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1
Soak salt cod in water for at least 2 days in the fridge before using.
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2
Change the water every 6 to 8 hrs.
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3
Rinse well.
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4
Cut the fish on the diagonal into equal sized thin pcs.
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5
Heat extra virgin olive oil on medium in a large deep skillet or possibly saute/fry pan.
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6
Add in the sliced garlic and gently cook for 2 min or possibly till just turning golden brown.
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7
Add in the chile, saffron and fish.
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8
Reduce heat to low.
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9
Cod must be completely immersed in oil.
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10
Add in oil if necessary.
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11
Cook cod in oil very gently while continuously turning the pan gently in a circular motion over the heat.
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12
As the cod cooks it releases it's protein, that looks like little white lumps.
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13
The protein emulsifies into the oil as you swirl it around in the pan.
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14
The cod should take about 8 to 10 min to cook.
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15
Sauce will turn a milky white colour.
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16
Remove pan from heat.
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17
Remove the fish to another dish.
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18
Whisk in the lemon juice.
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19
The sauce will thicken immediately.
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20
Stir in parsley.
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21
If sauce is very loose, remove and reserve the fish.
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22
Use a hand blender to finish emulsifying the sauce.
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23
Add in the lemon juice and keep blending to achieve a creamy sauce.
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24
Pour sauce over fish.
