Confit of COD | Bart van Olphen

[@shartlinemcdingleberries7532]

Simple and delicious looking, I love it.

[@TheKSChannel]

Happy Friday! Nice one Bart!

[@sergey_hrulev]

fantastic dish! Incredible!

[@bjkarana]

I'll have to try this one out soon! I love cod, but it's tough to find new ways to cook it since it's so delicate.

[@Bartsfishtales]

Yes it is! Try it. :-)

[@RanaCh5]

This looks delicious!!!! Im lovin sea food more because of you

[@parth9203]

I made your Vongole en Papillote and it was delicious. Will try this one on Sunday for sure.

[@crodher5865]

Amazing dish!

[@dwaynewladyka577]

Looks really good. Nice bright, fresh flavours.

[@Bartsfishtales]

Thanks Dwayne

[@garydaniels5662]

Looks good for a special occasion, looking forward to trying it would like to know how all those flavours infused their taste into the oil, like the look of the potatoes too. Good to hear the music back at the end of your videos, very catchy. The new look website looks Good Thank You Bart.

[@sirleylima3781]

Congratulacion I am Curitiba Brasil 👏

[@toats-mcgoats1833]

thanks Bart, this looks great!

[@Bartsfishtales]

Thank you for watching Brendan

[@susannekramer2359]

Can you reuse the oil? Or perhaps cool it down and reuse for something else? I think it's a shame to throw away the oil after.

[@Bartsfishtales]

Hi Susanne, of course! If you strain the oil and cool it down, you can perfectly fine rebottle it and use it again for cooking or confit.

[@ladynekoami]

looks yummy

[@drblacko]

Yup, that's a favourite right there!!

[@fernorio]

Hello Bart! Another great recipe, congratulations. I can use salted cod to this recipe? Thanks for the videos!

[@rohankamath88]

Loved the recipe Bart. However that much olive oil is kinda expensive to use and discard and there's only so much you can reuse it after this. What I prefer doing for what gives me similar results is to infuse a couple of tablespoons of the oil with all the herbs, garlic etc like you've done in the beginning, then strain it out and then sous vide the fish with that heavily flavored oil. The results are almost identical with a slow gentle cook in those same flavors and you don't need to use that much oil. I've started doing this for everything I used to confit earlier and somehow just prefer it. Do let me know your thoughts on this technique. :) p.s. Half a bulb of garlic on a plate? Come on... :P

[@snezanasestovic5]

Can I use frozen cod?

[@brokenrecord3523]

I have some salt cod. Would that work?

[@Bartsfishtales]

First unsalt the cod in cold water during minimum 1 hours. Refresh the water every 6 hours. Then you could give it a try to confit. As I have never used salted cod to confit I am not sure it the structure will hold. Good luck and enjoy!

[@iraAlbucher]

Looks great Bart. How would you know if salmon is cooked?

[@Bartsfishtales]

Hi Ira, the same with cod, it will become flaky and change colour.

[@saraalb9304]

hi Bart do you have any recipe with okra ? like shrimp Okra or something

[@Bartsfishtales]

Gumbo! kzbin.info/www/bejne/qoqWmayjarqArJY

[@jackiewinters5792]

This looks divine!! I simply love cod. Btw, you forgot to take a bite of those delicious potatoes, lol. Well, at least on cam. 😆 They looked so delightful as well.

[@Bartsfishtales]

They were all gone in a matter of minutes when the cameras switched off ;-)

[@jackiewinters5792]

Bart's Fish Tales Lol, I bet!

[@shirleycastle5170]

Interesting, I've never tried cooking fish with oil like that. I bet it's delicious.

[@Bartsfishtales]

It is! Thx for watching Shirley

[@jeffward1106]

Fantastic! Would the oil be reusable?

[@Bartsfishtales]

Yes! Cool it down and save it for later use.

[@ao7616]

Love the intro!

[@SuryaSekharMondal13]

Bart do a Q&A session soon

[@MartinAhlman]

That's something I've never thought of, again! Looks very tasty. Here in Sweden we use dill for our potatoes, I don't know why... And, like many others in the comments, I have to ask: Can you reuse the oil for something?

[@Bartsfishtales]

Dill potatoes sounds nice! Yes, you can totally reuse the oil. Just cool it down and save it for later use.

[@PramodBhatotia]

Too much oil wasted in preparing the dish. Is it possible to cook the fish with less oil?

[@TheAdnanmajor]

Bart, how come you dont wear that awesome apron anymore?

[@Bartsfishtales]

Which one?

[@suivzmoi]

5:24 almost #saltbae

[@mitchyuk]

Please please please can you reduce the volume of the background music? It's making it difficult to hear you. I come for the recipes, not the music! Thanks!

[@vilijanac]

It is nice. If I bring to 80C, and drop the fish, switch of gas. In twenty minutes what happens? :)

[@Bartsfishtales]

I think you will overcook the fish.

[@pierre-louispicot4598]

Do you speak french Bart?? ^^ The cod is fragile apparently ^^

[@Bartsfishtales]

Yes! I worked as a chef in Paris back in the 90's.

[@firmitas68]

As always thanks Bart.

[@Bartsfishtales]

Thanks for watching Louis

[@wwsuwannee7993]

Bart....just say it's good.

[@ihijacky]

I am too poor to afford that much olive oil for only a tiny piece of fish

[@Bartsfishtales]

You can also poach fish in water! Check out my poached cod in water.. kzbin.info/www/bejne/mmrFmZqEotqtfMk

[@ihijacky]

oh thank you

[@masudayuldasheva6883]

👍👍👍👍👍👍👍👍

[@jameswaters2633]

Beautiful dish but plz don't wipe ur contaminated hands on ur pants