Recipe Archives->Dips->Cod Potatoes

Brandade Tante Colette

1 pound boneless, skinless salt cod
2 potatoes, peeled, cut in chunks, boiled until tender and mashed 
6 medium garlic cloves, minced
1/2 cup extra-virgin olive oil
1/2 cup heavy cream
1 teaspoon kosher salt
Freshly ground black pepper to taste

The day before serving, cover the cod with water, changing water
every few hours.  Soak overnight.  Drain the cod cut in 4-inch
chunks and cover with fresh water in a large saucepan.

Bring almost to a boil and remove from heat.  Cover and let stand
15 minutes, then drain.  When the fish is cool enough to handle,
use a knife to scrape away any fatty skin, and remove any bones.

Place the cod, potatoes and garlic in a food processor and pulse
to combine.  Continue pulsing, off and on, while adding the oil in
a steady stream.  When the oil is completely incorporated, add the
heavy cream in the same way.  The idea is to incorporate the oil
and cream so the mixture keeps some of its texture.  Season and
serve with garlic toast.

Yield: 8 appetizers.

Printable version: cod-potatoes.txt.