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1
Soak the cod overnight in cold water, changing the water a couple of times.
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2
Remove the fish from the water and clean away any bone or skin.
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3
In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine, and cover with cold water.
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4
Bring the saucepan to a boil and allow to simmer for 15 minutes.
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5
In a separate pan, place the potato and cover with cold water, simmer until the potato is soft, and drain placing through a potato ricer or mash them lightly.
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6
Heat the cream together with the butter in a separate pan until the butter has melted.
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7
Remove the fish from the liquid and place it in a small food processor.
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8
Add the cream and melted butter to the food processor and pulse lightly.
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9
Combine the mixture in the food processor with the potato, add the truffle oil and mix well using a rubber spatula or spoon.
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10
Season the mixture with salt and pepper to taste. (Do not mix the potato together with the fish using the food processor or the mixture will become starchy.).
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11
At ZuZu, Bacalao is served in a clay baking dish after running it under the broiler to brown it slightly.
