Salt cod gently poached in olive oil and garlic, the pan swirled constantly until the cod's own gelatin and the oil emulsify into a thick, pale, garlicky sauce with no cream or flour involved.
Soak the salt cod
Soak the salt cod in cold water in the fridge, changing the water every eight hours, until the flesh is plump and much of the salt has drawn out.
Continue soaking
Keep soaking the cod for a second day, changing the water two more times, until a small taste shows only a pleasant, mild salinity.
720 minPat dry and portion
Drain the cod, pat it dry, and cut it into serving portions if it isn't already.
Infuse the oil with garlic
Warm the olive oil in a wide pan over low heat with the sliced garlic and dried chili until the garlic turns pale gold, then remove the garlic and chili and set aside.
Poach the cod
Lower the cod pieces skin-side down into the warm oil and poach very gently, without letting it bubble, until the flesh turns opaque and flakes easily.
10 minBuild the emulsion
Lift the cod out and set aside, then swirl the pan constantly off the heat, gradually returning the released gelatin and oil together, until the sauce turns pale, thick and creamy.
Reunite and serve
Return the cod to the emulsified sauce, spoon the garlic and chili back over the top, and serve immediately in the pan or shallow bowls.
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