness: A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.

　　• Confit can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before using.