COD Confit with Saffron & Olive Oil

For the cod: De-bone the cod fillets, if necessary.

Cut the fillets into pieces weighing approximately 200g each

Place them in a saucepan and cover them with Bertolli Extra Virgin Olive Oil, cooking them on low heat for approximately 6 minutes. (Use a metal skewer to see if they are cooked all the way through. The skewer should run through them with no resistance when they are completely cooked.)

Remove the fillets from the oil and set aside.

For the sauce: Heat 20ml of water and add the saffron, so that the water gradually takes on the color.

Take the gelatin from the cod cooking process and combine it with a bit of the oil, and beat together.

Finally, add the saffron water and salt to taste.