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1
Soak the salt cod in cold water a minimum of 24 hours, changing water as often as possible. Rinse before using.
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2
In a large pot, cover the soaked, rinsed cod with fresh cold water. Add garlic cloves and bay leaves. Bring to a boil and reduce heat to low. Simmer until the fish flakes to the touch.
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3
Drain off the water and let fish cool. Discard bay leaves and garlic cloves. When fish is cool, separate into small flakes. Set aside.
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4
Preheat oven to 375u00b0F (190u00b0C).
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5
Cook leeks gently in 1/4 cup butter and 1/4 cup olive oil until soft, seasoning lightly with salt, cayenne and black pepper.
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6
Add to the flaked cod and toss together gently. Set aside.
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7
Prepare a bechamel sauce by using a wooden spoon to blend second 1/4 (50 mL) cup butter with flour over medium heat.
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8
Whisk in milk gradually, stirring constantly until bechamel sauce is thick and smooth. Remove from heat; cool slightly.
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9
Mix together bechamel sauce, Gruyere, leek and cod mixture.
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10
Pour into a 3 or 4 cup heat-proof buttered baking dish, dot with butter and bake in preheated oven for 15 to 20 minutes.
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11
Gratin should be crisp, golden and bubbling.
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12
Garnish with black olives and a sprig of Italian parsley, if desired.
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13
Serve with toasted baguette or crisp flatbreads.
