Codfish confit in olive oil

2 pieces of soaked cod loin

1 liter of ZANGARIA extra virgin olive oil

1 head of leek

1 bay leaf

1 stem of rosemary

2 stalks of thyme

1 teaspoon peppercorns

500 g roast potatoes

1 teaspoon fleur de sel

250 g mini tomato wedges

Heat a pan with 1.5 liters of olive oil. Drizzle with 1 bay leaf, 2 sage leaves, rosemary, 1 tablespoon of pink peppercorns and black pepper.
Add 4 cod loins. Turn down the heat when the cod starts to ooze juice.
Leave to simmer for 30 minutes.
Wash the potatoes well without drying them out. Sprinkle them with coarse salt and bake at 180º for 30 minutes.
Make olive oil butter: In a glass, pour 100 ml of olive oil, 50 ml of very cold soya milk, drops of lemon, fleur de sel and, with a pinch of salt, whisk together and blend with a hand blender until smooth. Pour into a bowl and put in the freezer.
Meanwhile, prepare the tapenade: finely chop 250g of black olives.
Add 1 tablespoon of anchovies and 1 tablespoon of chopped capers. Pour in a good drizzle of olive oil and blend all the ingredients well in a food processor.
Remove the potatoes from the oven and punch them down. Set aside.
Take the butter out of the freezer and serve in a small bowl.
Turn off the heat and remove the cod.
Serve the cod on a plate with the potatoes. Place the butter on the potatoes and the tapenade on top of the cod.
Serve with cherry tomatoes and drizzle with olive oil. Garnish with a few olives.

Recipes