600 gr salt cod
6 garlic cloves
250 ml Spanish olive oil
Soak the slices of salt cod in cold water for 36 hours, changing the water every 8 hours. Carefully trim the pieces of fish, removing any bones, and dry with a cloth. Cut the garlic into wafer-thin slices and place in a wide pan with the Spanish olive oil and the chili pepper. Brown lightly then remove. Place the cod pieces in the same oil and cook overa gentle flame for about 45 minutes, shaking constantly to bind the oil and the gelatin released by the fish. Turn up the heat for a couple of minutes and, when the mixture begins to boil, remove. Sprinkle with the garlic slices.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid