1. Soak the salted dried cod pieces in cold water in the fridge for 36-48 hours, changing the water 3-4 times a day; finally pat dry and remove any bones.
2. Warm the olive oil over low heat in a wide pan, ideally earthenware or cast iron, and slowly fry the sliced garlic and chilli rings until golden; lift them out and set aside.
3. Let the oil cool slightly (about 70 °C), then lay in the cod skin-side up and confit over very low heat for 8-10 minutes – the oil should just bubble gently, not fry the fish.
4. Carefully lift out the fish and let the oil cool a little; the fish gelatine that collects at the bottom of the pan is the base of the sauce.
5. Shake the pan with small circular movements (or stir with a sieve), gradually pouring the oil back in and emulsifying until you have a thick, yellowish, mayonnaise-like sauce; return the fish and warm it through for 2-3 minutes, still shaking.
6. Serve covered with the sauce, sprinkled with the garlic and chilli, with fresh bread.
Tip: The secret is patience and temperature: if the oil is hot, the sauce won't thicken – let it cool to lukewarm and keep shaking.
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