Brandade de Morue

1. 1

   Place the salt cod in a large bowl and add enough cold water to cover.

2. 2

   Refrigerate for 24 hours, changing the water from time to time.

3. 3

   Drain the salt cod.

4. 4

   Place in a shallow frying pan and cover with fresh cold water.

5. 5

   Bring to a simmer.

6. 6

   Cook over low heat for 10 minutes.

7. 7

   Remove from the heat and let stand 10 minutes more.

8. 8

   Drain well.

9. 9

   Remove the skin and bones from the fish.

10. 10

    Flake the flesh into a food processor.

11. 11

    Add the garlic and process until smooth.

12. 12

    Transfer to a saucepan.

13. 13

    Heat the brandade over low heat, whisking in enough of the oil and milk, a tablespoon at a time, to make a creamy mixture that holds its shape.

14. 14

    Transfer the hot brandade to a serving bowl.

15. 15

    Garnish with the parsley, a drizzle of olive oil, and a grinding of pepper.

16. 16

    Serve hot with the fried bread and black olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.