Spain's Basque fishing fleet is legendary for their knowledge of cod, and it's all on display here. The very best-quality fish are filleted, then gently simmered in olive oil, resulting in the most tender, succulent cod imagineable. Ready to eat straight from the jar, just lay it on grilled bread, drizzled in its own oil and a squeeze of lemon. Or try it on a bed of new potatoes, dusted with smoked paprika or spicy Basque piment d'Espelette. Turn a salad nicoise into a Basque cod showpiece. Toss chunks of cod confit into a lemony pasta, or tip them into scrambled eggs. Oh my cod!