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1
Rinse cod well to remove external salt.
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2
Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
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3
Peel potato and cut into 1-inch pieces.
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4
Put in a 2-quart saucepan with salted water to cover by 1 inch.
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5
Bring to a boil and simmer potato until very tender, about 15 minutes.
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6
(Do not drain until ready to whip.)
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7
While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes.
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8
Discard bay leaf, thyme, and clove and puree garlic with cream in a blender until smooth.
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9
Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover.
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10
Bring just to a simmer and remove from heat.
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11
(Cod will just flake; do not boil or it will become tough.)
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12
Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture.
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13
Beat with an electric mixer at low speed until combined well.
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14
Add oil in a slow stream, beating, and season with salt and white pepper.
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15
Top crackers with warm brandade just before serving.
