Bacalao Recipe

Desalting the cod (advance step, 24–48 hours)

Place the salted cod in a large bowl and cover with cold water. Refrigerate and change the water every 6–8 hours for 24 to 48 hours depending on thickness and saltiness. Use ice cubes in the water during warm periods to keep fish cold. When the cod tastes pleasantly salted (not overly salty), drain and rinse under cold water.

Pat the desalted cod dry with paper towels. Check for any remaining bones and remove. Cut the cod into 6 portions of roughly 180–200 g each, keeping thickness even for uniform grilling.

Shortly before grilling, brush both sides lightly with 2 tablespoons extra-virgin olive oil and let them sit at room temperature for 15–20 minutes.

Slow roast confit

Preheat oven to 140°C (285°F). In an ovenproof shallow dish, combine halved cherry tomatoes, sliced garlic, thyme sprigs, 120 ml extra-virgin olive oil, 1 tsp salt, 1 tsp sugar and 1/2 tsp black pepper. Stir to coat. Roast uncovered for 60–75 minutes until tomatoes are softened, skins beginning to wrinkle and oil fragrant. Remove from oven and let cool slightly. Discard thyme stems and reserve tomatoes and oil (strain oil into a small container) to use in plating and vinaigrette if desired.

Slice and soak

Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1 mm). Place slices in a bowl of cold water and rinse until water runs clear to remove excess starch. Drain and pat completely dry on clean kitchen towels or paper towels—this is essential for crispness.

Fry to crisp

Heat neutral oil in a heavy-bottomed pot or deep fryer to 180°C (355°F). Fry potato slices in small batches until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with fine sea salt (about 1 tsp total across batches). Keep warm in a low oven (90–100°C / 200–210°F) on a wire rack if making ahead.

Blend and emulsify

In a blender or food processor, combine drained piquillo peppers, sherry vinegar, minced shallot, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp pepper. Pulse until smooth. With the motor running, stream in 120 ml extra-virgin olive oil to emulsify into a glossy vinaigrette. Taste and adjust seasoning. If the confit oil was reserved, whisk 1–2 tablespoons into the vinaigrette for additional tomato aroma.

Preheat and oil the grill

Preheat a grill or grill pan to high (around 230–260°C / 450–500°F). Brush grates or the pan with a little oil to prevent sticking.

Place the oiled cod portions skin-side down (if skin is present) or presentation-side down on the hot grill. Sear without moving for 3–4 minutes until a golden crust forms and fish releases easily. Flip and cook 2–3 minutes more, until just cooked through and flakes easily with a fork (internal temperature about 56–60°C / 133–140°F depending on preference). Remove from heat and let rest 2 minutes. Brush lightly with additional reserved confit oil or 1 tablespoon olive oil for gloss.

To plate, spoon a generous tablespoon or two of the sherry-piquillo vinaigrette onto each plate in the area where the fish will sit.

Arrange one cod portion on each plate atop the vinaigrette. Spoon 2–3 tablespoons of tomato confit alongside or slightly over the fish. Scatter several potato crisps next to the cod for crunch—use 6–8 crisps per serving.

Finish with a drizzle (about 1 tsp) of the reserved confit oil over the fish, a light sprinkle of chopped parsley (about 1 teaspoon per plate), a dusting of smoked paprika if using (a pinch), and a lemon wedge on the side. Serve immediately.