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Desalted Cod confit with Pil-Pil of Oranges.
Confit the cod in olive oil with some young garlic, thyme and bay leaves, adding the oranges. Sauté the prawns with garlic, salt and curry.
Confit the cod bones in olive oil over low heat until a gelatinous emulsion.
Finally, reduce with a glass of orange wine and beetroot juice.
Set up: Pour first the orange and beets reduction as a basis. Then, add the emulsion of the bones Confit. Finally, place the cod over and garnish with the prawns.