This is indeed a very difficult recipe that not everybody can execute at the first
try.
Four servings: 8 pieces of desalted codfish slices (100 g each), dried on paper
towels (800 g); 8 garlic cloves, sliced; 3 olive oil.
Preparation: Brown the garlic cloves in a casserole with some oil; then remove
the casserole from the fire gas fire so it cools down to a lukewarm point, remove
the cloves and add the codfish pieces (the skin of the fish upwards); the oil
should not cover not the fish pieces, so they must be placed next to each other,
and with enough room around.
Next is to place the casserole on a very mild fire and start moving the casserole
in a swaying movement (remember the Hawaiian girls' dance, but slower); the
temperature must be constantly kept low during all the process. After a few
minutes we'll start to see the emergence of small white spots, which is in fact
the gelatin released by the codfish and which acts as a gelling and thickening
agent. After 30 minutes of swaying we'll see that the sauce takes on a
mayonnaise-like aspect, and now we can turn the codfish pieces the other side,
and place the browned garlic cloves and some pieces of roasted red pepper.
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