Brandade de Morue (Salt Cod Puree with Garlic and Olive Oil)

Brandade de Morue (Salt Cod Puree with Garlic and Olive Oil) ingredients

• 1 lb skin-on, boneless salt cod
• 1 lb Yukon Gold or Russet potatoes
• 5 cloves garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 bay leaf
• 2 sprigs fresh thyme sprigs
• 2 tbsp fresh parsley
• to taste freshly ground black pepper

How to make Brandade de Morue (Salt Cod Puree with Garlic and Olive Oil)

1. Begin by desalting the 1 lb salt cod. Place the cod in a large bowl or container, cover with cold water, and refrigerate for 24-36 hours, changing the water every 6-8 hours. This step is crucial to remove excess salt.
2. After desalting, drain the cod and pat it dry. Place the cod in a saucepan, cover with fresh cold water, add 1 bay leaf and 2 fresh thyme sprigs.
3. Bring the water to a gentle simmer over medium-low heat, then immediately reduce the heat to the lowest setting. Poach the cod for 10-15 minutes, or until the fish flakes easily with a fork. Do not boil, as this can make the fish tough.
4. While the cod poaches, peel and cut 1 lb Yukon Gold or Russet potatoes into 1-inch chunks. Place them in a separate saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until very tender.
5. Once the cod is cooked, carefully remove it from the poaching liquid. Discard the bay leaf and thyme. Let the cod cool slightly, then remove any skin or bones and flake the flesh into small pieces.
6. Drain the cooked potatoes thoroughly and return them to their saucepan. Mash them well with a potato masher until smooth, or pass them through a ricer for a finer texture.
7. Mince 5 garlic cloves very finely. In a small saucepan, gently warm 1/2 cup whole milk with the minced garlic until fragrant, but do not boil. Strain the milk to remove garlic if desired for a smoother brandade, or leave it in for more intense flavor.
8. In a large bowl, combine the flaked cod and mashed potatoes. Begin to gradually incorporate 1/2 cup extra virgin olive oil, drizzling it in slowly while vigorously stirring or mashing with a wooden spoon or a stand mixer with a paddle attachment on low speed.
9. As the mixture emulsifies, it will become thick and creamy. Slowly add the warm garlic milk, continuing to stir and incorporate until the brandade is light, fluffy, and well combined. The consistency should be like a thick, creamy puree.
10. Taste the brandade and season with freshly ground black pepper. Due to the initial salt cod, additional salt may not be needed, so taste before adding any.
11. Spoon the Brandade de Morue into a serving dish, drizzle with a little extra olive oil if desired, and garnish with 2 tbsp freshly chopped parsley. Serve immediately with toasted baguette slices or crudités.

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