Put the salt cod in a baking dish (or another large container) and add tap water until the fish is fully submerged. Let the cod soak for at least 8 hours in the fridge to get rid of the salt. Refresh the water twice.

Then discard the salty water and pat the fish dry with kitchen paper.

Pour the olive oil in a medium non-stick pan. Add the garlic and red chili.

Place the pan over medium-low heat. Gently simmer the garlic and pepper in the warm oil for 4 minutes until the garlic is golden. Don’t let it burn! Then remove the fried garlic and chili. Keep it for garnish later.

Turn the heat up to medium and add the salt cod steaks (skin side down) to the hot oil.

Simmer the cod for 10 minutes on one side. Don’t turn them over.

Then remove the cod and place them on a plate. Cover with tinfoil to keep them warm. Take the pan off the heat and let the olive oil cool down. Then pour the oil in a high cup but leave a thin layer of it in the pan.

With a balloon whisk, whisk the olive oil until it starts to look a little pale.

Then little by little add teaspoons of the remaining oil you put a side. Add a little flour if necessary. In the end you should get a creamy sauce. This can take about half an hour.

Check the seasoning and add pepper and salt to taste. Place the cooked salted cod steaks onto plates and cover with the sauce. Sprinkle with the fried garlic and crumbled red pepper. Serve immediately.